This was the last blueberry creation I made before I came back home. I'm happy to say that I successfully got my fill of blueberries (and hopefully antioxidants) this summer that should keep me from craving blueberries till next year. We were having company for Shabbat and I wanted to make something that would go well with coffee and I thought this would be perfect considering it is practically a coffee cake with some blueberries in it. The recipe is adapted from one of Ina Garten's (who I became very well reacquainted with this summer) and it was a huge hit as are all her recipes usually. The cake was moist with just the perfect amount of crumb, delicious crunchy streusel and let's not forget the star of the show, deliciously plump and sweet blueberries. So if you have blueberries near you then I highly recommend this delicious cake. And for those of you who don't and for those of you who have yelled at me for even posting recipes that have ingredients not found in Israel, you'll just have to enjoy the picture :).
For the Topping:1/2cup granulated sugar
- 2/3 cup light brown sugar, lightly packed
- 2 teaspoon ground cinnamon
- 2 sticks margarine (or one Israeli bar), melted
- 2 2/3 cups all-purpose flour
- Combine the granulated sugar, brown sugar, and cinnamon in a bowl. Stir in the melted margarine and then the flour. Mix well and set aside. It should be thick and easy to break apart.
For the cake:
Preheat the oven the oven to 350 and spray a 9x13 pan well. Cream the margarine and sugar with a mixer until well combined- about 5 minutes. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined. Fold in the blueberries. Pour batter into the pan and make sure the top is even. Crumble the topping evenly over the cake. Bake about 45 minutes or until a toothpick comes out clean.