Description
A delicious and moist blueberry coffee cake made with sour cream, perfect for breakfast or a delightful snack.
Ingredients
Scale
- 1 1/2 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 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1/3 cup granulated sugar (for streusel topping)
- 1/3 cup all-purpose flour (for streusel topping)
- 1/4 cup unsalted butter, cold and cut into small pieces (for streusel topping)
- 1/2 teaspoon ground cinnamon (for streusel topping)
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a small bowl, mix together sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the sour cream and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Enjoy the cake warm or at room temperature with your favorite coffee or tea.
Notes
- For a stronger blueberry flavor, add more blueberries.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry, coffee cake, sour cream, dessert