sour cream blueberry coffee cake

Sour cream blueberry coffee cake is a delicious and moist cake that combines the tangy flavor of sour cream with the sweetness of blueberries. It’s a perfect treat for breakfast, brunch, or dessert. Here’s a recipe for making sour cream blueberry coffee cake:

Ingredients:

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Streusel Topping:

• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or a similar-sized round pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, which should take about 2-3 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix. If you’re using frozen blueberries, you might notice that the batter turns slightly blue; this is normal.
7. Pour the batter into the prepared baking pan, spreading it out evenly.
8. In a small bowl, combine the streusel topping ingredients: sugar, flour, cold cubed butter, and ground cinnamon. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
9. Sprinkle the streusel topping evenly over the cake batter in the pan.
10. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Allow the coffee cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
12. Once the cake has cooled, you can dust it with powdered sugar for extra sweetness if desired.

Slice and serve your sour cream blueberry coffee cake as a delightful breakfast or dessert treat. Enjoy!