Sour Cream Blueberry Coffee Cake

Ingredients

Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups fresh blueberries

Streusel Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Prepare streusel topping:
   • Mix brown sugar, flour, and cinnamon
   • Cut in cold butter until crumbly
   • Stir in pecans if using
   • Set aside
3. Make cake batter:
   • Whisk flour, baking powder, baking soda, and salt
   • Cream butter and sugar until light and fluffy
   • Beat in eggs one at a time
   • Mix in sour cream and vanilla
   • Gradually add dry ingredients to wet mixture
   • Gently fold in blueberries
4. Bake:
   • Pour batter into prepared pan
   • Sprinkle streusel topping evenly
   • Bake 40-45 minutes until toothpick comes out clean
   • Cool 15 minutes before serving

Notes

• Serves 12-15
• Store covered at room temperature for 2-3 days
• Can substitute Greek yogurt for sour cream