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Blueberry Sour Cream Coffee Cake

Freshly prepared Blueberry Sour Cream Coffee Cake on white plate
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This Blueberry Sour Cream Coffee Cake is a moist, tender treat bursting with fresh blueberries and a tangy sour cream flavor, perfect for breakfast or an afternoon snack.

Ingredients

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

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 2 cups flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in sour cream and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the fresh blueberries.
  7. Pour half of the batter into the prepared pan.
  8. In a small bowl, combine brown sugar, cinnamon, and 2 tablespoons flour for the crumb topping.
  9. Sprinkle half of the crumb topping over the batter in the pan.
  10. Spread the remaining batter evenly over the crumb layer, then top with the remaining crumb topping.
  11. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  12. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, drizzle a lemon glaze over the cooled cake or serve warm with a scoop of vanilla ice cream.

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