Lemon-Blueberry Sour Cream Coffee Cake

2007-10-10

Lemon-Blueberry Sour Cream Coffee Cake
 
Recipe from Cook's Illustrated, November & December 2002
Notes: This cake is simple enough that I was able to make it on a weeknight evening in under an hour, plus baking time. I only had 1 cup of sour cream, so I used ½ cup of half-and-half cream, and compensated for the additional moisture with more flour. For the topping, I used walnuts, as I had no pecans. One interesting feature of this recipe is that the streusel mixture in the middle is different than the one on top. Baking time was about 80 minutes, way more than the recipe (I covered the cake after 1 hour). Be careful when inverting it out of the tube pan: the topping is loose and flies everywhere. This is a great breakfast treat, with satisfying amounts of streusel and a hearty cake to match.

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