Hello friends– this little coffeecake comes to you thanks to an earthquake. It’s a long story. But after our recent big shake here in California, another school in town was closed and their students moved in with us. We went from 315 to 800 students overnight!
So it seemed like everyone had the same idea– fill the teacher’s room with goodies every day to keep us all going. This was my little contribution to the “Welcome Fanning School Food Fest!” We nibbled our way through the first week together with those intrepid Fanning teachers and bonded over bagels and berry cakes. It’s gone just fine.
BLUEBERRY SOUR CREAM COFFEE CAKE
1 stick (1/2 cup) butter, melted
1/3 cup brown sugar
1/4 cup white sugar
1 1/3 cup flour
1/2 cup (or more if you love almonds like I do) slice almonds
3/4 cup canola oil
1 1/2 cup sugar
1 tab. vanilla
1 1/3 cup sour cream
2 1/2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cups blueberries*
powdered sugar to dust the cake after it bakes
In a small mixing bowl, stir together the melted butter, 2 sugars, flour and almonds. Set aside.
For the cake, mix together the oil, sugar, eggs, vanilla and sour cream. Then blend in the flour, baking powder and salt. Finally fold in the blueberries.
Spoon the batter into a 9″x13″ baking pan (or a 11″ springform pan) that has been sprayed with cooking spray. Sprinkle the streusel on top, breaking it up with your fingers.
Pop it into a 350 degree oven for 40 to 50 minutes– until it’s firm to the touch. After it’s cooled, dust it with powdered sugar through a sieve.
*You can fresh or frozen berries– I like the frozen tiny berries from Trader Joe’s. But if you used frozen berries, add them in frozen. Defrosted berries will color the batter purple!