I had the Locavorious kitchen team over for a local foods brunch to celebrate their hard work and the end of the 2011 harvest. The menu included asparagus quiche, cowboy potato-vegetable hash, berry-centric fruit salad with vanilla yogurt, and streusel topped sour cream coffee cake.
While I love a good quiche for brunch, this blueberry coffee cake really…..took the cake! Recipe comes from a cooking blog called Krista’s Kitchen. It’s rich and flavorful and perfect for a special occasion breakfast or brunch. Take out the blueberries to thaw while you prepare the streusel and cake batter. Chef Jeff recommends using more blueberries, ~ ½ of the bag.
1/4 cup white sugar
3 T. brown sugar
1/2 cup chopped pecans, toasted (I just put them on foil and into the toaster oven for a bit)
2 t. vanilla
1/2 t. cinnamon
Mix streusel ingredients together and set aside.
For the cake:
2 cups all purpose flour + additional for tossing with blueberries
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
3/4 cup butter, room temperature
3/4 cup sugar
1 cup sour cream
1 1/2 t. vanilla
3/4 to 1 cup blueberries, partially thawed works just fine
Preheat oven to 350 degrees. Butter a 9 inch round pan or a springform pan. Combine dry ingredients. Cream butter and sugar together. Add eggs, one at a time. Beat well after each addition until the mixture gets fluffy. Add the vanilla to the sour cream and then add them alternately with the dry ingredients to the butter mixture, mixing until just combined after each addition. Toss the blueberries in some flour, then shake off the excess and fold them into the batter. (Batter will be thick.) Spread half of the batter evenly into the bottom of the cake pan. Sprinkle half of the streusel on the batter. Top with the remaining batter, followed by the rest of the streusel. Bake for 55-70 minutes until the cake tests done. Cool on a rack.