Blueberry Cinnamon Coffee Cake Recipe

By Trix

Ingredients

• Ingredients:
• This moist cake makes a delicious breakfast, brunch or dessert served with ice cream.
• Yield:  10 servings
• Topping
• 3 cups fresh Ontario blueberries
• 1/2 cup icing sugar
• 2 tsp cinnamon
• 1/2 cup all-purpose flour
• 1/3 cup cold butter, in bits
• 1/2 cup finely chopped walnuts
• Batter
• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1 cup sour cream

Details

Adapted from houseandhome.com

Preparation

Step 1

Topping

Step 1: In small bowl, stir together blueberries and half each of the icing sugar and cinnamon; set aside.

Step 2: In another small bowl, stir together flour and remaining icing sugar and cinnamon. Cut in butter until it forms coarse crumbs. Stir in walnuts. Set aside.

Batter

Step 1: In large bowl, cream butter with sugar until light and fluffy.

Step 2: Beat in eggs, one at a time. Beat in vanilla.

Step 3: In a separate bowl, sift or stir together flour, baking powder and salt.

Step 4: In another bowl, stir baking soda into sour cream.

Step 5: Stir half the dry ingredients into butter mixture.

Step 6: Add sour cream; stir in remaining dry ingredients.

Step 7: Spread in greased 9" x 13" metal cake pan, smoothing with spatula. (The batter is thick.) Sprinkle with blueberry mixture. Sprinkle walnut mixture evenly over top.

Step 8: Bake in 350°F oven until skewer inserted in centre comes out clean, about 35 minutes.