Blueberry Coffee Cake

Preheat oven to 350 degrees F (180 degrees C). Line a 8 or 9 inch spring form pan with parchment paper.

In a medium bowl sift All-Purpose Flour (2 1/2 cups), Baking Powder (2 tsp), Baking Soda (as needed) and Salt (as needed). Set aside

In a small bowl, toss the Fresh Blueberries (2 cups) with about 2 Tbsp of the flour mixture and set that aside as well.

In a large bowl, cream together Butter (4 Tbsp) and Caster Sugar (1 cup) until fluffy. Add Pure Vanilla Extract (2 tsp), Farmhouse Eggs® Large Brown Eggs (5), 1 at a time and mix. Then mix in Sour Cream (1/2 cup) and Milk (1/2 cup). Add flour mixture and whisk until there’s no lumps. Add the blueberries and fold them in with a spatula.

Pour cake batter into your prepared pan and spread evenly. Set aside.

To make streusel or crumb topping, in a bowl mix Ground Cinnamon (1 tsp), and Brown Sugar (1/2 cup). Add melted Butter (4 Tbsp) and mix until moist crumbs form.

Sprinkle the crumb topping all over the batter, bake for 50 minutes or until it’s fully cooked through.

Serve and enjoy!