Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake Recipe

This Sour Cream Blueberry Coffee Cake is soft, moist, and bursting with juicy blueberries. Topped with a delicious cinnamon streusel, it’s the perfect treat for breakfast, brunch, or a sweet afternoon snack. The addition of sour cream makes the cake incredibly tender and rich.

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

• 1 1/2 cups fresh blueberries (or frozen, but thaw and drain them)

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/3 cup granulated sugar

• 1/3 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.

2. Make the cake batter:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

   • In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 3 minutes).

   • Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

   • Gradually add the dry ingredients to the butter mixture in alternating batches with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.

   • Gently fold in the blueberries, making sure not to break them up too much.

3. Prepare the streusel topping:

   • In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.

   • Stir in the melted butter and mix until the streusel resembles coarse crumbs.

4. Assemble the cake:

   • Pour the cake batter into the prepared pan and smooth the top with a spatula.

   • Sprinkle the streusel topping evenly over the batter.

5. Bake:

   • Bake the coffee cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.

   • If the streusel is browning too quickly, you can loosely cover the top of the cake with aluminum foil for the last 10-15 minutes of baking.

6. Cool and serve:

   • Let the cake cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

   • Once cooled, slice and enjoy!

Tips:

• Frozen Blueberries: If using frozen blueberries, do not thaw them before adding them to the batter, as they may release excess liquid. Coat them lightly in flour to prevent them from sinking to the bottom of the cake.

• For extra flavor: Add a teaspoon of lemon zest to the batter for a lovely citrusy note.

• Make Ahead: This coffee cake can be made a day ahead and stored at room temperature, covered, for up to 2 days.

Enjoy your delicious Sour Cream Blueberry Coffee Cake with a cup of coffee or tea for the ultimate treat!