Description
A moist and tender coffee cake bursting with fresh blueberries and enriched with sour cream, perfect for brunch or cozy evenings.
Ingredients
Scale
- 1 cup sour cream
- 1 cup blueberries
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream together butter, sugar, and brown sugar in another bowl until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries.
- Mix oats, flour, brown sugar, and cinnamon in a small bowl for the streusel topping.
- Pour half the batter into the prepared pan, sprinkle half of the streusel on top, then add the remaining batter. Top with the remaining streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
Serve warm for an even more decadent experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg