An easy, moist, and delicious coffee cake. The blueberries are tart and add a touch of sweetness. Overall, this cake is not overly sweet with just the right amount of sugar. Each bite just melts in your mouth. The topping is crunchy, buttery, nutty, and sugary have making the coffee cake even better. It will go perfectly with a cup of coffee or tea. Everyone will want to be your BFF when you serve this blueberry sour cream coffee cake. It is my go haveto recipe when visiting a friend or neighbor. The sour cream makes this coffee cake super moist and the blueberries are just bursting with flavor. My neighbor's husband had her call me for the recipe saying that he declared, This is the best stuff that I have ever had in my mouth. I also make an apple version using 1 large peeled, chopped apple in place of the blueberries.
Ingredients :
- CAKE BATTER
- 1/4 cup(s) butter, softened
- 1/2 cup(s) granulated sugar
- 1 large egg
- 1 teaspoon(s) vanilla extract
- 1 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 cup(s) sour cream
- 1 cup(s) fresh blueberries sprinkled with small amount of flour
- STREUSEL TOPPING
- 2 tablespoon(s) all-purpose flour
- 1/2 cup(s) brown sugar
- 1/2 teaspoon(s) ground cinnamon
- 2 tablespoon(s) cold butter, cut in pieces
- 1/3 cup(s) chopped pecans
Intructions :
- Preheat the oven to 350 degrees. Grease and flour an 8-9 inch round cake pan. Cream the butter with the sugar
- Stir in vanilla and egg
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt
- Add the dry ingredients to the moist alternately with the sour cream until moistened
- Sprinkle the blueberries with a teaspoon of flour. This prevents them from sinking to the bottom of the pan
- Then fold them into the prepared batter
- Spoon the batter into the prepared pan
- Using clean fingers or using a pastry cutter, prepare the streusel topping. Mix all ingredients together until the topping is crumbly
- Spoon the streusel topping over the cake batter in the pan
- Bake in preheated oven for 30-35 minutes until a toothpick inserted into the center comes out cleanly. Remove to a cooling rack in pan for 10 minutes. Remove the cake from the pan and continue cooling on the rack. Store tightly covered at room temperature.
Rated 5/5 based on 70 Reviews
Keyword : blueberry-coffee cake-American-Cakes