I spent last weekend enjoying some time on the west coast with my family. Whenever we get together there is sure to be an abundance of delicious food, and last weekend was no exception. There are a number of talented cooks in the family so a few weeks before our family gatherings we usually divvy up meals and cooking responsibilities and I’m always eager to help, especially when it comes to desserts and treats.
With egg stratas, mimosas, and fresh fruit already on the breakfast menu, I volunteered to take charge of the sweet component and made this Blueberry Sour Cream Coffee Cake. The recipe can be mixed up quickly with just a spoon and whisk which was definitely a bonus for me since I was able to start working on it while part of the family was still sleeping. The sour cream keeps the cake moist and tender and a bit of tart lemon zest in the crumble topping is a great contrast to the sweet blueberries.
While the cake was baking I got distracted looking at old photo albums with my brother and cooked it significantly longer than I meant to (oops!) but it still tasted great and was quickly devoured. Lesson learned- find your phone and set a timer, don’t rely on memory!
- 1 cup flour
- ⅔ cup sugar
- zest from 1 organic lemon
- ½ cup unsalted butter, melted
- 1¾ cup flour
- 1 cup sugar
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 3 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 cups organic blueberries (fresh is ideal, but frozen will work too)
- Preheat the oven to 350 degrees and grease and flour a 10-inch round springform pan.
- Make the crumble topping by stirring together the flour, sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is combined (it will be crumbly in texture). Set aside.
- Start the cake by mixing flour, sugar, baking powder, baking soda and salt in a medium-sized bowl. In a separate bowl, whisk the eggs, sour cream and vanilla until smooth. Pour the egg mixture into the bowl with the dry ingredients and stir until the batter is well-blended and smooth.
- Pour the batter into the prepared pan and spread evenly. Cover the top of the cake with blueberries then crumble the topping over the berries.
- Bake for about 45 minutes until the topping is light brown and the center of the cake is set. Transfer the pan to a wire rack and allow to cool for 20 minutes. Run a knife around the edges of the pan, then remove the sides of the springform pan. Serve warm or allow to cool to room temperature before serving.
Adapted from Williams Sonoma