Blueberry coffee cake from Bradley Ogden's Breakfast, Lunch, and Dinner: Savory American Fare for Contemporary Cooks by Bradley Ogden

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Notes about this recipe

  • kbrooks on February 14, 2025

    This yields a nice moist and yummy coffee cake.

  • babyfork on October 02, 2015

    Only had a 1/2 cup of sour cream left, so added 1/2 cup buttermilk (not lowfat) to make up the difference. Didn't have a 9" X 13" cake pan, so used a 9" round. Did not use all of the topping...maybe with the larger pan it would've been used up. Only had a 6 oz container of blackberries, so less than the 2 cups of berries called for. Despite the changes this was tasty and very moist. The blackberries were quite large and all sunk to the bottom. Blueberries would probably distribute better. Also, I would add cinnamon to the crumble topping next time.

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