Zutaten für Wicked Blueberry Coffee Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- 1/2 cup packed light brown sugar
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Zubereitung von Wicked Blueberry Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan.
- In a medium bowl, cream together the brown sugar and remaining 1/4 cup of softened butter until crumbly.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
150 g
Sugar
1772g
Fat
613g
Carbs
227g
