Blueberry Sour Cream Coffee Cake
Ingredients:
½ cup butter
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups fresh blueberries, divided
For the Streusel Filling:
5 tablespoons salted butter, melted
¾ cup brown sugar
1 ½ teaspoons ground cinnamon
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it with non-stick cooking spray to ensure the cake comes out easily.
2. Cream Butter and Sugars:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract, eggs, and sour cream, mixing until the batter is smooth.
3. Mix in Dry Ingredients:
Combine the flour, baking soda, and baking powder in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. Prepare the Streusel Filling:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon to create the streusel filling.
5. Layer the Batter and Filling:
Place half of the cake batter into the prepared bundt pan and pat it down along the center to create a dent. Spread the streusel filling into the dent and sprinkle with ½ cup of blueberries.
Top with the remaining cake batter, spreading it evenly over the streusel layer. Scatter the remaining blueberries on top.
6. Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan.
7. Optional Frosting or Glaze:
Top with a vanilla or cream cheese frosting or glaze if desired, for an extra touch of sweetness.