I’m back with another blueberry recipe this week. We picked another 5 pounds last weekend. I don’t usually cook sweet dishes so I’m looking for a few savory blueberry recipes. I’m thinking something with rosemary and lemon zest. But for now, here’s something sweet.

Blueberry Coffee Cake
Batter:
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 c. sugar
1 c. butter
2 eggs
1 c. sour cream
1/2 tsp. vanilla extract
Crumble:
1 c. brown sugar, packed
1 c. flour
3 Tbsp. butter, melted
2 tsp. cinnamon
2 c. fresh blueberries
1 c. pecans, chopped

Combine flour, baking powder and salt in a bowl and set aside. Using an electric mixer, beat sugar and butter until light and fluffy. Add 1 egg and blend before adding the other egg. Slowly stir in the sour cream and vanilla extract. Then add the flour mixture and blend until incorporated.

Prepare a 9×13″ baking dish with cooking spray. Spread half of the batter into the dish.

Mix brown sugar, flour, butter and cinnamon together making a crumble. Sprinkle half each of the blueberries, crumble and pecans over the batter in the dish. Spread the remaining batter on top. Then sprinkle on the remaining berries, crumble and pecans.

Bake in a 350-degree oven for 50 minutes or until done – toothpick inserted in the middle will come out clean.