Blueberry and Sour Cream Coffee Cake

Preheat oven to 350 F. Grease a 13 x 9 inch pan with butter. Coat with flour, dusting off the excess.

Start by creaming your butter and the two sugars in a large bowl. (You can use a mixer. I whisked everything by hand.) The mixture should be creamy and clump free. Next add in eggs, sour cream, and vanilla extract.

In a separate bowl combine flour, baking soda, and salt, set aside. Into the wet mixture, fold in the dry ingredients in two batches. Try not to over mix or it will make the coffee cake tough. Fold in blueberries and stir until combined. Pour cake into the greased pan and smooth the top.

For the crumb topping combine the flour, brown sugar, cinnamon and the softened and melted butter. Mixture will be similar to the consistency of wet sand. Crumble mixture on top of the cake.

Bake for 30-35 minutes or until a toothpick or knife can be inserted into the cake and come out clean.

I merged this recipe from one of my favorite cookbooks Joy of Cooking along with a recipe for sour cream coffee cake from Taste of Home.