Blueberry Sour Cream Coffee Cake

The Blueberry Sour Cream Coffee Cake is a delightful blend of fresh blueberries and moist, tender cake, all topped with a buttery cinnamon crumble. The sour cream adds a rich tanginess that perfectly balances the sweetness of the berries, while the crumb topping gives a satisfying crunch. Whether served for breakfast, brunch, or dessert, this cake is sure to impress.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup chopped pecans (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
6. Fold in the blueberries gently.
7. Pour the batter into the prepared pan.
8. In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans (if using). Sprinkle this mixture evenly over the cake batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: 320 kcal per serving
Servings: 8 servings