This is a spin on traditional coffee cake that me and my fiance love!
Ingredients
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- salt: 0.125 tsp
- white sugar: 2 cups
- butter: 1 cup
- eggs: 2 piece
- sour cream: 1 cup
- vanilla extract: 0.5 tsp
- ½ cups packed brown sugar: 1 piece
- all-purpose flour: 1 cup
- butter: 3 Tbsp (melted)
- ground cinnamon: 2 tsp
- blueberries: 2 cups (fresh)
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
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Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
