well, i've done it. i've baked something in my new apartment. it's baking virginity is gone. now, it's in for a wild ride of experimentation, way too many cupcakes & hopefully no disasters. i've got my little baking basket organized (yes, i have a basket full of cupcake liners, fondant flowers & ridiculous things) & i'm totally set. let's do this.i thought this cake was a nice thing to start with, it's basically JUST like the very berry coffee cake at starbucks. i can't wait to have a piece with a doubleshot on ice during the afternoon. if you're looking for a simple recipe that's good every time & can also serve as a (sugary) morning snack with your coffee, this cake is definitely the trick!
for the streusel:
- 1/4 cup granulated sugar
- 1/3 light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 & 1/3 cup all-purpose flour
- 6 tablespoons unsalted butter (3/4 stick), room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 & 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
for the streusel:
- combine the sugar, brown sugar, cinnamon & nutmeg.
- stir in the melted butter & then flour, set aside.
- cream butter & sugar with an electric mixer on high for 4-5 minutes.
- reduce speed & add eggs one at a time.
- add vanilla, lemon zest & sour cream.
- in another bowl, sift together flour, baking soda, baking powder & salt. slowly add the dry mixture to the other bowl with the mixer on low, until just combined.
- fold in the blueberries with a spatula.
- spread batter into pan with a knife.
- using your hands, crumble the streusel on top until it covers the cake.
- bake for 45-50 minutes, or until a cake tester comes out clean.
- enjoy with your morning coffee, or by itself!
