Sour Cream Blueberry Coffee Cake
Description
This recipe yields a moist, buttery coffee cake with sour cream, bursting with juicy fresh blueberries and finished with a streusel topping for crunch.
Ingredients
•
3 cups all-purpose flour, divided
•
1 teaspoon baking powder
•
1/8 teaspoon salt
•
2 cups white sugar
•
19 tablespoons unsalted butter
•
2 eggs
•
1 cup sour cream
•
1/2 teaspoon vanilla extract
•
3 tablespoons butter
•
1 1/2 cups packed brown sugar
•
2 teaspoons ground cinnamon
•
2 cups fresh blueberries
•
1 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Combine 2 cups flour, baking powder, and salt in a bowl; set aside. Beat white sugar and 1 cup butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition before adding the next. Stir in sour cream and vanilla extract; stir in flour mixture until just blended. Spread ½ batter into the prepared baking dish.
3
Place remaining 3 tablespoons butter in a microwave-safe medium bowl; microwave until melted. Stir in brown sugar, remaining 1 cup flour, and cinnamon until mixture resembles coarse crumbs. Sprinkle ½ brown sugar-cinnamon crumbles and ½ blueberries over batter in the baking dish; spread remaining ½ batter over blueberries. Top with remaining ½ brown sugar-cinnamon crumbles, remaining ½ blueberries, and pecans.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.