White Chocolate

Blueberry Coffee Cake Recipe

This is a coffee cake packed with fresh super natural blueberries that is good enough for the finest of company.

Ingredients:

Cake:

1/2 c. (1 stick) low sodium butter, at room temperature.

1/2 c. white granulated sugar or substitute.

1/4 c. light brown sugar, packed.

1 tsp. pure vanilla extract.

1 extra large egg.

1 c. low fat sour cream.

2 c. all purpose flour.

2 tsps. baking powder.

1/2 tsp. baking soda.

1/2 tsp. salt.

1 pint (about 2 cups) super fresh blueberries.

1/2 c. white chocolate chips.

Topping:

1/4 c. white granulated sugar.

1/4 c. light brown sugar, packed.

1/3 c. flour.

1/2 tsp. cinnamon.

1/4 c. (1/2 stick) low sodium butter, cut into small dices.

Preparation:

Preheat oven to 375 degrees F.

Line a 9 x 13-inch baking pan with non-stick foil.

For the cake:

In a large bowl, cream butter and sugar together until fluffy.

Add vanilla, egg, and sour cream, beating until smooth.

In a medium bowl, whisk together flour, baking powder, and salt.

Toss the super natural blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl.

(The flour will help keep the blueberries from sinking and turning the batter gray.)

Add flour mixture to wet ingredients, half at a time, beating until smooth.

Fold in reserved blueberries and white chocolate chips.

Pour into prepared pan and smooth evenly.

(Batter will be stiff.)

For the topping:

Whisk together white sugar, brown sugar, flour, and cinnamon until combined.

Add butter and use your fingers to mix until coarse crumbs are formed.

Sprinkle over batter.

Bake 30 to 35 minutes until toothpick inserted in the center comes out clean.

Let cake cool to room temperature before cutting to serve.

Yield: 24 to 36 servings, depending on cut size.

This is a very tasty treat!