Blueberry Coffee Cake
A moist and tender breakfast cake made with sour cream and fresh blueberries, topped with a crunchy cinnamon streusel.
Pin Share Print Servings: 9 square
Calories: 380kcal
Cost: $10
Equipment
- 1 Square Baking Pan (8x8 or 9x9 inch)
- 1 Electric mixer (Hand or stand)
- 2 Mixing bowls (Medium and large)
Ingredients
- 2 cups all-purpose flour - Plus 1 tablespoon for berries
- 2 teaspoon baking powder - Leavening
- ½ teaspoon salt - Balance
- ½ cup butter - Softened, for cake
- ¾ cup granulated sugar - For cake
- 2 large eggs - Room temperature
- ½ cup sour cream - Full fat
- 1 teaspoon vanilla extract - Flavor
- 2 cups fresh blueberries - Rinsed and dried
- ½ cup all-purpose flour - For streusel
- ⅓ cup brown sugar - Packed, for streusel
- ⅓ cup granulated sugar - For streusel
- 1 teaspoon cinnamon - Ground
- 4 tablespoon butter - Cold, cubed for streusel
Instructions
- Mix flour, sugars, and cinnamon; cut in cold butter until crumbly. Refrigerate.
- Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy.
- Add eggs, vanilla, and sour cream to butter mixture. Fold in dry ingredients.
- Toss blueberries with 1 tablespoon flour and fold into batter. Spread in greased 9x9 pan.
- Top with streusel. Bake at 350°F for 40-50 minutes. Cool before slicing.
Notes
Toss blueberries in a little flour before adding to the batter to prevent them from sinking. Use full-fat sour cream for the best texture.
Nutrition
Serving: 120g | Calories: 380kcal (19%) | Carbohydrates: 52g (17%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg (25%) | Sodium: 210mg (9%) | Potassium: 120mg (3%) | Fiber: 2g (8%) | Sugar: 32g (36%) | Vitamin A: 500IU (10%) | Vitamin C: 3mg (4%) | Calcium: 60mg (6%) | Iron: 1mg (6%)