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My Favorite Blueberry Coffee Cake

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“This is hands-down, far and away the best coffee cake I've ever tasted. It's moist, sweet, and crunchy at the same time. Almost any fruit can be used (raspberries are another favorite). Recipe can easily be halved.”
1hr 15mins

Ingredients Nutrition


  1. In a large saucepan, cook blueberries and water over medium heat for 5 minutes; add lemon juice.
  2. Combine sugar and cornstarch; stir into fruit mixture.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
  4. In a large bowl, combine the flour, sugar, baking powder and baking soda.
  5. Cut in butter until mixture is crumbly.
  6. Stir in eggs, sour cream and vanilla (batter will be stiff).
  7. Spread half into greased 13 x 9-inch dish.
  8. Spread blueberry filling over batter.
  9. Spoon remaining batter over filling.
  10. Combine dry topping ingredients; cut in butter.
  11. Sprinkle over top.
  12. Bake at 350° for 40-45 minutes or until golden brown.

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