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Blueberry Sour Cream Coffee Cake

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This blueberry sour cream coffee cake is soft, moist, and filled with juicy berries, topped with a buttery cinnamon crumble for a perfect sweet treat.

Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Sour cream
  • Fresh or frozen blueberries
  • Brown sugar
  • All-purpose flour (for crumb topping)
  • Ground cinnamon
  • Unsalted butter (melted)

Instructions

  1. Preheat oven to 175°C (350°F) and grease a baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream.
  4. Gradually add dry ingredients to the wet mixture and mix until just combined.
  5. Gently fold in the blueberries.
  6. Pour batter into the prepared pan and spread evenly.
  7. In a separate bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly.
  8. Sprinkle the crumb topping evenly over the batter.
  9. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool before slicing and serving.

Notes

  • Toss blueberries in a little flour to prevent sinking.
  • Use frozen blueberries without thawing to avoid excess moisture.
  • Do not overmix the batter to keep the cake tender.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Can be frozen for up to 2 months when wrapped היטightly.
  • Add lemon zest for a fresh citrus flavor.

Nutrition

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