One of the most wonderful summer fruits is blueberries. Not only can they be stored in many different ways, they make a wonderful addition to many recipes. One of our favorite blueberry recipes is blueberry coffee cake, which can add a delightful taste of summer to even the coldest winter.
- ½ cup of salted butter, softened
- 1 cup of sugar
- 3 eggs, beaten
- ½ teaspoon of vanilla
- ½ teaspoon of cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 2 cups of all-purpose flour
- 1 cup of sour cream (Option: use 1 cup of vanilla yogurt instead of sour cream)
- 2 cups of fresh blueberries (Option: if using frozen berries, be sure to thaw before adding to mixture)
- 1 cup of brown sugar
- ¼ cup of salted butter, softened
- ½ cup of all-purpose flour
- In a large bowl, add ½ cup of butter and one cup of sugar.
- Cream together butter and sugar until crumbly.
- Add the 3 slightly beaten eggs and mix well.
- Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.
- Mix in half of the flour and half of the sour cream. When blended, add the remaining flour and sour cream and blend again.
- Using a spatula or a large spoon, stir in the fresh blueberries. Mix well. The mixture will turn blue or lavender.
- Preheat the oven to 350 degrees. Lightly spray a 9×13 baking dish and pour in the blueberry mixture. Set mixture aside while you make the topping.
- In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.
- Scatter brown sugar crumbs on top of the blueberry mixture.
- Lightly tap the pan on the counter to make sure the batter is distributed evenly. Bake at 350 degrees for 40 minutes.
Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or whipped topping.