Here’s a delicious recipe for Blueberry Sour Cream Coffee Cake:
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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 or frozen blueberries (if using frozen, do not thaw)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a regular 9-inch round baking pan.
- Prepare the Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.
- Gently fold in the blueberries.
- Assemble the Cake:
- Pour half of the batter into the prepared pan, spreading it evenly.
- Sprinkle half of the streusel topping over the batter.
- Add the remaining batter and spread it evenly, then sprinkle the remaining streusel on top.
- Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover the cake with foil for the last 10-15 minutes.
- Make the Glaze (optional): In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your soft, blueberry-packed coffee cake with a perfect crumbly streusel topping!
