Blueberry Coffee Cake

One of my favorite things to do is cook for family and friends, but because I always volunteer to make the meals it's not often that I get to sit back and relax while someone else does the cooking. This weekend, I went over to a friend's house for brunch and was treated to an authentic Mexican meal of green chili and chicken chilaquiles, chorizo potatoes, and tequila sunrises. It was such a treat to have someone else make the food, but I couldn't resist bringing some dessert. This blueberry coffee cake has a super moist center (thanks to the sour cream) and a thick crunchy cinnamon crumb topping. The fruit adds a lightness that you don't usually get in most coffee cakes, making it the perfect way to end a filling brunch.


Blueberry Coffee Cake:

• Butter and flour a 9" round cake pan and set aside.
• In a large bowl, beat together 3/4 stick room-temperature butter and 3/4 c. sugar until light and fluffy, about 3-4 minutes.
• Add in 2 eggs, one at a time, and beat to combine.
• Mix in 2/3 c. sour cream, 1 tsp. vanilla extract, and 1/2 tsp. lemon zest and set aside.
• In another bowl, sift together 1 1/4 c. flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and a pinch of salt.
• Slowly mix the flour mixture into the wet ingredients until just combined.
• Stir in 1 c. blueberries* and pour into the prepared pan.
• In another bowl, combine 1/4 c. white sugar, 1/3 c. brown sugar, 1 tsp. ground cinnamon, and 1 stick of melted butter.
• Add in 1 1/3 c. all purpose flour and stir to combine.
• Use your hands to crumble the topping over the entire cake, then place in a 350°F oven.
• Bake for 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
• Let cake cool completely on a wire rack, then dust with powdered sugar.

Serves eight - twelve

*I used frozen berries (not defrosted) because they hold up better and don't burst open during the cooking.