This coffeecake is moist and luscious.


1/2 cup butter, unsalted
1 cup white sugar
3 eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 cups unbleached white flour
2 cup sour cream
2 cups fresh or frozen blueberries

1 cup brown sugar (or 1 cup white sugar plus 1 1/2 teaspoons molasses)
1/4 cup butter, unsalted
1/4 cup flour

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, baking powder, salt, and baking soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into well-buttered cake pan (9 in round). For the topping, cream butter and sugar. Add flour to form a lumpy mixture. Spread on top of the batter. Bake in oven for 30 minutes or until a toothpick inserted into the center comes out clean. The topping should melt and partially sink into the batter.

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