Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake
Serves: 8–10
🧾 Ingredients
🍰 Cake Batter
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (240 g) sour cream
1 1/2 cups (200 g) fresh or frozen blueberries
🍯 Cinnamon Streusel
1/2 cup (100 g) brown sugar
1/3 cup (40 g) all-purpose flour
1 tsp cinnamon
3 tbsp (45 g) cold butter, cubed
✨ Optional Glaze
1/2 cup (60 g) powdered sugar
1–2 tbsp milk
1/2 tsp vanilla
👩‍🍳 Instructions

1. Preheat & prep
   Preheat oven to 175°C (350°F)
   Grease and line an 8×8 or 9×9 inch (20–23 cm) baking pan
2. Make streusel
   In a bowl, mix brown sugar, flour, and cinnamon
   Cut in cold butter until crumbly
   Set aside
3. Make batter
   Whisk flour, baking powder, baking soda, and salt
   In another bowl, cream butter and sugar until light
   Add eggs one at a time, then vanilla
   Mix in sour cream
   Gradually add dry ingredients
4. Add blueberries
   Gently fold in blueberries (toss in a little flour first to prevent sinking)
5. Assemble
   Spread half the batter in pan
   Sprinkle half the streusel
   Add remaining batter
   Top with remaining streusel
6. Bake
   Bake for 40–50 minutes, until a toothpick comes out clean
7. Cool & glaze
   Let cool slightly
   Drizzle glaze if desired
   ✨ Tips
   Sour cream = ultra moist texture
   Use frozen berries straight from freezer (don’t thaw)
   Perfect with coffee or tea ☕