Blueberry Sour Cream Coffee Cake
Ingredients:
1 cup sour cream
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups blueberries (fresh or frozen)
1 teaspoon cinnamon (optional, for topping)
Directions:
Start by preheating your oven to 350°F (175°C) and giving a 9-inch round cake pan a good greasing. In a large bowl, mix the softened butter and sugar until they're light and airy. Next, add in the eggs, one by one, stirring after each addition. Mix in the vanilla and sour cream. In a different bowl, combine the flour, baking powder, baking soda, and salt. Slowly incorporate these dry ingredients into the wet mixture, being careful not to overmix. Fold in the blueberries gently. Transfer the batter to the prepared cake pan and even out the top. For an extra touch, sprinkle some cinnamon on top if you like. Bake the cake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let it cool before cutting and serving.