Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries

For the Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• ½ tsp ground cinnamon
• 2 tbsp unsalted butter, softened

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. Prepare the Streusel Topping:
   • In a small bowl, mix together the flour, brown sugar, and cinnamon.
   • Add the softened butter and mix with your fingers or a fork until the mixture forms crumbs. Set aside.
3. Make the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition.
   • Stir in the vanilla extract and sour cream until smooth.
   • Gradually add the dry ingredients, mixing until just combined. Be careful not to overmix.
   • Gently fold in the blueberries.
4. Assemble the Cake:
   • Pour the batter into the prepared cake pan.
   • Evenly sprinkle the streusel topping over the top of the batter.
5. Bake:
   • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Serve & Enjoy!
   • Serve warm or at room temperature with a cup of coffee or tea.