Sour Cream Blueberry Coffee Cake
A delightful treat that perfectly bridges the gap between a sweet breakfast and a comforting dessert, featuring moist cake with juicy blueberries and a hint of cinnamon.
Ingredients
Main Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries can substitute with frozen blueberries
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries.
Assembly
- Pour half of the batter into the prepared cake pan.
- In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter in the pan.
- Add the remaining batter on top, and sprinkle with the rest of the cinnamon sugar mixture.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing it from the pan. Serve warm.
Notes
For extra flavor, consider adding lemon zest or nuts such as walnuts or pecans. Drizzle a simple icing over the cooled cake for added sweetness.