Blueberry Sour Cream Coffee Cake
Blueberry sour cream coffee cake is the perfect dessert to pair with any coffee or breakfast. Coffee cake is super easy to make from scratch and the blueberries take it to the next level!
Equipment
- 9x13 baking dish
Ingredients
- 8 tablespoon butter, melted
- 2 large egg
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 1.5 cup sour cream
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cup blueberries
Topping
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1.5 teaspoon cinnamon
Glaze (optional)
- 1/2 cup powder sugar
- 1 teaspoon lemon juice
- 1.5 teaspoon milk
Instructions
- To start, preheat the oven to 350℉.
- Next, using a hand mixer, mix together the eggs, butter, sugar, vanilla and the sour cream until everything is smooth.
- In a separate bowl, add in the flour, salt, baking soda and baking powder. Combine the dry and wet ingredients.
- In a small bowl, toss the blueberries in 1 teaspoon of flour. This is only if you care if the blueberries sink to the bottom. If it's not important simply fold the blueberries into the batter.
- Mix together the ingredients for the brown sugar topping then spread it across the entire cake. Place the baking pan in the oven for 30 minutes or until a toothpick inserted comes out clean.
- When the cake is out the oven and cooling, whisk together the glaze. When the cake is fully cooled, add the glaze across the top, slice and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you