Wild Blueberry Coffee Cake

I find the summer season so inspirational when it comes to cooking.  Instead of looking for a recipe and going to the market to pick up the ingredients, I go to local farm markets to find what’s available then prepare my dishes around that.  

These wild blueberries are from the local market as blueberry season is in full force.  I have more jam then I know what to do with and wanted to find some way to make these little morsels shine.  So here the sweet, local blueberries are the stars in this moist, layered coffee cake.  For breakfast, snack, lunch or dessert, this cake will wow you.  Enjoy! 

For the cake

3/4 cup butter

1 cup granulated sugar

2 eggs

1 cup sour cream

1 tsp vanilla

zest from 1 lemon

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

For filling and topping 

1/4 cup brown sugar  

1 tsp cinnamon  

1/2 cup fresh blueberries

powdered sugar

Preheat oven to 350F.

In a small bowl, mix together brown sugar and cinnamon.  Set aside. 

In a large bowl, beat butter and white sugar until light.  Add eggs one at a time, beating until smooth.  Add sour cream, vanilla and lemon zest.   

In a medium bowl combine flour, baking soda, baking powder and salt.  stir into sugar and butter mixture until smooth.  

Spray and flour a springform pan.  Add 1/2 of the batter to the pan and spread evenly.  Sprinkle with 1/2 brown sugar mixture and 1/2 of the blueberries evenly on top.  Top with remaining batter, then brown sugar and finally the blueberries.  

Bake for 60 minutes or until cake tester comes out clean.  Cool in pan for 20 minutes then remove cake from pan and transfer to cooling rack.  

Once cooled to room temp, add icing sugar to a mesh tea strainer and sprinkle over top of cake.