Blueberry Overload Coffee Cake Recipe Recipe

Name: Blueberry Overload Coffee Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Have all ingredients at room temperature. Preheat oven to 350u00b0F 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.
2
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.

1266

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blueberry Overload Coffee Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Overload Coffee Cake Recipe

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