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Blueberry Sour Cream Coffee Cake

Homemade Blueberry Sour Cream Coffee Cake fresh on white plate
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This moist and tender Blueberry Sour Cream Coffee Cake features a tangy sour cream base with bursts of fresh blueberries, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts (optional)

Instructions

  1. Preheat 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, and salt.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in blueberries gently to prevent breaking.
  8. Pour half of the batter into the pan. In a small bowl, combine brown sugar, cinnamon, and walnuts; sprinkle half of this mixture over the batter.
  9. Pour remaining batter on top and sprinkle remaining cinnamon sugar mixture evenly.
  10. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow to cool for 15 minutes before slicing and serving.

Notes

For extra flavor, serve warm with a drizzle of lemon glaze or a dusting of powdered sugar.

Find it online: https://grilldrip.com/blueberry-sour-cream-coffee-cake/