Sunrise Blueberry Coffee Cake

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Sunrise Blueberry Coffee Cake

By Shannon O'Donnell

Blueberry season is here, and this is a delicious way to encorporate them into a sinfully rich sour cream coffee cake.  I believe this recipe was featured in Country Living magazine sometime in the 90s.  I've been making it a long time now, and it's always a winner.

*  This recipe is meant to be made in a spring form pan.  I used a bundt pan this last time, but I think the spring-form works better as it features the crumble topping nicely when you pop it out of the pan and present it on a cake plate.

CREAM CHEESE FILLING

6 ounces cream cheese, softened
2 T powdered sugar
1 T fresh lemon juice

CAKE

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) of butter
3 eggs
1 tsp vanilla extract
1 8 ounce containter sour cream
1 cup of blueberries

CRUMBLE TOPPING

1/4 cup chopped walnuts
2 T sugar
1/2 tsp nutmeg
1/2 tsp cinnamon

1) Preheat oven to 350° F.
2) Grease and flour a 10 inch tube/springform pan
3) In a small bowl, beat together the cream cheese filling ingredients.
4)  In a large bowl, beat together the butter, sugar, eggs, vanilla and sour cream.  Slowly add in the dry ingredients until well-mixed.  Gently fold in the blueberries.
5) Pour half the cake batter into the pan.  Spoon cream cheese mixture over the batter, and spread to 1/2 inch of the edges.  Pour remaining cake batter over the top and smooth with a spatula.
6) Combine crumble ingredients in a small bowl, and sprinkle over the batter.
7) Bake for 45 minutes to 1 hour (check with a toothpick...if it comes out clean at 45 minutes, it's finished).

Serves 10 to 12.  Enjoy!

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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