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Blueberry Coffee Cake

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Ingredients: For the cake:2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs

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– 1 teaspoon vanilla extract – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup sour cream – 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

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For the streusel topping: – 1/2 cup all-purpose flour – 1/2 cup granulated sugar – 1/4 cup unsalted butter, chilled and cut into small pieces – 1/2 teaspoon ground cinnamon

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Instructions: 1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

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Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

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Prepare the cake batter: In a large mixing bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

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Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Mix until just combined. Be careful not to overmix.

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Assemble and bake: Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping over the batter.

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Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

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Cool and serve: Allow the coffee cake to cool in the pan for about 15 minutes before slicing and serving. Enjoy warm or at room temperature.

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