Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9x9-inch baking dish.
Make the Batter:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the blueberries, being careful not to overmix.
Prepare the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Assemble the Cake:
Pour the batter into the prepared pan, spreading it evenly.
Sprinkle the streusel topping over the batter, covering the surface evenly.
Bake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If using a springform pan, place it on a baking sheet to catch any drips.
Cool and Serve:
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Success
Coat the Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake.
Customize the Topping: Add chopped nuts like pecans or walnuts to the streusel for extra crunch.
Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Serving Suggestions
Enjoy this Sour Cream Blueberry Coffee Cake with a dollop of whipped cream or a drizzle of glaze made from powdered sugar and milk. It pairs wonderfully with a freshly brewed cup of coffee or a soothing herbal tea.
