Sour Cream Blueberry Coffee Cake

This moist and tender coffee cake is loaded with juicy blueberries, enriched with sour cream for a rich texture, and topped with a buttery cinnamon-sugar crumble. Perfect for breakfast, brunch, or a sweet afternoon treat!

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Ingredients

Cake:

2 cups (250g) all-purpose flour

1 cup (200g) granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

1 cup (240g) sour cream

2 eggs

1 tsp vanilla extract

1 1/4 cups (190g) fresh or frozen blueberries (tossed in 1 tbsp flour)

Cinnamon-Sugar Topping:

1/2 cup (100g) brown sugar

1/4 cup (30g) all-purpose flour

1 tsp cinnamon

2 tbsp (30g) unsalted butter, melted

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Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round or square baking pan.

2. Make the batter: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs, sour cream, and vanilla, mixing well. Gradually fold in the dry ingredients, then gently stir in blueberries.

3. Prepare the topping: Mix brown sugar, flour, cinnamon, and melted butter until crumbly.

4. Assemble: Pour half the batter into the pan, sprinkle with half the topping, then add the remaining batter and finish with the rest of the topping.

5. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Cool for 10 minutes before slicing. Serve warm!