Description
A moist and tender coffee cake bursting with blueberries and swirled with a tangy sour cream mixture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold, cut into pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, and sour cream until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour half of the batter into the prepared cake pan.
- Dollop half of the remaining batter over the first layer.
- In a small bowl, combine the streusel topping ingredients. Cut in the cold butter until the mixture forms coarse crumbs.
- Sprinkle half of the streusel topping over the batter.
- Repeat the layers with the remaining batter and streusel topping.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an even more intense blueberry flavor, you can toss the blueberries with a tablespoon of flour before adding them to the batter.
- Ensure your butter is at the correct temperature for both the cake batter and the streusel topping.
- You can substitute frozen blueberries for fresh, but do not thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Sour Cream Blueberry Coffee Cake, blueberry cake, coffee cake recipe, sour cream cake, simple cake, breakfast cake, dessert cake