Description
A delightful blueberry coffee cake perfect for breakfast or as a snack, featuring a tender crumb and crunchy topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch square baking pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the vanilla extract.
- Combine the dry mixture and sour cream with the butter mixture, alternating between them.
- Fold in the fresh blueberries gently.
- Combine the crumb topping ingredients in a small bowl and cut in the butter until it resembles coarse crumbs.
- Pour the batter into the prepared pan and top with the crumb mixture.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
Notes
Best served warm or at room temperature. Can be enjoyed plain or with powdered sugar or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry coffee cake, breakfast cake, baked cake, dessert recipe, easy recipe