Here’s a detailed, step-by-step article for Sour Cream Blueberry Coffee Cake:

Sour Cream Blueberry Coffee Cake: A Perfectly Moist Breakfast Treat

If you’re searching for a breakfast cake that’s moist, fluffy, and bursting with fresh blueberries, the sour cream blueberry coffee cake is an absolute winner. This cake combines the richness of sour cream with a tender crumb, a sweet crumbly streusel topping, and juicy blueberries that make every bite heavenly. Perfect for brunch, a morning treat, or even a dessert with a cup of tea, this cake is easy to make and impossible to resist.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon
• Optional: 1/4 cup chopped pecans or walnuts

Step-by-Step Method

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch square baking pan or a 9-inch round springform pan and line it with parchment paper for easy removal.

Step 2: Make the Streusel Topping

1. In a medium bowl, combine flour, sugar, cinnamon, and nuts (if using).
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Set aside.

Step 3: Mix the Dry Ingredients for the Cake

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
2. This ensures even distribution of leavening agents and prevents lumps.

Step 4: Cream Butter and Sugar

1. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract.

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