Here’s a Blueberry Sour Cream Coffee Cake recipe—moist, buttery, and packed with juicy blueberries!
Ingredients:
For the Cake:
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
For the Streusel Topping:
• ½ cup brown sugar
• ¼ cup all-purpose flour
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted
For the Glaze (Optional):
• ½ cup powdered sugar
• 1-2 tbsp milk
• ½ tsp vanilla extract
Instructions:
1. Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or square baking dish.
2. Make the Streusel: In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
5. Add Sour Cream & Flour: Mix in the sour cream, then gradually add the dry ingredients, stirring until just combined.
6. Fold in Blueberries: Gently fold in blueberries.
7. Assemble: Pour half the batter into the prepared pan, sprinkle half the streusel, then add the remaining batter and top with the rest of the streusel.
8. Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
9. Make the Glaze (Optional): Mix powdered sugar, milk, and vanilla, then drizzle over the cooled cake.
10. Serve & Enjoy!
Would you like any variations, like adding nuts or lemon zest?