Finnish Wild Blueberry Coffee Cake
  • Crust Batter:
  • ½ cup butter, room temperature
  • ⅔ cup granulated white sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract * or 1 teaspoon vanilla powder
  • Filling:
  • 1 cup wild blueberries (or regular blueberries, but try to pick the small ones)
  • Sour Cream Topping:
  • 1 cup sour cream (full fat, not reduced fat or fat free)
  • ¼ cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract or 2 teaspoons vanilla powder
  • *Finns often bake with vanilla powder. I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  1. Heat oven to 375 degrees. Lightly grease or coat with cooking spray, a 9-inch pie plate; set aside.
  2. For Crust Batter: In bowl of electric mixer, cream together butter and sugar. Add egg and mix well.
  3. Add flour, baking powder, and vanilla. Mix to combine.
  4. Spoon batter into the prepared pie plate and spread evenly to the edges.
  5. For filling: Sprinkle blueberries over the batter in the pie plate, all the way to the edges.
  6. For Sour Cream Topping: In a mixing bowl, whisk together sour cream, sugar, egg, and vanilla. Carefully pour evenly over blueberries.
  7. Bake for 27 to 32 minutes, or until the edges are browned and the middle is just set. Cool on wire rack. Cut into wedges to serve. Serves 6-8.
Recipe by The Culinary Cellar at