Blueberry Cinnamon Swirl Crumb Coffeecake

• Vegetarian

• Produce

  • 2 cups Blueberries

• Refrigerated

  • 4 Eggs, whole

• Baking & Spices

  • 51 tbsp All-purpose flour or whole wheat pastry flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2 cups Brown sugar
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 cup Granulated sugar
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla extract

• Dairy

  • 18 tbsp Butter
  • 1 1/2 cups Sour cream

Found on serenabakessimplyfromscratch.com

Description

Ingredients

• 2 cups Brown Sugar
• 3 tablespoons All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 1/2 teaspoons Cinnamon, Ground
• 6 tablespoons Cold Butter, Cubed
• 3/4 cup Cold Butter
• 1 1/2 cup Granulated Sugar
• 4 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 1/2 teaspoons Baking Soda
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoons Sea Salt
• 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 1/2 cups Sour Cream
• 2 cups Blueberries

Directions

• Preheat oven to 350 degrees.
• Butter a 9x13 and line with parchment paper, butter parchment paper.
• For The Brown Sugar Cinnamon Crumb: Mix together brown sugar, 3 tablespoons flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly. Set aside.
• Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
• Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
• Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
• Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
• Hand stir in blueberries until evenly distributed.
• Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
• Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
• Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
• Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
• Allow cake to cool before serving.