Description
A delightful blend of sweet and tart, this coffee cake features juicy blueberries and a crunchy streusel topping, perfect for breakfast, brunch, or as an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and sour cream, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Carefully fold in the blueberries.
- In a medium bowl, mix together the brown sugar, rolled oats, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter and finish with the rest of the streusel.
- Bake in the preheated oven for 40-45 minutes. Test for doneness with a toothpick.
- Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg