Sour Cream Blueberry Coffee Cake
Ingredients:
1 cup sour cream
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
Directions:
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the sour cream and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries, being cautious to not break them apart.
Pour half of the batter into the prepared baking dish and spread it evenly.
In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter.
Pour the remaining batter over the top and sprinkle the remaining brown sugar mixture on top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.