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Blueberry Sour Cream Coffee Cake

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Blueberry Sour Cream Coffee Cake is a moist, tender cake filled with juicy blueberries and a hint of cinnamon, perfect for breakfast or brunch.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9×9-inch baking pan.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with dry ingredients.
  6. Gently fold in the blueberries.
  7. In a small bowl, mix the brown sugar and cinnamon together for the topping.
  8. Spread half of the batter into the prepared pan, sprinkle half of the cinnamon-sugar mixture over it, then repeat with remaining batter and topping.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw to prevent the batter from becoming too wet.
  • Dust the blueberries with a little flour before folding them into the batter to prevent them from sinking.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

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