A moist and tender sour cream blueberry coffee cake with juicy berries and optional streusel topping.
Print
Pin
Calories: 320kcal
Equipment
- mixing bowls
- electric mixer
- 9-inch baking pan
Ingredients
- 1 cup sour cream
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 0.5 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 0.75 cup chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream and vanilla.
- Whisk flour, baking powder, baking soda, and salt, then add to wet ingredients.
- Fold blueberries tossed with lemon juice into the batter.
- Spread batter into pan and add streusel topping if using.
- Bake 40–45 minutes until a toothpick comes out clean.
Notes
Do not overmix the batter to keep the cake light and tender.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 8mg