Description
A moist and tender blueberry sour cream coffee cake with a cinnamon streusel swirl, perfect for breakfast, brunch, or dessert.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour (for streusel)
- 2 tbsp butter, melted (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and sour cream.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- In a small bowl, mix brown sugar, cinnamon, 2 tbsp flour, and melted butter to make the streusel.
- Spread half the batter into the prepared pan, sprinkle half the streusel over it, then repeat with remaining batter and streusel.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen blueberries without thawing to avoid discoloring the batter.
- For extra crunch, add chopped nuts to the streusel.
- Delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg