BLUEBERRY COFFEE CAKE
WITH CRUNCHY WALNUT TOPPING

FOR THE WALNUT TOPPING:
1/2 cup walnut or pecan pieces
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
FOR THE CAKE:
1/2 cup butter, softened
2/3 cups granulated sugar
1 egg (room temperature)
1 teaspoon vanilla extract
1/2 cup low fat sour cream
1 3/4 teaspoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1 cup fresh or frozen blueberries or raspberries

Preheat oven to 350 degrees F. Line bottom of 9-inch spring form pan with parchment paper.

TO MAKE THE TOPPING:
Put walnut pieces in bowl and sprinkle with brown sugar, flour and cinnamon. Toss with fork to combine. Drizzle with melted butter and toss. Set aside

TO MAKE THE CAKE:
Cream softened butter and granulated sugar together in bowl until fluffy. Beat egg and vanilla. Add sour cream and beat until combined; set aside.

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 and golden in color, about 55-60 minutes. Remove from oven and place cake (in pan) on wire rack for 15 minutes to cool until unlatching sides and transferring cake to plate. Let cool completely, about 2 hours, before slicing.

Source: Desserts by Williams-Sonoma