Blueberry Coffee Cake III

“A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.”

blueberry-cake-coffeecake

Prep Time: 15 Min

Cook Time: 45 Min

Ready In: 1 Hour

Original Recipe Yield 1 – 9 inch spingform pan

 Ingredients:

• 1/4 cup butter
• 3/4 cup white sugar
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries
• 1/2 cup milk
• 2 cups all-purpose flour

For  topping:

• 1/2 cup brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 3 tablespoons butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Keep it aside.
2. In a large bowl, cream together the butter and sugar until it is light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk. Mix it until it is fully incorporated. Stir in the blueberries. Pour batter into prepared pan.
3.  In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
4. Bake in the preheated oven for 40 to 45 minutes, or you can insert tooth prick into the cake mixture, if it comes out clean it means cake is ready.

Recipe: Classic Sour Cream Coffee Cake

Makes 12 servings

For the batter:

1 cup (2 sticks) unsalted butter

1 ½ cups granulated sugar

1 ¼ cups sour cream (not light or non-fat)

2 large eggs

1 teaspoon vanilla extract

2 cups sifted flour (sift before measuring)

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine-grain sea salt

For the cinnamon-sugar filling:

1 cup pecans, chopped

3/4 cup packed dark-brown sugar

1/4 cup granulated sugar

1 tablespoon cinnamon

Pinch of sea salt

1. Heat the oven to 325 degree F. Coat a 12-cup (large) Bundt pan with a bit of vegetable oil

2. To make the batter, in a large bowl, combine the butter and sugar. Use an electric mixer to beat until light and fluffy. Add the sour cream, eggs and vanilla, then mix again until well integrated.

3. Measure and sift together the flour, baking soda, baking powder and salt. Add the flour mixture to butter-sugar mixture a little at a time, mixing between additions and scraping the sides of the bowl as needed, until well mixed. Keep it aside.

4. To make the filling, in a large bowl combine the pecans, brown sugar, granulated sugar, cinnamon and salt. Mix them well. Spoon a shallow layer of the filling mixture over the bottom of the Bundt pan. Spoon half the batter into the pan over the filling. Sprinkle all but 1/4 cup of the remaining filling evenly over the batter.

5. Pour the rest of the batter over the filling, smoothing it with a spatula. Sprinkle with the remaining filling.

6. Bake for 50 to 60 minutes, or until the cake pulls away from sides and a toothpick inserted at the center comes out clean. Start testing for doneness after the cake has baked for 40 minutes. Remove from oven and transfer cake pan to a cooling rack. Let cool before slicing.

7. Decorate the cake with whip cream or chocolate sauce, according to your choice.