Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake! Bursting with juicy blueberries and topped with a crumbly streusel, this moist and tender cake is perfect for breakfast, brunch, or anytime you crave a sweet treat with your coffee. The addition of sour cream gives it a rich and tangy flavor, making it an irresistible indulgence that’s sure to please everyone at the table.

Now, let’s gather our kitchen equipment and ingredients to whip up this scrumptious coffee cake:

Kitchen Equipment Needed:

1. Mixing bowls
2. Hand or stand mixer
3. 9×13 inch baking pan
4. Parchment paper or cooking spray
5. Rubber spatula
6. Fork or pastry cutter
7. Cooling rack

Ingredients: For the Cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups fresh or frozen blueberries

For the Streusel Topping:

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

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by 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 wet ingredients, alternating with the sour cream, and mixing until just combined. Be careful not to overmix.
6. Gently fold in the blueberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, spreading it out evenly with a rubber spatula.
8. In a small bowl, combine the flour, sugar, cold cubed butter, and ground cinnamon for the streusel topping. Use a fork or pastry cutter to cut the butter into the dry ingredients until crumbly.
9. Sprinkle the streusel topping evenly over the cake batter in the pan.
10. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the coffee cake from the oven and allow it to cool in the pan on a wire rack for at least 15 minutes before serving.
12. Slice and serve this delicious Blueberry Sour Cream Coffee Cake warm or at room temperature, and enjoy with your favorite cup of coffee or tea!