This delicious blueberry coffee cake is perfect for breakfast or as an afternoon treat. With a moist, tender crumb and a sweet streusel topping, it’s a delightful way to enjoy fresh blueberries.
Ingredients:
For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh blueberries (or frozen, if out of season)
For the Streusel Topping:
• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, melted
• ½ cup chopped nuts (optional)
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. In a separate bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Stir in the melted butter until crumbly. If using, add the chopped nuts and mix well.
7. Sprinkle the streusel topping evenly over the cake batter.
8. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 to 15 minutes before slicing and serving. Enjoy!
Aprile's Kitchen 