This last weekend we attended a potluck for our daughters’ swim team. I brought this sour cream blueberry coffee cake ( a slightly adapted recipe from the one I made here) because I didn’t have any buttermilk for my original recipe. As a result, the sour cream version is heavenly. But what I love the most is the streusel topping. The streusel topping is versatile for any cake or muffin recipe calling for streusel. Full of brown sugar and cinnamon, the texture of this streusel topping is perfect. Enjoy!
Streusel Topping Recipe
5 tbs. of cold butter, cubed in 1/2” squares
3/4 cup of AP flour
1 cup of brown sugar
2 tsp. of cinnamon
1/4 tsp. of salt
In a food processor or by hand, mix brown sugar, flour, cinnamon, and cold butter until the mixture is crumbly. If mixing by hand, just use your fingertips or the back of a fork. If you are using a food processor just pulsate everything until you get a crumb mixture. For bigger clumps, form little balls with your hand. Add streusel topping mixture to the tops of your cake or muffins gently pressing everything down. Bake as directed for your cake.
Sour Cream Blueberry Coffee Cake Recipe
2 cups of AP Flour
2 tsp. of baking powder
1 cup of sugar
1 – 1/2 sticks of butter, softened
1/2 tsp. of salt
2 tsp. of vanilla extract
1/2 cup of sour cream
2 cups of fresh blueberries
Preheat oven to 350 degrees. Grease 8×8 square pan with non stick spray. In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, sour cream, and vanilla and cream for an additional 2 minutes. Add salt, baking powder, and all-purpose flour and mix on medium speed. Mix batter until everything is fully incorporated, approx. 3-5 minutes. Batter will be nice and thick. Gently fold in fresh blueberries and pour batter into pan. Top with streusel topping and bake for 60 minutes or until done. Enjoy!