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Blueberry Sour Cream Coffee Cake

Carly
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Gooey Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

A Luscious Treat

Indulge in the irresistible allure of this gooey blueberry sour cream coffee cake. A harmonious blend of tangy sour cream, sweet blueberries, and buttery streusel creates a symphony of flavors in every bite. This moist and tender cake is a delightful treat for any occasion, from a casual brunch to a celebratory gathering.

Ingredients

For the Cake:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups fresh blueberries, divided

For the Streusel Topping:

  • 5 tablespoons unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

Preparing the Cake:

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract, then incorporate the eggs one at a time.
  3. Gently stir in the sour cream until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Divide the batter in half. Pour one half into the prepared bundt pan and gently spread it out evenly.
  6. Create a well in the center of the batter.

Making the Streusel Topping:

  1. In a small bowl, combine the melted butter, brown sugar, and cinnamon. Mix until well incorporated.

Assembling the Cake:

  1. Fill the well in the batter with the prepared streusel topping.
  2. Scatter half of the blueberries evenly over the streusel.
  3. Pour the remaining batter over the blueberry layer and gently spread it out.
  4. Top with the remaining blueberries.

Baking the Cake:

  1. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate.

Tips for Perfect Results

  • Use ripe blueberries for maximum flavor.
  • For a richer flavor, consider using whole milk or Greek yogurt instead of sour cream.
  • Enhance the cake's aroma by adding a teaspoon of lemon zest to the batter.
  • For extra sweetness, drizzle the cooled cake with a lemon glaze or a cream cheese frosting.
  • To prevent sticking, line the bundt pan with parchment paper before greasing.
  • For a deeper flavor, toast the blueberries in a skillet before adding them to the cake.

Enjoy this delectable coffee cake and savor every moment of its delightful taste!

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