i had never cared much for traditional coffee cake. until, after a dozen trips to the local bakery [essential baking company] and Nick raving each time that their coffee cake was nothing but delicious, i finally gave it a second shot.
oh my. i shouldn’t have. it was so moist, melting away in my mouth. i’ve since been committed to depicting what they knew that i didn’t.
the final product? a crumb light, butter heavy perfect balance between cake and breakfast. something that doesn’t say ‘I am 50% crumb topping’, and holds shape when sliced into individual wedges.
a must try for anyone looking for that perfect easy breakfast. whether you’re making it for one to accompany you at the office M-F [me], or you’re making the family breakfast on Saturday morning, this cake stands a chance against local competition.
3/4 c unsalted butter
2 c sugar
1/2 c brown sugar
1 tsp vanilla
1 c sour cream [or plain yogurt + 1 tsp baking soda]
2 tbsp lemon juice
2 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 c blueberries
1/4 c brown sugar
1/2 c flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 tbsp unsalted butter [cold]
beat butter & sugar until light and fluffy. add eggs and continue to beat with an electric mixer. once combined add vanilla, sour cream, and lemon juice. in a separate bowl sift flour, baking powder, and baking soda. combine flour mixture into egg mixture 1 cup at a time.
spread half of the mixture into a 9″ springform pan. sprinkle blueberries evenly over dough. add remaining mixture and spread evenly.
add all ingredients for streusel into a food processor and pulse 5-10 times until combined. sprinkle crumb topping evenly over dough and press gently into the mixture.
bake for 50-60 minutes at 350 degrees. test center with a toothpick. once the toothpick comes out clean, remove from oven and let stand on a wire rack in pan for 15 minutes. remove springform, slice, and enjoy!