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Blueberry Coffee Cake

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This moist and tender Blueberry Coffee Cake blends fresh blueberries with a cinnamon streusel topping, perfect for breakfast or a delightful dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 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 walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Mix in sour cream alternately with the flour mixture, beginning and ending with the flour mixture. Gently fold in the fresh blueberries.
  6. Pour half of the batter into the prepared pan.
  7. In a small bowl, combine brown sugar, cinnamon, and chopped walnuts to make the streusel topping.
  8. Sprinkle half of the streusel mixture over the batter in the pan.
  9. Pour the remaining batter over the streusel and top with the remaining streusel mixture.
  10. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool for 15 minutes before slicing and serving.

Notes

For an extra burst of flavor, serve warm with a dollop of whipped cream or a drizzle of honey.

Find it online: https://auntyspices.com/blueberry-coffee-cake-delicious-recipe/