Fresh Blueberry Coffee Cake
Indulge in the irresistible charm of a homemade Fresh Blueberry Coffee Cake, a moist and tender treat perfect for breakfast, brunch, or an afternoon pick-me-up. Bursting with fresh, juicy blueberries, this cake is elevated by a delicate balance of tangy sour cream and fragrant vanilla. The crowning glory is a buttery cinnamon-brown sugar streusel topping, adding a delightful crunch to every bite. Quick to prepare and with a bake time of just 40 minutes, this easy coffee cake is a crowd-pleaser that pairs beautifully with a hot cup of coffee or tea. Whether you're hosting a gathering or simply treating yourself, this blueberry-packed delight will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup sour cream
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups fresh blueberries
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for streusel topping)
- 0.25 cup unsalted butter (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, sour cream, and milk until combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Gently fold the fresh blueberries into the batter using a spatula to avoid breaking them.
Pour the batter into the prepared baking dish and spread it evenly.
In a small bowl, prepare the streusel topping by combining the brown sugar, flour, cinnamon, and cold butter. Use a fork or your fingers to crumble the mixture until it resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake the coffee cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 613.3 g | 223% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 360.9 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 517 mg | 40% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
