Blueberry Coffee Cake Recipe

This blueberry coffee cake is moist, fluffy, and full of blueberries in every bite. It would be great for brunch on the weekend! 

– 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) – 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

Ingredient

Direction

Combine flour, baking powder, cinnamon, and salt for blueberry cake in a large bowl. A paddle or large basin and handheld mixer combine butter and sugar for 3–4 minutes.

1

When the eggs are fully combined, add the sour cream and vanilla extract, scraping the bowl as needed. Mix the dry ingredients briefly to make a thick batter.

2

Fully include blueberries by gently folding. Put batter in pan and smooth it. Sprinkle the cake with the refrigerated topping.

3

Bake the cake until a toothpick inserted into the center comes out clean, 30–35 minutes. From 45 to 1 hour, let the cake cool on a wire rack in the pan before slicing and serving.

4

Also See: 

Strawberry Cupcakes Recipe