About the author: Carolyn Cope is the voice behind the popular food blog Umami Girl. In July, she'll trade the life of a CSA manager in New Jersey for the lively farmers' markets of London. Find her on Facebook and Twitter.
Adapted from Joy of Cooking.
Blueberry Overload Coffee Cake
About This Recipe
|Yield:||Serves 10 to 12|
|Active time:||10 minutes|
|Total time:||45 minutes plus cooling|
|Special equipment:||9 x 13 x 2-inch pan, electric mixer|
|This recipe appears in:||Weekend Baking Project: Blueberry Overload Coffee Cake|
- For the cake:
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 pound blueberries, washed and picked over
- For the topping:
- 2/3 cup unbleached all-purpose flour
- 2/3 cup lightly packed brown sugar
- 2/3 cup finely chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
Have all ingredients at room temperature. Preheat oven to 350°F with a rack in the center, and grease a 9 x 13 x 2-inch baking pan. In a large bowl, stir together the 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. In a small bowl, stir together the sour cream and vanilla extract. In another large bowl, beat together the 4 tablespoons butter and the 1 cup sugar until lightened in color and texture, about 3 minutes. Add the eggs one at a time, beating to incorporate after each addition. Then add the flour mixture in three parts, alternating with the sour cream in two parts and beating on low after each addition until just incorporated. Toss the blueberries with the remaining tablespoon of flour and gently fold into the batter. Scrape the batter evenly into the prepared pan.
To make the streusel topping, stir together the flour, brown sugar, nuts, cinnamon and salt in a small bowl. Pour the melted butter overtop and stir to incorporate evenly into the dry ingredients. Use your fingers to sprinkle the topping over the batter. Bake until a cake tester inserted in the middle of the cake comes out almost clean, 30 to 35 minutes. Cool in the pan for a few minutes before serving warm or at room temperature.