Description
This Brown Sugar Blueberry Coffee Cake is a moist and tender treat, featuring bursts of fresh blueberries and a crunchy cinnamon streusel topping. Perfect for breakfast or an afternoon snack, it combines the richness of brown sugar and butter with a hint of vanilla and sour cream, baked to golden perfection.
Ingredients
Scale
Cake Batter
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries (tossed in a little flour)
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 3/4 cup brown sugar until the mixture is light and fluffy, which helps create a tender crumb in the cake.
- Add Eggs and Flavorings: Beat in the two eggs one at a time, then stir in the sour cream and vanilla extract until fully combined, giving the batter its moist texture and rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Blueberries: Toss the blueberries in a small amount of flour to prevent sinking and fold them gently into the batter, preserving their shape and dispersing them evenly.
- Prepare Pan and Spread Batter: Spread the batter evenly into the prepared baking pan, making sure it’s smooth and level for even baking.
- Make Streusel Topping: In a small bowl, combine the 1/2 cup brown sugar, 1/4 cup flour, cinnamon, and melted butter; mix until crumbly. Sprinkle this streusel evenly over the cake batter.
- Bake: Bake the coffee cake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- For fresher blueberry flavor, use fresh or well-thawed frozen blueberries.
- Toss blueberries in flour prevents them from sinking to the bottom of the cake during baking.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave or oven before serving for a warm treat.
- You can substitute sour cream with Greek yogurt for a tangier taste and similar moisture.
