Description
Indulge in the delightful flavors of this Blueberry Sour Cream Coffee Cake that boasts a moist crumb and a sweet streusel topping. Perfect for breakfast or as a dessert, this cake is a crowd-pleaser!
Ingredients
Scale
Main Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch springform pan.
- Prepare the batter: Cream butter and sugar, add eggs, sour cream, and vanilla. Mix dry ingredients separately, then combine with wet ingredients. Fold in blueberries. Pour batter into pan.
- Make streusel topping: Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 45–50 minutes until a toothpick comes out clean. Cool before serving.
Notes
- If using frozen blueberries, coat them in flour to prevent bleeding.
- This cake can be stored at room temperature for up to 2 days or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
