Fat of the Land: Huckleberry Streusel Coffee Cake
By LC
Congratulations to Lorna Yee over at The Cookbook Chronicles for winning my first ever recipe contest with her truly decadent Huckleberry Streusel Coffee Cake. You might recall I posted the call to action way back in February after …
Lorna’s Blueberry/Huckleberry coffee cake, with Toasted Pecan and Oatmeal Streusel
serves 12
For the cake:
1 ½ cups all-purpose flour
3/4 tsp kosher salt (or ½ tsp regular table salt)
½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
6 tbsp unsalted butter, at room temp
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup sour cream or creme fraiche
2 1/2 cups blueberries, divided
For the topping:
10 tbsp cold unsalted butter, diced finely (1/4″ dice)
3/4 cup light brown sugar, packed
¾ tsp ground cinnamon
½ cup toasted pecans, chopped finely
½ cup rolled oats
1 ½ cups all-purpose flour
¼ tsp kosher salt (or pinch of table salt)
For the cake:
Preheat the oven to 325 degrees. Grease a large rectangular baking dish.
In a large bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
In a mixing bowl, beat the butter on medium speed until light in color, about 2 minutes. Add the sugars, and continue beating for another minute, until creamy. Beat in the egg and vanilla extract.
On low speed, beat in about 1/3 of the flour mixture until almost combined. Then, beat in 1/2 the sour cream mixture. Repeat, ending with the last 1/3 of the flour mixture. With a wooden spoon, gently stir in 1 cup of the blueberries. Spoon the batter into the baking pan in an even layer, and top with the remaining 1 1/2 cups blueberries.
Combine all the ingredients for the topping together in a mixing bowl, and toss throughly. Sprinkle the topping evenly over the batter.
Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean. Let cool for 15 minutes before serving.
