Blueberry Sour Cream Coffee Cake With Streusel Topping
Blueberry sour cream coffee cake with streusel topping is a delicious and easy-to-make dessert that is perfect for any occasion. This cake is filled with juicy blueberries and has a moist and tender crumb, thanks to the sour cream. The streusel topping adds a sweet and crunchy finish that is sure to satisfy your sweet tooth. In this article, we will show you how to make blueberry sour cream coffee cake with streusel topping.
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 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the sour cream and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the blueberries.
6. In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel topping. Drizzle in the melted butter and mix until the mixture resembles coarse crumbs.
7. Pour the cake batter into the prepared pan and smooth the top with a spatula.
8. Sprinkle the streusel topping over the cake batter.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10-15 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
Variations:
You can substitute the blueberries for any other fruit that you like, such as raspberries, blackberries, or even diced apples. You can also add chopped nuts, such as pecans or almonds, to the streusel topping for extra crunch.
Serving:
This cake is best served warm or at room temperature. You can serve it plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
Conclusion:
Blueberry sour cream coffee cake with streusel topping is a delicious and easy-to-make dessert that is perfect for any occasion. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a crowd-pleaser. Follow the simple steps outlined in this article to make your own delicious blueberry sour cream coffee cake with streusel topping today!