Blueberry Coffee Cake

This is truly one of the best cakes you will ever make (or eat)!

This is a recipe from Ina Garten from the Food Network website. I added pecans to the original recipe because I love them.

For the streusel topping:

• ¼ cup of white sugar

• ⅓ cup of brown sugar

• 1 teaspoon of ground cinnamon

• ⅛ teaspoon freshly ground nutmeg

• 1 stick of melted butter

• 1 ⅓ cups of flour

Mix the sugars, cinnamon, and nutmeg together. Stir in the melted butter. Stir in the flour.

Set aside to top the cake.

Look at those delicious blueberries!

For the cake:

• 6 tablespoons softened butter

• ¾ cup of white sugar

• 2 eggs

• 1 teaspoon of vanilla

• ½ teaspoon of grated lemon zest

• ⅔ cup of sour cream

• 1 ¼ cups of flour

• 1 teaspoon of baking powder

• ¼ teaspoon of baking soda

• ½ teaspoon of salt

• 1 cup of fresh blueberries

1. Cream together the butter and sugar until it is light and fluffy.

2. With the mixer running, add the eggs, one at a time and mix until blended.

3. Add the vanilla, lemon zest, and sour cream. Mix until blended.

4. Sift together the remaining dry ingredients and add them to the wet ingredients. Blend together just until everything is incorporated.

5. Stir in the blueberries by hand.

Assembly:

Spread the cake in a 9 inch greased and floured cake pan.

Crumble up the streusel topping and spread evenly over the cake.

Optional pecans: put about 1 cup of pecans in a food processor and smash them up. Put these smashed up pecans on top of the streusel.

3. Bake in a preheated 350 degree oven for about 50 minutes, or until a toothpick inserted in the middle comes out clean.