Description
Indulge in the delightful experience of homemade blueberry coffee cake, where fluffy texture meets the burst of fresh blueberries. This easy-to-make treat is perfect for brunch or a cozy afternoon snack, featuring a crumbly streusel topping that adds just the right amount of sweetness. With a hint of cinnamon and a rich buttery flavor, every bite will transport you back to cherished memories shared over warm coffee and laughter.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs (room temperature)
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup unsalted butter (melted)
- 2 tsp vanilla extract
- 2 cups fresh blueberries (or thawed frozen)
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix eggs, sour cream, melted butter, and vanilla until smooth. Gradually combine with dry ingredients until just mixed.
- Gently fold in blueberries to avoid mashing.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg