The blueberries are in my freezer and I can not get them out of my mind without making one of my favorite breakfast coffee cake's. So I adapted my Very Blueberry Muffin recipe into this wonderful scrumptious coffee cake. I even sprinkled blueberries and sugar on top like the muffins. This Very Blueberry Coffee Cake is really rich and fluffy in blueberry deliciousness which makes for a great snack cake, or a quick dessert with a dollop of ice cream.
Very Blueberry Coffee Cake
1 sticks unsalted butter, at room temperature
1 cups sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla
8 ounces (about 1 cup) sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries, reserve (if you use frozen thaw and drain well)
1/2 cup blueberries
1/4 cup course sugar
Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and stir until just mixed being sure not to over mix. Fold in 1 1/2 cup blueberries with a spatula and be sure the batter is completely mixed not breaking up the blueberries. Pour batter into 9x9 square dish that has been sprayed with a non stick spray. Lightly press in batter a few blueberries and sprinkle 1 sugar over the top. Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.