Blueberry Sour Cream Coffee Cake by The Jo Baker
Tender and moist coffee cake with blueberry compote and crunchy cinnamon sugar crumbs. Perfect for any time of day with a cup of coffee!
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Cooking tools:
- Stand mixer
- Hand mixer
- Pastry cutter
- Loaf pan
- Cooling rack
- Toothpick
- Colander
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Stove
- Oven
- Refrigerator
Ingredients
- 2 1/2 cups Blueberries
- 1/3 cup Granulated White Sugar
- 2 Tbsp Lemon Juice
- 2 1/2 tsp Cornstarch
- 1 cup Light Brown Sugar
- 1 1/4 cups All Purpose Flour
- 2 - 3 tsp Cinnamon, Ground
- 1/4 tsp Salt
- 2/3 cup Butter, Unsalted
- 3 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/4 cups Butter, Unsalted
- 1 3/4 cups Granulated White Sugar
- 1 1/2 cups Sour Cream
- 4 pieces Egg
- 2 pieces Egg Yolk
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