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Blueberry Sour Cream Coffee Cake

Freshly baked Blueberry Sour Cream Coffee Cake close-up
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This Blueberry Sour Cream Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a cinnamon streusel, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture; mix until just combined.
  6. Gently fold in fresh blueberries.
  7. Pour batter into prepared pan and smooth the top.
  8. To make the streusel topping: In a small bowl, combine brown sugar and cinnamon. Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs.
  9. Sprinkle streusel evenly over the cake batter.
  10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow cake to cool in pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For a nutty twist, sprinkle chopped walnuts or pecans over the streusel topping before baking.

Find it online: https://foodnarrative.com/blueberry-sour-cream-coffee-cake/