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A moist and tender coffee cake made with sour cream, juicy blueberries, and a buttery cinnamon streusel topping.
Print Recipe
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries
  • 1/2 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cubed

Equipment

  • mixing bowls
  • hand mixer
  • Baking Pan

Method
 

  1. Preheat oven to 350°F and grease an 8×8 or 9×9 baking pan.
  2. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  3. Mix dry ingredients. Add alternately with sour cream to the batter.
  4. Fold in blueberries gently.
  5. Spread batter into pan. Mix streusel ingredients and sprinkle on top.
  6. Bake until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 320kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 8IUVitamin C: 6mgCalcium: 6mgIron: 10mg

Notes

Do not overmix the batter to keep the cake tender.

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