Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.

2. Prepare the Streusel Topping:

   • In a small bowl, mix together the flour, brown sugar, and cinnamon.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

3. Mix the Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream the Butter and Sugar:

   • In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

5. Combine the Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.

6. Add the Blueberries:

   • Gently fold the blueberries into the batter, being careful not to overmix.

7. Assemble the Cake:

   • Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter.

8. Bake:

   • Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Optional Glaze:

   • If desired, whisk together powdered sugar and milk or lemon juice to make a glaze. Drizzle it over the cooled cake.

Conclusion:
Blueberry Sour Cream Coffee Cake is a delightful treat that brings together the tanginess of sour cream, the sweetness of blueberries, and the satisfying crunch of a cinnamon streusel topping. Whether you’re serving it at a brunch or enjoying a slice as an afternoon pick-me-up, this coffee cake is bound to impress. Would I eat it? Absolutely—a slice (or two) with a cup of coffee sounds heavenly!