Description
A moist and tender blueberry coffee cake filled with juicy berries and finished with a buttery cinnamon crumb topping. Perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup all-purpose flour (for crumb topping)
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, combine the crumb topping flour, brown sugar, cinnamon, and melted butter until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- If using frozen blueberries, do not thaw them before folding into the batter to prevent excess moisture.
- Add a tablespoon of lemon zest to the batter for a bright citrus flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake pairs well with coffee, tea, or a light dusting of powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 60 mg
