Blueberry Sour Cream Coffee Cake: A Symphony of Flavors in Every Bite

Embrace the delightful harmony of sweet and tangy with our Blueberry Sour Cream Coffee Cake. This recipe is a celebration of blueberries, seamlessly blended with the richness of sour cream, creating a moist and flavorful coffee cake that’s perfect for breakfast, brunch, or an afternoon treat. As you embark on this culinary journey, let the enticing aroma of blueberries and the crumbly goodness of the cake whisk you away to a world of delectable delight.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 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 (or frozen, thawed, and drained)

For the Streusel Topping:

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

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Sift Dry Ingredients:

• In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

• In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla:

• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Alternate Dry Ingredients and Sour Cream:

• Gradually add the sifted dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.

6. Fold in Blueberries:

• Gently fold in the fresh blueberries until evenly distributed throughout the batter.

7. Streusel Topping:

• In a small bowl, combine the flour, sugar, cinnamon, and cold butter pieces. Use a pastry cutter or your fingers to create a crumbly streusel mixture.

8. Assemble and Bake:

• Spread half of the batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel.

9. Bake to Perfection:

• Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. The streusel should be golden brown.

10. Glaze and Serve:

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle the glaze over the cooled coffee cake. Slice and savor the symphony of flavors in every bite.

Conclusion:

Savor the culinary symphony of our Blueberry Sour Cream Coffee Cake — a dessert that transforms everyday ingredients into a melody of sweet and tangy perfection. Share the love, share the recipe, and let the delightful aroma of blueberries and the crumbly goodness of the streusel transport food lovers to a world of delectable delight.