Blueberry Sour Cream Coffee Cake 9 X 13 Pan
It's time to elevate your breakfast game with this delicious Blueberry Sour Cream Coffee Cake baked in a 9 X 13 pan. This recipe is perfect for a lazy Sunday morning or for a special occasion like a birthday or holiday brunch. It's easy to make and will impress your guests with its moist texture and sweet-tart flavor.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
Instructions:
1. Preheat your oven to 350°F. Grease a 9 X 13 inch baking pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Beat until just blended.
5. Fold in the blueberries gently with a spatula.
6. Pour the batter into the prepared pan, spreading it evenly.
7. To make the streusel topping, combine the flour, sugar, and butter in a small bowl. Mix with a fork until crumbly. Sprinkle over the top of the batter.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Once done, remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations:
This Blueberry Sour Cream Coffee Cake recipe is very versatile and can be adapted to your liking. Here are some variations to try:
- Add lemon zest to the batter for a citrusy twist.
- Substitute raspberries or blackberries for the blueberries.
- Add chopped nuts, such as pecans or walnuts, to the streusel topping for some crunch.
- Drizzle a simple glaze made with powdered sugar and milk over the cooled cake for extra sweetness.
Conclusion:
This Blueberry Sour Cream Coffee Cake baked in a 9 X 13 pan is a crowd-pleaser that will have everyone asking for the recipe. It's perfect for breakfast, brunch, or dessert and can be customized to your liking. Don't forget to share it with your family and friends!