Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake

Introduction

Start your morning or elevate your brunch with this Sour Cream Blueberry Coffee Cake. Soft, tender cake layers are enhanced with tangy sour cream and dotted with juicy blueberries, creating a perfect balance of moistness and fruitiness. A golden streusel topping adds a sweet, crunchy finish, making each bite a delightful combination of textures and flavors. Perfect with a cup of coffee or tea, this cake is ideal for weekend breakfasts, brunches, or casual gatherings.

Ingredients

For the Cake:

• 250 g (2 cups) all-purpose flour
• 150 g (¾ cup) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 115 g (½ cup) unsalted butter, softened
• 240 ml (1 cup) sour cream
• 2 large eggs
• 5 ml (1 tsp) vanilla extract
• 200 g (1 cup) fresh or frozen blueberries

For the Streusel Topping:

• 50 g (¼ cup) granulated sugar
• 25 g (2 tbsp) brown sugar
• 30 g (2 tbsp) all-purpose flour
• 30 g (2 tbsp) unsalted butter, cold and diced
• ½ tsp cinnamon

Directions