blueberry coffee cake...

with crunchy walnut topping!

this was such a hit at work that i'm making it for mother's day. i also intend to make it during the summer when i can get the tiny maine blueberries to bake with. this recipe comes from the williams-sonoma "desserts - new healthy kitchen" cookbook. thanks to aunt deena again!

Crunchy Walnut Topping
1/2 cup walnut or pecan pieces
1/4 cup packed brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
2 tbsp butter, melted

Cake
1/2 cup butter, softened
2/3 cup granulated sugar
1 egg at room temperature
1 tsp vanilla extract
1/2 cup low-fat sour cream
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 cup fresh or frozen blueberries

preheat oven to 350F. line bottom of a 9-inch springform pan with parchment paper

for topping: put walnut pieces in a bowl and sprinkle with brown sugar, flour and cinnamon. toss with a fork to combine. drizzle with melted butter and toss again. set aside.

for cake: cream softened butter and granulated sugar together in a bowl until fluffy. beat in egg and vanilla. add sour cream and beat until combined. sift flour, baking powder, and baking soda together. add to butter mixture and stir until just combined. pour batter into prepared pan and smooth top. sprinkle evenly with berries, then with topping.

bake until cake is risen, golden in color and no long jiggles when pan is skaen, and a wooden skewer inserted in center comes out clean, 55-60 minutes. remove from oven and let cake stand in pan on a wire rack for 15 minutes before unlatching sides and transferring cake to a plate. let cool completely, about 2 hours, before slicing.