Hey guys! Today, I’m making one of my all-time favorite treats: Blueberry Sour Cream Coffee Cake! I
It’s perfect for breakfast, dessert, or just a snack when you’re craving something sweet and tangy. Let’s dive right in!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh or frozen blueberries
- ½ cup chopped nuts (optional)
Crumb Topping:
- â…“ cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp cold butter (cubed)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- Make the crumb topping: Mix the brown sugar, flour, and cinnamon. Then, cut in the cold butter until it’s crumbly. Set it aside.
Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In another large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in vanilla extract.
Add the sour cream and dry ingredients: Mix the dry ingredients into the wet ingredients in batches, alternating with the sour cream.
Fold in the blueberries: Gently fold the blueberries into the batter. Be careful not to overmix!
Pour and top: Pour the batter into your greased pan, then sprinkle the crumb topping and nuts (if using) on top.
Pour and top: Pour the batter into your greased pan, then sprinkle the crumb topping and nuts (if using) on top.