Description
A moist and tender blueberry coffee cake layered with juicy blueberries and topped with a buttery cinnamon streusel, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in sour cream until smooth.
- Gradually fold in dry ingredients until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and spread evenly.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to form streusel.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Cool slightly before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before adding.
- Serve warm or at room temperature.
- Delicious with a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American