Description
This Blueberry Coffee Cake features a moist, buttery base filled with fresh blueberries, perfectly balanced with a sweet crumb topping. It’s easy to make and perfect for brunch, gatherings, or simply a treat for yourself!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 1 ¼ cups sour cream
- 2 cup blueberries
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- ½ cup chopped walnuts
- 3 tablespoons salted butter
- half batch buttery vanilla glaze
Instructions
- Preheat the oven to 350°F and grease a 9×9 pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and nutmeg; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Add dry ingredients alternately with sour cream to the butter mixture until smooth. Fold in blueberries gently.
- Spread the batter into the prepared pan and tap to remove air bubbles.
- In a small bowl, mix topping ingredients and work butter into the dry mix until crumbly; sprinkle on top of the batter.
- Bake for 45-55 minutes until a toothpick comes out clean. Cool completely before serving.
Notes
For best flavor, use fresh blueberries.
Allow the cake to cool completely for cleaner slices.
Store at room temperature in an airtight container for up to 24 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg