Sour Cream Blueberry Coffee Cake 🍰🫐
This moist, flavorful coffee cake combines the richness of sour cream with sweet blueberries and a crunchy cinnamon topping. Perfect for breakfast, brunch, or a delicious snack!
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
For the Topping:
1/2 teaspoon cinnamon
1/4 cup brown sugar
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or a 9×9-inch square baking pan.
Make the Cake Batter:
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Blueberries:
Gently fold the blueberries into the batter, being careful not to crush them.
Prepare the Topping:
In a small bowl, mix together the cinnamon and brown sugar.
Sprinkle the topping mixture evenly over the cake batter.
Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack before serving.
Pro Tip:
For an extra touch, serve with a dollop of whipped cream or a drizzle of vanilla glaze! 🍽️