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Blueberry Sour Cream Coffee Cake

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A moist and tender blueberry sour cream coffee cake bursting with fresh berries and a delightful crumbly topping, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in fresh blueberries, reserving a few for topping if desired.
  7. Pour half the batter into the prepared pan. Sprinkle half of the brown sugar and walnuts over the batter.
  8. Top with the remaining batter, then sprinkle remaining brown sugar, walnuts, and reserved blueberries on top.
  9. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow to cool in pan for 15 minutes before slicing and serving.

Notes

For an extra special touch, serve warm with a dollop of whipped cream or a drizzle of honey.

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