Instructions
1. **Preheat your oven** to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar-sized baking dish.
2. **Prepare the streusel topping:** In a small bowl, mix together the sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
3. **Make the cake batter:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Mix in the sour cream until combined. Gradually add the dry ingredients, mixing until just combined. Gently fold in the blueberries.
4. **Pour the batter** into the prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter.
5. **Bake** for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool** in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Description
Blueberry Sour Cream Coffee Cake is a rich, tender cake with a soft crumb and a delightful tang from the sour cream. The blueberries burst with flavor, while the streusel topping adds a satisfying crunch and sweetness, making each slice a delicious treat.
Nutritional Information (Per Serving, approximately 1/8 of cake)
– **Calories:** 320
– **Total Fat:** 15g
– **Saturated Fat:** 8g
– **Cholesterol:** 55mg
– **Sodium:** 180mg
– **Total Carbohydrates:** 43g
– **Dietary Fiber:** 1g
– **Sugars:** 24g
– **Protein:** 4g
Conclusion
Blueberry Sour Cream Coffee Cake is a versatile and flavorful dessert that pairs perfectly with coffee or tea. Its moist texture and rich taste make it an ideal choice for both casual and formal occasions.
Recommendation
For a healthful indulgence, consider using whole-grain flour and reducing the sugar slightly. Enjoy this cake as a part of a balanced breakfast or a light snack, embracing its delightful flavors while keeping an eye on your overall nutrition.
ENJOY!
