Description
A tender, buttery coffee cake swirled with cinnamon streusel and bursting with fresh blueberries—perfect for breakfast, brunch, or a cozy treat with coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- 1 tablespoon flour (for tossing blueberries)
- ½ cup brown sugar (for streusel)
- ⅓ cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- ¼ cup cold unsalted butter, cubed (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform or bundt pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Cream butter and sugar, then beat in eggs, vanilla, and sour cream.
- Toss blueberries with 1 tablespoon flour and fold into the batter.
- Combine streusel ingredients in a bowl until crumbly.
- Spread half the batter in the pan, sprinkle half the streusel, then repeat with remaining batter and streusel.
- Bake 45–55 minutes until a toothpick comes out with moist crumbs. Cool in pan for 15 minutes, then transfer to rack.
- Optional: Dust with powdered sugar or glaze before serving.
Notes
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep it tender.
- Tossing berries in flour keeps them from sinking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg