Blueberry Sour Cream Coffee Cake
This blueberry coffee cake is soft, buttery, and filled with juicy berries, finished with a simple crumb topping.
Servings: 12
Calories: 364kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 350°F and grease a 9x9-inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon.
- Pour in the melted butter and stir until crumbly.
- Sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Nutrition
Calories: 364kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 163mg | Potassium: 127mg | Fiber: 1g | Sugar: 30g | Vitamin A: 527IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg