This version of blueberry buckle coffee cake is enriched with sour cream and white chocolate chips. It is a coffee cake loaded with fresh blueberries that is good enough for the finest company. If fresh blueberries are not in season, you may substitute frozen blueberries.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 24 to 48 servings
Ingredients:
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint (about 2 cups) fresh blueberries (may substitute whole frozen blueberries)
- 1/2 cup (1 stick or 8 Tablespoons) butter, at room temperature
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup sour cream
- 1/2 cup white chocolate chips
- .
- Topping:
- 1/2 cup flour
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup (1/2 stick or 4 Tablespoons) ice-cold butter, cut into small dice
Preparation:
Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
For the cake:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the 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.) Set both aside.
In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
Add flour mixture to wet ingredients, half at a time, beating until smooth.
Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
For the topping:
Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter.
Bake 35 to 40 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
White Chocolate Blueberry Buckle Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
For the cake:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the 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.) Set both aside.
In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
Add flour mixture to wet ingredients, half at a time, beating until smooth.
Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
For the topping:
Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter.
Bake 35 to 40 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
White Chocolate Blueberry Buckle Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
