Treat family and friends to this delectable Crumble Topped Blueberry Sour Cream Coffee Cake. Explore this simple dessert recipe today!
What You Need
Original recipe yields 16 servings
1 cup all-purpose flour
2/3 cup granulated sugar
zest of 1 lemon
1/2 cup unsalted butter
1/2 cup Cake
1-3/4 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. CALUMET Baking Powder
3 large egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 tsp. vanilla
2 cups fresh blueberries
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Let's Make It
Preheat oven to 350 degrees. Grease and flour a 10 inch spring form pan.
In a small bowl, stir the flour, sugar and zest until blended. Add the melted butter, using a fork stir the mixture until crumbly and set aside.
In a medium bowl, stir together the flour, sugar, baking soda, salt and the baking powder.
In another bowl, whisk together the eggs, sour cream, and vanilla until well blended.
Make a well in the center of the flour mixture and add the sour cream mixture. Beat with and electric mixer on medium speed until smooth, about 2 minutes.
Pour the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the topping over the blueberries.
Bake for 40 to 45 minutes until top is golden brown and a toothpick inserted into the center comes out clean.
Cool on a wire rack for at least 20 minutes then remove the sides of the spring form pan. Cut into wedges.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.