Blueberry Sour Cream Coffee Cake
Ingredients:
- ½ cup of unsalted butter
- ¾ cup of granulated sugar
- ¼ cup of brown sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 cup of sour cream
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 ½ cups of fresh blueberries, divided
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the vanilla extract, eggs, and sour cream, mixing until smooth and well combined.
- Gradually mix in the flour, baking soda, and baking powder until a smooth batter forms.
- Prepare a bundt pan by spraying it with non-stick cooking spray.
- Pour half of the cake batter into the prepared pan, patting it down along the center to create a slight indentation.
- In a separate bowl, combine the melted butter, brown sugar, and ground cinnamon to create the streusel filling. Spread this mixture evenly over the indented batter.
- Sprinkle half of the fresh blueberries over the streusel filling.
- Pour the remaining cake batter over the streusel and blueberries, spreading it out evenly.
- Top the cake with the remaining fresh blueberries.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool slightly before serving. Optionally, top with a vanilla or cream cheese frosting or glaze for added indulgence.
