April 19, 2017
Desserts, Cakes, 13x9 Sheet,
Nuts/Seeds, Pecan, Fruit, Blueberry, North American, Kid Pleaser, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"This is out of my Gourmet's Weekend cookbook."
Preheat oven to 350°F. Butter and flour a 13 X 9-inch baking pan, knocking out excess.
In a bowl stir together flour, baking powder, baking soda, and salt. In a large bowl cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add sour cream alternately in batches with flour mixture, stirring until just combined. Fold in zest and blueberries and spread in prepared baking pan.
In a small bowl stir together sugar, flour, and pecans and blend in butter until mixture resembles coarse meal.
Sprinkle topping evenly over batter and bake in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool cake in pan on a rack 10 minutes.
Serve cake cut into squares.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
This is a great coffee cake. Loved the crumb topping and it all goes so well with a cup of coffee. We'll be eating on this all week if it lasts that long. Great recipe.
Very good -- we did skip the pecans though but otherwise made as directed. We disuse light sour cream but don't think that made any difference in the recipe. Thanks for sharing!