Blueberry Sour Cream Coffee Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries
• Cinnamon Streusel Topping (recipe follows):
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the sour cream just until blended. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; stir into the creamed mixture just until blended.
3. Spread half of the batter into the prepared pan. Sprinkle the blueberries over the batter. Spread the remaining batter over the blueberries. Sprinkle the streusel topping over the batter.
4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes before removing to cool completely.

Interesting Facts

• Blueberries are a good source of vitamin C, dietary fiber, and manganese.
• Sour cream is made from cultured cream and is a good source of calcium and lactic acid.
• Coffee cakes are usually made with a streusel topping which is a mixture of butter, sugar, and flour.