Blueberry Sour Cream Coffee Cake
~~INGREDIENTS~~
1 & 1/2 sticks Unsalted butter, room temp
1 cup extra fine granulated sugar, divided
3/4 cup light brown sugar
3 eggs, room temp
1 cup sour cream room temp
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup fresh or frozen blueberries
**Streusel Filling
4 tablespoons butter, melted
1/2 cup light brown sugar
1 teaspoon ground cinnamon
~~INSTRUCTIONS~~
Preheat oven to 350 degrees. Grease and flour a (10-cup) Bundt pan. Sprinkle 1/4 cup granulated sugar around the bottom and sides of the Bundt pan.
In a bowl, beat the butter, 3/4 cup granulated sugar and 3;4 light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl, then add in the sour cream and vanilla mixing until combined.
Add the flour, baking powder, and salt together, then add them into the batter just until blended. Do not over mix.
Gently fold in the blueberries. If using frozen blueberries, no need to thaw. Just toss them with 1 tablespoon of flour first. The batter will be thick.
Spoon half of the batter into the prepared pan. Make the streusel filling.
In a separate bowl, stir together the butter, brown sugar and cinnamon . Sprinkle the the brown sugar mixture over the batter in the pan.
Spoon the remaining batter on top of the brown sugar mixture, and smooth it out. Bake for 55 to 65 minutes, or until a long skewer or toothpick inserted into the cake comes out clean with just a few crumbs.
Cool in the pan for 10 minutes, hen invert the bundt pan onto a cake plate or serving plate. Let cool. You can dust with powdered sugar just before serving, or make a confectioners glaze to go over the top.
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