This Blueberry Sour Cream Coffee Cake is a delicious and moist treat that is perfect for breakfast or brunch. The combination of fresh blueberries and a buttery crumb topping creates a balance of sweet and tangy flavors and textures.
This recipe is easy to make and can be done in under an hour. The cake batter is made by combining flour, sugar, baking powder, baking soda, and salt. The wet ingredients are creamed together with butter and sour cream, eggs, and vanilla extract are added in and then dry ingredients are added in. Fresh blueberries are gently folded into the batter. The batter is poured into a 8×8 inch baking pan.
The topping is made by combining flour, sugar, and cinnamon and cutting in butter until it resembles coarse crumbs. The crumb topping is sprinkled over the batter before baking. Once it’s cooled, it’s ready to be served.
This recipe can be easily customized to suit your taste. For example, you can add a different type of fruit such as strawberries or raspberries or you can add nuts to the topping for added texture.
In conclusion, Blueberry Sour Cream Coffee Cake is a delicious and moist treat that is perfect for breakfast or brunch. It’s easy to make and can be customized to suit your taste. The combination of fresh blueberries and a buttery crumb topping make it a perfect dessert that is sure to be enjoyed by all.
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, at room temperature
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and grease and flour an 8×8 inch baking pan.
In a medium mixing bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt.
In a separate mixing bowl, cream together butter and sour cream.
Beat in eggs and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Gently fold in the blueberries.
Pour the batter into the prepared baking pan.
In a small mixing bowl, combine 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Sprinkle the topping evenly over the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely before serving
