• Rabab Awada

Blueberry Coffee Cake


For the Batter

  • 4 egg yolks

  • 2/3 cup sour cream

  • 1 1/2 tsp vanilla

  • 2 cups flour all purpose

  • 1 cup sugar

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 1/2 sticks butter

  • 1 cup blueberries

For the Streusel and Filling

  • 1/3 cup light brown sugar firmly packed

  • 2 Tbsp sugar

  • 1 cup pecans chopped

  • 1 1/2 tsp cinnamon

  • 1/2 cup flour all purpose

  • 1/2 stick butter

  • 1/2 tsp vanilla

  • 1 cup blueberries


  • Preheat oven to 350°F.

  • Grease and flour a 8 X 8 baking dish or a 9 inch spring form pan.

For the Streusel and Filling:

  • Whisk brown sugar, sugar, cinnamon and pecans together. Add flour, butter and vanilla to the remaining mixture and form a crumbly streusel like topping. Fold in the blueberries for a fresh look.

For the Batter:

  • In a small bowl, gently mix egg yolks, approximately sour cream and vanilla. Then and the butter and mix well.

  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  • Gradually add egg mixture slowly, a little at a time. Mix well after each time. Batter will be thick and sticky. Fold the blueberries into the mixture.

  • Put about 2/3 of batter in prepared baking dish. Make sure to smooth the batter on top with a spatula.

  • Sprinkle the filling over the top of the batter.

  • Add remaining batter on top of blue and carefully smooth over the top of filling making sure that the blueberries and filling stay in place.

  • Add stresuel topping.

  • Bake for 55- 60 minutes or until tooth pick inserted into the center comes out clean.

  • Set on a cooling rack to cool. And Enjoy !