Ingredients:
For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh or frozen blueberries
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, cold and cut into cubes
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare Cake Batter:
- Cream together butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the butter mixture alternately with the sour cream. Fold in the blueberries.
- Pour Batter:
- Pour the batter into the prepared pan.
- Make Streusel Topping:
- For the streusel topping, combine the flour, sugars, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle this over the cake batter.
- Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow it to cool before serving.
This delectable blueberry sour cream coffee cake is a fantastic treat to share with family and friends. Its irresistible combination of flavors will surely have everyone reaching for seconds. Enjoy baking