Description
A moist and flavorful coffee cake with blueberries and a rich sour cream batter.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together butter and sugar.
- Add sour cream, eggs, and vanilla, mixing well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in blueberries gently.
- Pour half of the batter into the prepared pan.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle half over the batter.
- Spread remaining batter over the cinnamon mixture and top with the rest of the sugar mixture.
- Bake for 45-50 minutes or until a toothpick comes out clean.
Notes
- Let the cake cool before slicing.
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry sour cream coffee cake