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[Total: 1 Average: 5/5]
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Weekend coffee cake goes portable for a delicious breakfast on the go.
- 1 1/2 Cups Fresh Blueberries
- 2 3/4 Cups Unbleached Flour (Divided)
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Pecans (Chopped)
- 1/2 Cup Butter (Room Temperature & Divided)
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Kosher Salt
- 1 Cup Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 1 Cup Sour Cream
- Preheat oven to 375 degrees.
- Line two 12 cup muffin tins with 16 liners. Set aside.
- In medium-size bowl toss blueberries with 1 tablespoon flour.
- In another medium-size bowl combine brown sugar, pecans, 3 tablespoons flour, and 3 tablespoons butter. Gently work butter into mixture to form course crumbs. Place in freezer while making batter.
- In large-size bowl combine remaining flour, baking powder, cinnamon, and kosher salt. In another large-size bowl beat remaining butter and sugar until smooth. Beat in eggs one at a time. Add vanilla until blended. Beat in flour mixture and sour cream, alternating between the two, until just combined. Make sure not to overmix.
- Divide batter among muffin cups. Fill to just under rim of liner. Remove crumb mixture from freezer and spoon topping over batter.
- Place in oven 22 to 25 minutes until toothpick inserted into center coms out clean.
- Remove from oven and cool on wire rack before serving.
- Serve warm or room temperature.
- Makes 16
- Prep Time: 25 Minutes Cook Time: 25 Minutes Total Time: 50 Minutes
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