Description
A warm and comforting coffee cake bursting with juicy blueberries and complemented by a rich sour cream batter, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the creamed mixture alternately with the sour cream, mixing just until combined.
- Gently fold in the blueberries.
- Pour half of the batter into the prepared pan. Sprinkle with half of the brown sugar and cinnamon mixture.
- Add the remaining batter on top and then sprinkle with the remaining brown sugar and cinnamon.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Use fresh blueberries for juicier results and avoid overmixing the batter to keep the cake tender.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg