Sour Cream & Blueberry Coffee Cake

thebrookcook

I love an excuse to make a special breakfast. This time, it was a cold and rainy Saturday morning at home with my daughter. Perfect.

This recipe was adapted from San Francisco’s Hobee’s Restaurant via Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA. I loved that Batali noted that this coffee cake is “suspiciously under the heading ‘Light Bites'” on their menu. 🙂 I suppose it doesn’t incorporate that much butter… 😉

I adapted the recipe by incorporating whole wheat pastry flour, increasing the baking time, and omitting the topping. Instead of using a 9×9-inch baking pan, I used an 8×8-inch equivalent baking pan (it has a berry pattern on it!), which was a little bit too small… Still yummy, thank goodness.

Yield: Serves 6 to 8

For the Cake:

  • 1/2 cups fresh blueberries
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup whole wheat pastry flour

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