Description

This Blueberry Coffee Cake features high moisture content and a balanced flavor profile, combining the tartness of fresh blueberries with cinnamon and sugar for a delicious breakfast treat.

Ingredients

Scale

2 cups All-Purpose Flour
1 tsp Baking Powder
0.5 tsp Baking Soda
1 cup Granulated Sugar
1/2 cup Unsalted Butter (Softened)
1 cup Full-fat Sour Cream
2 Large Eggs
1.5 cups Fresh Blueberries
1/2 cup Brown Sugar
1 tbsp Cinnamo

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch baking pa
Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes
Add the eggs one at a time, beating well after each addition, then stir in the sour cream and vanilla extract until smooth
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then fold into the wet ingredients until just combined
Gently fold in the fresh blueberries. If using frozen, toss them in a tablespoon of flour first
Prepare the streusel topping by mixing brown sugar, cinnamon, and cold butter until sandy in texture
Pour the batter into the prepared pan and sprinkle the streusel evenly over the top
Bake for 45 to 55 minutes, or until a toothpick comes out clean from the center

Notes

Store leftovers wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For freezing, wrap slices individually; they will last up to 3 months.

Prep Time: 20 mins
Cook Time: 45-55 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg