Certainly! Below is a simple recipe for sour cream blueberry coffee cake. Enjoy baking!
Ingredients:
For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, mix together the streusel topping ingredients until crumbly. Sprinkle the streusel evenly over the batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy your delicious sour cream blueberry coffee cake!