Every bite of this blueberry coffee cake is moist, fluffy, and full of blueberries. It's the perfect thing to serve at brunch on the weekends!
– 2 cups (250 grams) all-purpose flour (spooned and leveled)– 2 teaspoons baking powder– ½ teaspoon ground cinnamon– ¼ teaspoon salt– ½ cup (115 grams) unsalted butter (softened)
Ingredient
– 1 cup (200 grams) granulated sugar– 2 large eggs (room temperature)– 1 cup (240 grams) sour cream or plain Greek yogurt (room temperature)– 1 ½ teaspoons pure vanilla extract– 1 and ¼ cups (200 grams) fresh blueberrie
Direction
Preheat oven to 350°F (180°C). Preheat a 9x13 nonstick pan. Mix flour, brown sugar, and cinnamon in a large bowl for topping.
1
2
Use a pastry cutter or fork to crumble cubed butter. Cake covered, chill. Blend flour, baking powder, cinnamon, and salt for blueberry cake in a large bowl.
3
A stand mixer with the paddle attachment or a large bowl with a handheld mixer should make butter and granulated sugar fluffy after 3–4 minutes. Vanilla, sour cream, eggs.
4
Just mixing the dry ingredients makes thicker batter. Gently stir in blueberries. Smooth pan batter. Put the chilled topping on the cake.
5
Bake the cake for 30–35 minutes until a toothpick inserted into the centre comes out clean. Cut and enjoy the cake on a wire rack in the pan after 45–60 minutes!