When I got this Williams-Sonoma dessert cookbook I was bored and rummaging my way through the Virginia outlet stores. If you’re not already aware of the insanely great deals at the outlets, well, you have some exploring to do!
The book itself was 50% off, making it a cool $7. Plus it’s organized by color. Which, is appealing in its own OCD way. “Yes, I’m only eating BLUE foods this week. Thank you.”
The cake part of this coffee cake is made with sour cream. I love the tartness it adds to the mix. It’s the perfect balance to the sweet blueberries. And the crunchy walnut topping brings a zing in the texture department.
I think you’ll like it. It looks so pretty too…however you make it…in a muffin pan or a springform pan.
Crunch Walnut Topping
½ c walnuts
1/4c packed brown sugar
2tbsp all-purpose flour
1tsp ground cinnamon
2tbsp butter, melted
1/2c butter, softened
2/3c granulated sugar
1 egg room temperature
1tsp vanilla extract
1/2c low-fat sour cream
1 3/4c all-purpose flour
2tsp baking powder
1/2tsp baking soda
1c fresh blueberries
Pre-heat oven to 350F. Line a muffin pan with paper muffin cups.
For topping: Put walnut pieces in a bowl and sprinkle with brown sugar, flour and cinnamon. Toss with a fork to combine. Drizzle with melted butter and toss again. Set aside.
For cake: Cream softened butter and granulated sugar together in a bowl until fluffy. Beat in the egg and vanilla. Add sour cream and beat until combined. Sift flower, baking powder and baking soda together. Add to butter mixture and stir until just combined. Gently stir in blueberries. Using a cookie scoop, scoop batter into muffin pan – fill each cup about 2/3 full. Sprinkle the top of each cup with the walnut topping.
Bake until the muffin cups have risen, are golden brown, or until a toothpick inserted into the middle of a cup come out clean – about 20 minutes depending on your oven. Let cool on a rack. Serve with copious amounts of butter and slightly warm if you like.
Alternate Way: You can also make this in a lined 9inch springform pan – leave the blueberries out when you mix the batter, pour the batter into your pan, sprinkle blueberries all over the top of the batter, sprinkle the crunchy topping all over the blueberries and bake it for 55-60 minutes. It’s a different look…more layered when you cut into it…but same delicious taste.