Introduction
Welcome to a delightful journey into the world of Blueberry Sour Cream Coffee Cake. Imagine the aroma of freshly baked cake mingling with the sweet and tangy flavors of blueberries. This recipe is not just a simple cake; it’s a culinary masterpiece that combines the richness of sour cream with the burst of freshness from blueberries. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to elevate your baking skills and bring joy to your taste buds.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup fresh blueberries
1/2 cup brown sugar
1 teaspoon cinnamon
Directions
Preheat the oven to 350°F (175°C) and grease a 9×9 inch 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 stir in vanilla extract.
Gradually mix in the flour mixture, alternating with sour cream until well combined.
Gently fold in blueberries, being careful not to overmix.
In a small bowl, combine brown sugar and cinnamon for the crumb topping.
Spread half of the batter into the pan, sprinkle half of the crumb mixture over it, then repeat with the remaining batter and crumb mixture.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let it cool before serving.
Nutrition Facts
Calories:
320
Fat:
14
Carbohydrates:
45
Protein:
4
Sodium:
280
Fiber:
2
Sugar:
25
