Blueberry Coffee Cake

blueberry cake

This blueberry coffee cake is an easy and delicious breakfast or brunch option to make while blueberries are in season.  In the winter I have used frozen blueberries in place of fresh.  It requires much less time than preparing a tray of blueberry muffins for a crowd.

Blueberry Coffee Cake

Topping

  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 4 Tablespoons cold butter

Cake:

Dry Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt

Cream together:

  • ½ cup butter, softened
  • 2 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla

Gently Mix in:

  • 2 cups blueberries

Preheat oven to 350 degrees Fahrenheit.  Butter a 9 inch by 13 inch baking dish.  Prepare the streusel topping using two forks or by quickly pulsing the cinnamon, sugar and butter in the food processor.  Chill.  Whisk together dry ingredients; flour, baking powder, baking soda and a dash of salt in a medium bowl.  Cream together butter, sugar, sour cream, eggs and vanilla in a large mixing bowl.  Gently fold in the dry ingredients. Once combined softly mix in the blueberries.  As with any quick rise breads do not over mix the batter.  It should and will be lumpy.  Bake for 40-45 minutes at 350 degrees Fahrenheit or until a toothpick comes out clean.