Copycat Blueberry Coffee Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups sifted unbleached flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 1/4 cup fresh blueberries (if frozen is all you have, thaw them before mixing into batter.)
• vegetable oil
• 5 tablespoons granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350°f.
• 2 oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
• 3 in a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
• 4 in a separate bowl beat together the eggs, sour cream, and vanilla.
• 5 add egg mixture to flour mixture and beat until smooth.
• 6 spread the batter in the pan.
• 7 if you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
• 8 in a small bowl, mix 5 t sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
• 9 sprinkle topping over batter.
• 10 bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
• 11 serve warm.
• 12 the restaurant serves generous squares with a lump of butter melting into the top.
• 13 for the full effect, drink cinnamon-orange-clove tea with it.