Description
This Brown Sugar Blueberry Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a crunchy cinnamon-brown sugar streusel. Perfect for breakfast or a sweet snack, it combines the rich warmth of brown sugar with the tangy freshness of sour cream and vanilla.
Ingredients
Scale
Cake:
- 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 lightly in flour)
Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan 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, incorporating air for a tender cake.
- Add eggs and wet ingredients: Beat in the eggs one at a time for even incorporation, then add sour cream and vanilla extract. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
- Mix dry into wet: 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: Carefully fold in the blueberries that have been lightly tossed in flour to prevent them from sinking to the bottom during baking.
- Spread batter: Pour and spread the batter evenly into the prepared baking pan for uniform baking.
- Prepare and sprinkle streusel: In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter to form the streusel topping. Sprinkle it evenly over the batter.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the coffee cake cool slightly before serving. Enjoy it warm or at room temperature.
Notes
- Tossing blueberries with flour is key to prevent them from sinking.
- Use fresh or frozen blueberries; if frozen, do not thaw before adding.
- For a richer flavor, use unsalted butter in the recipe.
- Ensure the eggs are at room temperature for better batter emulsification.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to a week.
