Delicious and Moist Sour Cream Blueberry Coffee Cake Recipe

Indulge in a decadent and moist sour cream blueberry coffee cake that is perfect for breakfast or as a dessert. This recipe combines the richness of sour cream with the sweetness of blueberries, creating a delightful treat for any occasion. With a preparation time of just 30 minutes, this coffee cake is quick and easy to make, making it an ideal choice for busy mornings or last-minute get-togethers. The aroma of this coffee cake baking in the oven will fill your kitchen with a tantalizing aroma, and the taste will leave you craving for more. Pair it with a cup of coffee or tea, and enjoy the perfect blend of flavors.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 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
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together softened butter and 1 cup of granulated sugar until light and fluffy.
4. Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
6. In a small bowl, toss the blueberries with 1/4 cup of flour until coated. Gently fold the coated blueberries into the batter.
7. In another small bowl, combine 1/4 cup granulated sugar, ground cinnamon, and cold butter. Use a fork or pastry cutter to cut the butter into the sugar and cinnamon until crumbly.
8. Pour half of the batter into the prepared baking pan. Sprinkle half of the cinnamon streusel mixture over the batter. Repeat with the remaining batter and streusel.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve the sour cream blueberry coffee cake as a delightful breakfast treat or a scrumptious dessert.

Interesting Facts