Cinnamon Blueberry Coffee Cake
A rich, moist coffee cake loaded with blueberries and a swirl of cinnamon perfection.
Ingredients
Cake Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
Cinnamon Swirl:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well.
- Stir in sour cream and vanilla.
- Gradually mix in the dry ingredients until smooth.
- Gently fold in the blueberries.
- Pour half the batter into the cake pan.
- Mix brown sugar, cinnamon, and melted butter for the swirl.
- Spoon half the cinnamon mixture over the batter and swirl it in.
- Add the remaining batter, then top with the rest of the swirl.
- Bake for 40 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 6%
- Vitamin A: 10%
- Vitamin C: 5%
- Potassium: 4%
Additional Notes/Tips
- Toss blueberries in a bit of flour to prevent sinking.
- For extra crunch, add chopped pecans to the cinnamon swirl.
- A drizzle of glaze? Yes, please! Mix powdered sugar and milk for a quick topping.