Recipe Archives->Cakes->Cardamom Coffee 03

Blueberry-Cardamom Coffeecake
Serves 10 - 12

12 tablespoons (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 cups blueberries (if frozen, don't thaw)
1 cup sour cream

3/4 cup light or dark brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon fresh ground nutmeg

Preheat the oven to 350 F. Butter and flour 13 x 9 inch cake pan.
In a large mixing bowl, cream butter and granulated sugar with a
mixer until batter is fluffy. Add the eggs, one at a time, and beat
until they are incorporated into the mixture.  In one medium mixing
bowl, combine flour, baking powder, baking soda, cardamom, and salt.
Mix well.  In another medium mixing bowl, toss the blueberries in
1/2-cup of the above flour mixture.  Now add remaining flour mixture
to butter mixture, in 3-batches.  Alternate each flour batch with
1/3-cup of sour cream. Mix well until flour and sour cream are
incorporated, well, into the butter mixture. Now fold in blueberries.
Spread batter evenly in the 13 x 9 cake pan.  In another small
mixing bowl, combine brown sugar, chopped nuts and nutmeg.  Mix
well. Sprinkle the streusel topping over the batter in cake pan.
Bake about 35 - 40 minutes, or until a cake tester, inserted in
center of cake comes out clean.  Serve warm.

Notes: Fresh pitted cherries or raspberries can be used instead of
blueberries.

Printable version: cardamom-coffee03.txt.