From Our Farm Kitchen - Blueberry Cinnamon Coffee Cake
Blueberry Coffee Cake
3/4 cup packed brown sugar
1/4 cup granualted sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cup all-purpose flour
3/4 cup (1 1/2 sticks) butter, softened plus more for greasing
2 1/2 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granualted sugar
2 large eggs
1 1/3 cups sour cream
2 teaspoons pure vanilla extract
2 cups blueberries
Make the topping: Preheat oven to 350 degrees. In a medium bowl, whisk together sugars, cinnamon and salt. Add melted buter and stir to combined. Add flour and stir until moist clumps form.
Make the cake: Butter a 9" x 13" baking pan and line with parchment, leaving a 2" overhang. Butter parchment. In a medium bowl, whisk 2 1/2 cups flour, baking soda, baking powder and salt.
In large bowl, beat room-temperature butter and sugar until light and fluffy. Add eggs one at a time, beating until each is well combined. Add flower mixture, sour cream and vanilla and beat until just combined. In a medium bowl, toss blueberries with remaining 2 tablespoons flour and add to batter. Fold gently, just until blueberries are combined. Scrape cake batter into prepared baking dish and spread top evenly with a spatual. Sprinkie prepared topping evenly over batter.
Bake until toothpick inserted into the center comes out clean. 50 to 60 minutes. Let cool completely.
Cut cake into squares and serve it slightly warm or at room temperature.