Blueberry Sour Cream Coffee Cake (Print)
Tender cake with blueberries and crunchy streusel. Delicious with coffee or tea, great for breakfast or dessert.
# What You'll Need:
→ For the Cake
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 cup sour cream
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1 teaspoon vanilla extract
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1 1/2 cups fresh blueberries (or frozen, thawed and drained)
→ For the Streusel Topping
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1/3 cup granulated sugar
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1/3 cup all-purpose flour
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1/4 cup unsalted butter, cold and cut into small pieces
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1/2 teaspoon ground cinnamon
# How to Make It:
01 -
Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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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.
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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.
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Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
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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.
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Enjoy the cake warm or at room temperature with your favorite coffee or tea.
# Additional Notes:
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For an added touch of sweetness, you can drizzle a simple glaze over the cooled cake.
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If using frozen blueberries, make sure they are well-drained to avoid excess moisture in the batter.