For the Streusel Topping you will need:
5 tbs. of cold butter, cubed in 1/2” squares
3/4 cup of all-purpose flour
1 cup of brown sugar
2 tsp. of cinnamon
1/4 tsp. of salt
Directions: In a food processor or by hand, mix brown sugar, flour, cinnamon and cold butter until the mixture is crumbly. If mixing by hand, just use your fingertips or the back of a fork. If you are using a food processor just pulsate everything until you get a crumb mixture. For bigger clumps, form little balls with your hand. Add streusel topping mixture to the top of your cake gently pressing everything down. Bake as directed below.
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For the Coffee Cake you will need:
2 cups of all-purpose flour
2 tsp. of baking powder
1 cup of sugar
1 1/2 sticks of butter, softened
1/2 tsp. of salt
1 egg
2 tsp. of vanilla extract
1/2 cup of sour cream
2 cups of fresh blueberries
Directions: Preheat oven to 350 degrees. Grease 8×8 square pan with non stick spray. In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, sour cream and vanilla and cream for an additional 2 minutes. Add salt, baking powder and all-purpose flour and mix on medium speed. Mix batter until everything is fully incorporated, approximately 3-5 minutes. Batter will be nice and thick. Gently fold in fresh blueberries and pour batter into pan. Top with streusel topping and bake for 55-60 minutes.
Amazing!
~ Chef ~
