Indulge in the fluffy and moist goodness of Blueberry Sour Cream Coffee Cake, a delightful breakfast or dessert option that blends the sweetness of ripe blueberries with the tangy richness of sour cream. Perfectly balanced with a hint of cinnamon and a buttery crumble topping, this cake is sure to please all taste buds. Whether served with your morning coffee or as a midday snack, this easy-to-make cake will quickly become a favorite in your kitchen.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- 1 teaspoon cinnamon
- 2 tablespoons butter, cold and cubed
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture into the wet ingredients, alternating with the sour cream. Start and finish with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared cake pan, spreading it out evenly with a spatula.
- In a small bowl, prepare the crumb topping by combining the brown sugar, ¼ cup flour, rolled oats, cinnamon, and cold cubed butter. Using your fingers or a pastry cutter, mix until the butter forms pea-sized clumps and the mixture becomes crumbly.
- Sprinkle the crumb topping evenly over the batter in the cake pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy with a cup of your favorite coffee or tea for the perfect treat!