Description
A soft and moist coffee cake full of blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup 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 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup chopped nuts or oats (for streusel)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently.
- Pour half of the batter into the prepared pan. In a small bowl, mix together the brown sugar, chopped nuts or oats, and cinnamon for the streusel. Sprinkle half of the streusel over the batter, then top with the remaining batter. Finish with the remaining streusel on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool for a few minutes before serving. Enjoy with your morning coffee!
Notes
Serve warm or at room temperature with coffee or tea. A light dusting of powdered sugar or a dollop of whipped cream works well. For a crumbly, cheesecake-like finish, pair it with a fruit topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry coffee cake, sour cream cake, easy dessert, breakfast cake, brunch cake