Description
A delightful treat that combines moist cake with fresh blueberries and a crunchy streusel topping, perfect for breakfast or a cozy afternoon snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup all-purpose flour (for the streusel)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Prepare the dry ingredients by mixing together 1 ½ cups of flour, baking powder, baking soda, and salt.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs one at a time and then add the vanilla extract, mixing well.
- Incorporate the sour cream until smooth.
- Combine the dry ingredients with the wet mixture gently to avoid over-mixing.
- Fold in the blueberries without breaking them up too much.
- Prepare the streusel topping by mixing brown sugar, ground cinnamon, and ¼ cup of flour in a small bowl.
- Assemble the cake by pouring the batter into the prepared pan and sprinkling the streusel over the top.
- Bake for 25-30 minutes, checking with a toothpick for doneness.
- Cool for a few minutes before serving.
Notes
Use fresh blueberries for the best flavor. You can customize the cake by adding nuts or lemon zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry coffee cake, streusel, dessert, brunch recipe, baking