Blueberry-sour cream coffee cake is a tender and moist treat that combines the tart sweetness of fresh blueberry with a rich, buttery cake infused with the subtle tang of sour cream. This cake is topped with a crunchy streusel made from cinnamon, sugar and nuts, adding delightful texture and flavor contrast to each bite. Perfect for breakfast, brunch or an afternoon snack, this coffee cake is as comforting as it is delicious. The blueberry bursts with flavor as it bakes, and sour cream ensures a soft, melt-in-your-mouth crumb. Serve it warm with a cup of coffee or tea for a delightful experience.
INGREDIENTS:
For the Cake:
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? 2 cups all-purpose flour
? 1 teaspoon baking powder
? 1/2 teaspoon baking soda
? 1/2 teaspoon salt
? 1/2 cup unsalted butter, softened
? 1 cup granulated sugar
? 2 large eggs
? 1 teaspoon vanilla extract
? 1 cup sour cream
? 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
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For the Streusel Topping:
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? 1/2 cup all-purpose flour
? 1/2 cup brown sugar, packed
? 1 teaspoon ground cinnamon
? 1/4 cup unsalted butter, cold and cubed
? 1/4 cup chopped walnuts or pecans (optional)
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INSTRUCTIONS:
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1. Preheat the Oven:
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? Preheat your oven to 350¡ãF (175¡ãC). Grease and flour a 9-inch square baking pan or a 9-inch round cake pan.
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2. Prepare the Streusel Topping:
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? In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture
resembles coarse crumbs. Stir in the chopped nuts if using. Set aside.
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3. Make the Cake Batter:
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? In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
? In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla
extract.
? Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just
combined.
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4. Add the Blueberries:
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? Gently fold in the blueberries, being careful not to overmix the batter.
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5. Assemble the Cake:
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? Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter.
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6. Bake:
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? Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown
and the cake should feel springy to the touch.
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7. Cool and Serve:
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? Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
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This Blueberry Sour Cream Coffee Cake is perfect for any occasion, with its tender crumb, juicy blueberries, and irresistible streusel topping. It¡¯s a
delightful treat that¡¯s sure to become a family favorite, enjoyed with a hot beverage or on its own.
