Description
One bite of this blueberry coffee cake and you’ll want it on every weekend breakfast table. Soft, buttery, and perfectly cozy, it’s a recipe everyone will ask you to make again.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Whisk together the flour, baking powder, baking soda, and salt.
- Beat the butter and sugar until light and fluffy.
- Mix in the eggs one at a time, then add the vanilla.
- Stir in the sour cream until smooth.
- Gradually add the dry ingredients and mix just until combined.
- Toss the blueberries with one tablespoon of flour and gently fold them into the batter.
- Combine the brown sugar, flour, cinnamon, and cold butter until crumbly.
- Spread the batter evenly into the prepared pan.
- Sprinkle the streusel evenly over the batter.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 20 minutes before slicing and serving.