Step 1: Prepare the Streusel Topping
- Mix dry ingredients: In a medium bowl, combine flour, brown sugar, and cinnamon.
- Cut in butter: Add the cubed cold butter and, using a pastry cutter or your hands, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
Step 2: Prepare the Cake Batter
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In another bowl, beat together the softened butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined (be careful not to overmix).
- Fold in the blueberries: Gently fold the blueberries into the batter using a spatula, ensuring they’re evenly distributed.
Step 3: Assemble and Bake
- Layer the cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the streusel topping over the batter. Pour the remaining cake batter on top and smooth it out. Finally, sprinkle the remaining streusel topping over the entire cake.
- Bake: Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Tips for Success:
- Prevent blueberries from sinking: Toss the blueberries in a little bit of flour before folding them into the batter. This helps keep them suspended in the cake while baking.
- Make ahead: This cake can be made a day ahead and stored in an airtight container. It stays moist and delicious for several days!
- Freeze for later: The cake freezes beautifully! Simply wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Serving Suggestions:
This Blueberry Sour Cream Coffee Cake is divine on its own, but it pairs exceptionally well with:
- A hot cup of coffee or tea
- A dollop of whipped cream
- A drizzle of vanilla glaze for extra indulgence
Conclusion: The Perfect Anytime Treat
There’s something undeniably satisfying about a homemade Blueberry Sour Cream Coffee Cake. The rich, buttery flavor combined with the fresh burst of blueberries and the crunchy streusel makes it the kind of cake that’s hard to resist. Whether you’re enjoying it on a lazy weekend morning or bringing it to a brunch gathering, this cake is sure to become a family favorite.