BLUEBERRY COFFEE CAKE

Makes one 9” by 13” coffee cake:

TOPPING

• 1 cup firmly packed light brown sugar
• ¼ cup all-purpose flour
• ¼ cup unsalted butter, cold

COFFEE CAKE

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 lightly beaten eggs
• 1 cup sour cream
• 2 cups fresh or frozen blueberries 

Preheat Oven to 350° Oven

To Make Topping: In a small bowl, using a pastry cutter, combine the brown sugar, flour, and butter. Set aside.

To Make Coffee Cake: In a medium-sized mixing bowl, mix the dry ingredients. In a large mixing bowl, cream together the butter and sugar. Add the eggs, mixing well. Add the dry ingredients, alternating with the sour cream.  Fold in the blueberries and pour the batter into a well-buttered 9 by 13 pan. Sprinkle the topping evenly over the top of the batter. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

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