Description
A moist and tender blueberry coffee cake featuring juicy blueberries and a buttery cinnamon crumb topping, perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- ½ cup all-purpose flour (crumb topping)
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Stir in sour cream until smooth.
- Gradually add dry ingredients and mix until just combined.
- Gently fold in blueberries.
- Spread batter evenly into the prepared baking pan.
- In a separate bowl, mix crumb topping ingredients (flour, brown sugar, cinnamon, melted butter) until crumbly.
- Sprinkle crumb topping evenly over batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool before slicing and serving.
Notes
- You can use fresh or frozen blueberries without thawing.
- Add lemon zest for a brighter citrus flavor.
- Chopped nuts like pecans or walnuts add extra crunch to the topping.
- Greek yogurt can replace sour cream in equal amounts.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
