Description
This Brown Sugar Blueberry Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a sweet, cinnamon-spiced streusel. Perfect for breakfast, brunch, or an afternoon treat, it’s easy to make and bakes to golden perfection in just 55 minutes.
Ingredients
Scale
Cake
- 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 in 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 3/4 cup brown sugar until the mixture becomes fluffy and light in texture.
- Add Eggs and Flavors: Beat in the eggs one at a time, then stir in the sour cream and vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Blueberries: Gently fold in the blueberries, which have been tossed in a bit of flour to help prevent them from sinking to the bottom during baking.
- Transfer to Pan: Spread the batter evenly into the prepared 9×9-inch baking pan, smoothing the top.
- Prepare Streusel Topping: In a small bowl, mix together the brown sugar, flour, and cinnamon for the streusel. Pour in the melted butter and stir until the mixture is crumbly.
- Add Streusel and Bake: Sprinkle the streusel topping evenly over the batter. Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Tossing blueberries in flour prevents them from sinking to the bottom of the cake.
- The cake can be stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For an extra touch, serve with a dollop of whipped cream or a drizzle of icing.
- If using frozen blueberries, do not thaw; toss in flour and add directly to batter.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier flavor and added protein.
