Blueberry Sour Cream Coffee Cake
This Blueberry Sour Cream Coffee Cake is a delightful treat! Moist, buttery, and bursting with juicy blueberries, it's perfect for any coffee lover.
Servings: 12 servings
Ingredients
- 1 cup Butter softened
- 2 cups White Sugar
- 2 large Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 ½ cups Blueberries fresh or frozen
- ½ cup Brown Sugar for streusel topping
- 1 teaspoon Ground Cinnamon
- ½ cup Chopped Pecans
- 1 amount Confectioners' Sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan with butter or line it with parchment paper.
- Cream together the butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blueberries.
- In a small bowl, combine brown sugar, cinnamon, and chopped pecans for the streusel topping.
- Spread half of the cake batter into the prepared pan, sprinkle half of the streusel topping, then add the remaining batter and the rest of the streusel.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes before transferring to a cooling rack. Dust with confectioners' sugar before serving.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- 9x13 inch Baking Pan
- Rubber spatula
- Cooling rack
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze slices in an airtight container for up to 3 months.
- Reheat slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 10 minutes.