Description
A moist and tender blueberry coffee cake with a delightful cinnamon-sugar topping that’s perfect for breakfast or a cozy snack.
Ingredients
Scale
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add sour cream and vanilla extract, mixing well.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture, stirring until just combined; avoid overmixing.
- Gently fold in blueberries without breaking them.
- Pour half the batter into the baking dish and spread evenly.
- Mix brown sugar and cinnamon; sprinkle half over batter.
- Pour remaining batter over and sprinkle remaining brown sugar mixture on top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Use fresh blueberries for best texture and flavor.
- Do not overmix batter to keep cake tender.
- Let cake cool slightly before serving for easier slicing.
- Optional: serve with a dusting of powdered sugar or glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg