This Blueberry Sour Cream Coffee Cake is soft, moist, and filled with juicy blueberries. The tangy sour cream and sweet crumb topping make it a perfect choice for breakfast, brunch, or an afternoon treat with coffee.
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 (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
For the Crumb Topping (Streusel):
1/3 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small cubes
(Optional) 1/4 cup chopped walnuts or pecans
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