Blueberry Coffee Cake
A moist and tender blueberry coffee cake bursting with fresh berries and a sweet crumb topping, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the crumb topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Alternately add flour mixture and sour cream to the batter, beginning and ending with flour mixture. Mix until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and spread evenly.
- For crumb topping, combine brown sugar, flour, cinnamon, and melted butter in a small bowl until crumbly. Sprinkle evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
For an extra burst of flavor, serve warm with a dollop of whipped cream or a drizzle of honey.