Description
This Brown Sugar Blueberry Coffee Cake is a moist and tender treat, bursting with fresh blueberries and topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or an afternoon snack, this coffee cake combines buttery richness with fruity freshness and a delightful crumb topping for a classic homemade dessert.
Ingredients
Scale
Cake Batter
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries (tossed with a little flour to prevent sinking)
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 3/4 cup brown sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add sour cream and vanilla extract, mixing well to combine all wet ingredients into a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet batter, mixing gently until just combined to avoid overworking the flour which can toughen the cake.
- Fold in Blueberries: Carefully fold in the blueberries that have been lightly tossed with a little flour to prevent them from sinking to the bottom during baking.
- Transfer to Pan: Spread the batter evenly into the prepared baking pan ensuring a uniform layer for even cooking.
- Prepare Streusel Topping: In a small bowl, mix together 1/2 cup brown sugar, 1/4 cup flour, and cinnamon. Stir in melted butter until the mixture resembles coarse crumbs. Sprinkle this streusel evenly over the batter in the pan.
- Bake: Place the pan in the center of the preheated oven and bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the coffee cake to cool slightly in the pan for about 10 minutes. Serve warm or at room temperature, perfect alongside coffee or tea.
Notes
- You can substitute fresh blueberries with frozen blueberries; just do not thaw them before folding into the batter to avoid extra moisture.
- For a tangier taste, consider swapping sour cream with Greek yogurt.
- To keep blueberries from sinking, toss them lightly in flour before adding to the batter.
- This coffee cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat slices briefly in the microwave or oven for a freshly baked taste before serving.
