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
- Heat oven to 375 degrees. Lightly grease or coat with cooking spray, a 9-inch pie plate; set aside.
- For Crust Batter: In bowl of electric mixer, cream together butter and sugar. Add egg and mix well.
- Add flour, baking powder, and vanilla. Mix to combine.
- Spoon batter into the prepared pie plate and spread evenly to the edges.
- For filling: Sprinkle blueberries over the batter in the pie plate, all the way to the edges.
- For Sour Cream Topping: In a mixing bowl, whisk together sour cream, sugar, egg, and vanilla. Carefully pour evenly over blueberries.
- 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 https://theculinarycellar.com/finnish-wild-blueberry-coffee-cake/
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