Sour Cream & Blueberry Coffee Cake

I love an excuse to make a special breakfast. This time, it was a cold and rainy Saturday morning at home with my daughter. Perfect.

This recipe was adapted from San Francisco’s Hobee’s Restaurant via Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA. I loved that Batali noted that this coffee cake is “suspiciously under the heading ‘Light Bites'” on their menu. 🙂 I suppose it doesn’t incorporate that much butter… 😉

I adapted the recipe by incorporating whole wheat pastry flour, increasing the baking time, and modifying the topping. Instead of using a 9×9-inch baking pan, I used an 8×8-inch equivalent baking pan (it has a berry pattern on it!), which was a little bit too small… Still yummy, thank goodness.

Yield: Serves 6 to 8

For the Cake:

• 1/2 cups fresh blueberries
• 1 1/2 cups all-purpose flour, divided
• 1/2 cup whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt
• 2 large eggs, beaten
• 1 cup sour cream
• 1 tsp pure vanilla extract
• 1 cup granulated sugar

For the Brown Sugar Topping:

• 1/2 cup packed light brown sugar
• 2 T unsalted butter, softened
• 1 tsp ground cinnamon

1. Preheat the oven to 350 degrees, preferably on convection.
2. Spray a 9×9-inch baking pan with cooking spray.
3. Make the Cake: Rinse the berries in cold water and then toss them in 1/2 cup of the all-purpose flour.
4. Place a sieve over a mixing bowl, and pour the berries into the sieve. Shake the excess flour off into the bowl; set berries aside.
5. Add the remaining 1 cup all-purpose flour and whole wheat pastry flour to the bowl, along with the baking powder, baking soda, and salt. Whisk to incorporate.
6. In a separate bowl or stand mixer, beat together the eggs, sour cream, vanilla, and granulated sugar until well combined.
7. Gradually add the flour mixture and beat until a smooth batter forms.
8. Pour half the butter in the pan and scatter most of the berries over.
9. Pour in the rest of the batter and drop the rest of the berries on top.
10. Make the Brown Sugar Topping: In a small bowl, mix together the brown sugar, butter, and cinnamon. Combine throughly using a pastry blender.
11. Spread topping over the top of the batter.
12. Bake for 30 to 40 minutes or until the top is uniformly brown and a toothpick inserted into the center comes out clean.
13. Let cool before serving.

Two Years Ago:

• Gooey Cinnamon Squares

Three Years Ago:

• Mini-Cheesecakes

Four Years Ago:

• Banana-Blueberry Buckwheat Pancakes
• Blueberry Buttermilk Waffles
• Blueberry Scones
• Blueberry-Cornmeal Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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