Tougas Blueberry Coffee Cake Recipe

Grease Pans. Pre-Heat Oven to 325 degrees.

• 3/4 Cup Softened Butter
• 1 Cup Sugar
• 2 Eggs
• 2 Cups of Flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Cup Sour Cream
• 1 1/4 Teaspoon Vanilla
• 2 Pints Fresh Blueberries

Topping:

• 3 Cups of Flour
• 3/4 Cup Granulated Sugar
• 3/4 Cup Packed Brown Sugar
• 3/4 Teaspoon Cinnamon
• 3/4 Teaspoon Salt
• 3/4 Cup Melted Butter, cooled

1. In a medium sized bowl, combine all the topping ingredients and cut together with a pastry cutter or your hands. Set aside.
2. In a separate bowl, sift together flour, salt, baking powder and baking soda. Set aside.
3. In a mixing bowl, cream together sugar and softened butter until light and fluffy. Scrape down sides of bowl as needed.
4. Once the sugar and butter are creamed together, add the eggs, one at a time and mix until combined.
5. While the mixer is on low, slowly add the dry ingredients you set aside in step 2.
6. When the dry ingredients are just combined, add in the sour cream and vanilla. Beat on high for 10 seconds.
7. Divide batter into two 8×8 inch greased pans and smooth level with an offset spatula
8. Top each pan with 1 pint of blueberries
9. Divide the set aside topping in half and cover the blueberries
10. Bake in a 325-degree oven for 25 minutes, rotate and bake another 15 to 20 minutes or until a toothpick comes out clean.