Blueberry Sour Cream Coffee Cake
A soft, moist coffee cake packed with fresh blueberries and topped with a crunchy, buttery crumb topping.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 large egg
- ½ cup butter softened
- 1 cup fresh blueberries
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup butter cold and cubed
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together sour cream, egg, butter, and vanilla.
- Combine the wet and dry ingredients until smooth.
- Gently fold in fresh blueberries.
- Pour the batter into the prepared pan.
- In a small bowl, mix flour, brown sugar, cinnamon, and cold butter for the topping.
- Sprinkle the crumb mixture evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Calcium: 4%
- Iron: 6%
- Vitamin D: 2%
- Magnesium: 3%
Additional Notes/Tips
- Add lemon zest to the batter for a citrus twist.
- If you like extra crunch, toss the blueberries in flour before adding them to the batter.
- Best served warm with a hot cup of coffee or tea.