This delectable Blueberry Sour Cream Coffee Cake is a delightful treat that combines the sweetness of blueberries with the richness of sour cream, creating a moist and flavorful cake that is perfect for any occasion.
Why You’ll Love This Recipe:
- Moist and flavorful cake
- Perfect combination of sweetness and tanginess
- Easy to make and perfect for sharing with friends and family
Ingredients:
- ½ cup butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries, divided
- Streusel Filling:
- 5 tablespoons salted butter, melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
Instructions:
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
- Mix in flour, baking soda, and baking powder.
- Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
- Mix streusel filling and spread it out into the indented batter. Top with ½ of the blueberries.
- Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with the last remaining ½ of blueberries.
- Bake in a 350 degree oven for 45-50 minutes.
- Top with a vanilla or cream cheese frosting or glaze if desired.
- Prep Time: 15 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Kcal: 320 per serving
- Servings: 12
- Storage : Once cooled, store the Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Recipe Tips
- For an extra burst of flavor, try adding a teaspoon of lemon zest to the batter.
- If fresh blueberries are not available, frozen blueberries can be used as a substitute.