What do YOU do when you have a whole bunch of blueberries and raspberries? Well, when I am in such a place I go right on over to the Tasty Kitchen blog and punch in "raspberries" and "blueberries" and see what kind of recipes pop up. This lovely recipe that I will be sharing with you today was one of my choices to choose from....and boy oh boy am I happy with it! I've probably made this recipe a good 3 times in the short time since I have discovered it- LOVE it! Plus the cake feeds a crowd = extra bonus!
The Tasty Kitchen member named "Meeshiesmom" from Meeshiesmom's Blog is the creator of this coffee cake - thank you "Meeshiesmom" for this treasure of a cake!
Blueberry Raspberry Coffee Cake
(recipe from Meeshiesmom)
3 cups flour + 1 Tbsp for tossing into berries
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup sugar
1 cup sour cream (yogurt can be substituted easily)
1 cup blueberries (fresh or frozen)
1 cup raspberries (fresh or frozen)
1 cup sugar
2/3 cup flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold - cut into cubes
1. Preheat oven to 375 degrees F. Grease a 9x13 pan.
2. Combine 3 cups flour, baking powder and salt in a medium bowl. Set aside.
3. Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy. Beat in eggs one at a time.
4. Mix in dry ingredients into the creamed mixture...
alternating with the sour cream...
....beginning and ending with the dry ingredients.
5. Combine the berries in a small bowl and gently toss with 1 tablespoon of flour....
....this helps the berries from falling to the bottom of the cake.
6. Pour half the batter into the prepared pan - you may need the help of a butter knife to spread the batter evenly.....
....then spoon berries over the top of the batter....
Cover berries with remaining batter. I dropped spoonfuls of batter on top of the berries and then gently joined the "dollops" of batter together with a butter knife.....
Directions for the topping....
1. Combine sugar, flour, cinnamon and salt in a medium bowl.
2. Add the cubed cold butter into the dry ingredients and combine with a pastry cutter or 2 knives.....
until mixture is crumbly.....
3. Sprinkle topping over cake.....
4. Bake for an hour or until tester comes out clean and cake is golden brown.....
Serve warm or cool...no matter what your eyes are going to roll back into your head with yummy happiness!
Happy Blueberry Raspberry Coffee Cake Baking!
This post has been linked to...
A Southern Fairytale - Christmas in July Blog Party