Blueberry Coffee Cake Cups w Crunchy Walnut Topping

I really love breakfast foods. And I adore coffee cake. But the stuff that’s usually sold at Starbucks and coffee shops just doesn’t do it for me. Too sweet…too much like…cake?

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.

Enjoy!

Blueberry Coffee Cake Cups w Crunch Walnut Topping

Williams-Sonoma Desserts

Crunch Walnut Topping

½ c walnuts

1/4c packed brown sugar

2tbsp all-purpose flour

1tsp ground cinnamon

2tbsp butter, melted

Cake

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.

2 thoughts on “Blueberry Coffee Cake Cups w Crunchy Walnut Topping

  1. Yep, I am on board with this one. Love me some blueberries in breakfast foods. The DC markets were just bursting with blueberries this weekend – it’s no wonder they’re all over the web. Me, I bought blackberries instead – such a fickle creature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s