Blueberry-Sour Cream Coffee Cake

Cooking Instructions

Sift flour, baking powder and salt together into mixing bowl. Cream butter and sugar until light, beat in egg and egg white, then vanilla. Add flour mixture, a few spoonfuls at a time, alternately with sour cream, beginning and ending with flour and beating after each addition only enough to incorporate. Stir in blueberries and spread batter evenly in 8" x 8" x 2" glass ovenware dish.

Combine topping ingredients and sprinkle evenly over batter. Wrap corners of dish smoothly with 2" foil strips, then center dish on oven shelf or elevate on upside-down shallow bowl. Microwave, uncovered, on medium (50% power) 8 minutes, rotating dish 180 at halftime. Remove foil and microwave on medium-high (70% power) 3-1/2 - 5-1/4 minutes, again rotating 180 at halftime. Test for doneness after 3-1/2 minutes by inserting toothpick in center of cake; it should come out clean. Cake should be springy to the touch; it may have a few moist spots on surface, but these will dry as cake cools. Let stand 30 minutes before cutting into squares.

Wine Pairing(s)

Trentadue Chocolate Amore

Black Tower Rivaner 'Jubilee Vintage'

Prairie State Kishwaukee Blue

Ehlers Caberenet Sauvignon

Paul And Hugo De Villiers 'Hugo's Hill' Cape Vintage

Chateau Manos Cadillac

Verdi Bosca Spumante

Nachtgold Eiswein

Kinneret Ohra Sweet Red

Face Cachee De La Pomme Neige