Tons of Blueberry Coffee Cake

Treat yourself to the ultimate breakfast indulgence with this "Tons of Blueberry Coffee Cake," a moist, fluffy delight bursting with juicy blueberries in every bite. Perfectly balanced with a tender crumb, this crowd-pleasing cake features a rich sour cream batter and a cinnamon-sugar crumble topping that adds just the right amount of sweetness and crunch. Ready in just over an hour, this recipe is quick to prepare but yields bakery-style results that will impress family and friends alike. Whether served warm alongside a steaming cup of coffee or enjoyed as a midday snack, this blueberry coffee cake is sure to become a favorite. Keywords: blueberry coffee cake, moist coffee cake, sour cream coffee cake, crumble topping recipe, brunch dessert.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups unsalted butter (softened)
• 1 cup granulated sugar
• 2 pieces large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 teaspoon ground cinnamon
• 0.5 cups brown sugar (packed)
• 0.25 cups unsalted butter (melted)
• 0.5 cups all-purpose flour (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, using an electric mixer, cream together 0.75 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Step 4

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.

Step 5

On low speed, alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Gently fold in the fresh blueberries using a silicone spatula, being careful not to crush them.

Step 7

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Step 8

For the crumble topping, in a small bowl, mix together 0.5 cups of brown sugar, 0.25 cups of melted unsalted butter, 0.5 cups of flour, and 1 teaspoon of cinnamon until crumbly.

Step 9

Sprinkle the crumble topping evenly over the coffee cake batter.

Step 10

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1569.2 grams (1569.2g)

Amount per serving	% Daily Value*
Calories	5040

Total Fat 252.60g	324%
Saturated Fat 155.90g	780%
Polyunsaturated Fat NaNg
Cholesterol 1004mg	335%
Sodium 3073mg	134%
Total Carbohydrate 659.80g	240%
Dietary Fiber 18.40g	66%
Total Sugars 362.40g
Protein 61.30g	123%

Vitamin D 168IU	838%
Calcium 606mg	47%
Iron 21mg	114%
Potassium 991mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 4.8%

Carbs: 51.2%