Blueberry Sour Cream Coffee Cake

Ingredients:

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)

For the Streusel Topping:

• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cut into small pieces
• 1/2 teaspoon ground cinnamon

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or lemon juice

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9-inch round cake pan or a 9×9-inch square baking pan.

1. Prepare the Streusel Topping:

• In a small bowl, mix together the granulated sugar, flour, and cinnamon.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

1. Make the Cake Batter:

• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then mix in the sour cream and vanilla extract until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Gently fold in the blueberries.

1. Assemble the Cake:

• Pour the batter into the prepared pan and spread it evenly.
• Sprinkle the streusel topping evenly over the batter.

1. Bake:

• Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
• If the top starts to brown too quickly, cover it loosely with aluminum foil.

1. Prepare the Glaze (Optional):

• While the cake is cooling, you can make the glaze by mixing the powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth.
• Drizzle the glaze over the cooled cake.

1. Serve:

• Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and serve.

Enjoy your Blueberry Sour Cream Coffee Cake! It’s perfect with a cup of coffee or tea and makes for a delightful breakfast or dessert.