Description
A delightful and easy-to-make coffee cake with plump blueberries and a hint of cinnamon, perfect for brunch or dessert.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1 teaspoon cinnamon (for topping)
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract and sour cream until well combined.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries to maintain their shape.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- In a small bowl, mix together the cinnamon and brown sugar, then sprinkle evenly over the top of the batter.
- Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Best served warm with coffee or tea. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg