Description
Indulge in the delightful flavors of this Blueberry Sour Cream Coffee Cake. With a moist and tender crumb, bursts of juicy blueberries, and a buttery streusel topping, this cake is perfect for breakfast or dessert.
Ingredients
Scale
Main Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Streusel Topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch round or square baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla; mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet mixture, stirring just until combined. Gently fold in blueberries.
- Prepare Streusel: Mix brown sugar, flour, and cinnamon. Cut in butter until crumbly.
- Assemble and Bake: Pour batter into pan, sprinkle streusel on top. Bake for 40–45 minutes until a toothpick comes out clean. Cool and serve.
Notes
- Enhance flavor with 1/2 teaspoon lemon zest in the batter.
- Cake freezes well; wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
