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Blueberry Sour Cream Coffee Cake

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A moist and tender blueberry sour cream coffee cake, perfect for breakfast or a delicious afternoon treat bursting with fresh blueberries and a crumbly streusel topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat the sour cream, eggs, melted butter, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. To make the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until mixture forms coarse crumbs.
  8. Sprinkle the streusel evenly over the batter.
  9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool in the pan for 15 minutes before slicing and serving.

Notes

For extra flavor, serve warm with a dollop of whipped cream or a drizzle of honey.

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