Blueberry Coffee Cake
A delightful blend of moist, fluffy cake studded with fresh blueberries and topped with a sweet cinnamon-sugar crunch, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon (for topping)
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, stirring in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream.
- Fold in the fresh blueberries and lemon juice gently.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Mix together the cinnamon and brown sugar for the topping, and sprinkle over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before cutting into it.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://www.pennykitchenz.com/blueberry-coffee-cake-2/