Lemon-Blueberry Sour Cream Coffee Cake

Name: Lemon-Blueberry Sour Cream Coffee Cake
Yield: Serves 12 to 16
Ingredients: 1 cup, frozen blueberries; 1 teaspoon, grated lemon zest; 3/4 cup, unbleached all-purpose flour (3 3/4 ounces/106 grams); 3/4 cup, granulated sugar (5 1/4 ounces/149 grams); 1/2 cup, packed dark brown sugar (3 1/2 ounces/99 grams); 2 tablespoons, ground cinnamon; 2 tablespoons, unsalted butter, cold, cut into 2 pieces; 1 cup, pecans, chopped; 12 tablespoons, unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes; 2 tablespoons, butter, softened for greasing pan; 4 , large eggs; 1 1/2 cups, sour cream; 1 tablespoon, vanilla extract; 2 1/4 cups, unbleached all-purpose flour (11 1/2 ounces/326 grams); 1 1/4 cups, granulated sugar (8 3/4 ounces/248 grams); 1 tablespoon, baking powder; 3/4 teaspoon, baking soda; 3/4 teaspoon, table salt

Desserts or Baked Goods
Fruit
Cakes

Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV

Forget about ersatz convenience-store cake. We set out to explore the secrets of the real thing: a dense, tender cake with rich streusel topping.

SERVES 12 to 16

TIME 1½ hours, plus 2½ hours cooling

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