Description
This Brown Sugar Blueberry Coffee Cake is a moist and flavorful treat perfect for breakfast or brunch. Featuring a tender crumb with juicy blueberries folded in, and a buttery brown sugar cinnamon streusel topping, this cake bakes to golden perfection in under an hour.
Ingredients
Scale
For the Cake:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
- Cream butter and sugar: In a large bowl, cream together the softened butter and 3/4 cup brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add eggs and wet ingredients: Beat in the eggs one at a time, then stir in sour cream and vanilla extract until fully combined for moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Mix dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can make the cake tough.
- Fold in blueberries: Toss blueberries with a little flour to prevent sinking, then gently fold them into the batter to incorporate without crushing.
- Spread batter: Pour and spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Prepare streusel topping: In a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix until crumbly, then sprinkle evenly over the cake batter.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool slightly before serving. This coffee cake is delicious warm or at room temperature.
Notes
- For best results, use fresh or frozen blueberries; if using frozen, do not thaw before folding into batter.
- To prevent blueberries from sinking, always toss them in a bit of flour before mixing into the batter.
- The sour cream adds moisture and tenderness; you can substitute with Greek yogurt if preferred.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave for about 10-15 seconds to enjoy warm coffee cake.
