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Blueberry Coffee Cake

Freshly baked blueberry coffee cake on a white plate
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This moist and tender Blueberry Coffee Cake combines fresh blueberries with a buttery crumb topping, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar (for crumb topping)
  • 1/3 cup all-purpose flour (for crumb topping)
  • 1/4 cup unsalted butter, cold and cubed (for crumb topping)
  • 1 tsp ground cinnamon (for crumb topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
  6. Gently fold in the fresh blueberries.
  7. Pour the batter into the prepared pan and spread evenly.
  8. In a small bowl, combine brown sugar, flour, cinnamon, and cold cubed butter. Use a pastry cutter or fingers to mix until crumbly.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  11. Let cool in the pan for 15 minutes before slicing and serving.

Notes

For extra flavor, add a lemon zest to the batter or drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake.

Find it online: https://foodsforyoursoul.com/blueberry-coffee-cake/