Blueberry BFF Coffee Cake

Name: Blueberry BFF Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: CAKE BATTER; 1/4 c butter, softened; 1/2 c granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 c all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 c sour cream; 1 c fresh blueberries sprinkled with small amount of flour; STREUSEL TOPPING; 2 Tbsp all-purpose flour; 1/2 c brown sugar; 1/2 tsp ground cinnamon; 2 Tbsp cold butter cut in pieces; 1/3 c chopped pecans

By Laurie Lenartowicz
@llenartowicz

Everyone will want to be your BFF when you serve this blueberry sour cream coffee cake. It's my "go-to" recipe when visiting a friend or neighbor. The sour cream makes this coffee cake super moist and the blueberries are just bursting with flavor. My neighbor's husband had her call me for the recipe saying that he declared "This is the best stuff that I have ever had in my mouth." I also make an apple version using 1 large peeled, chopped apple in place of the blueberries.

Blue Ribbon Recipe

This is a really moist coffee cake. Not overly sweet, it has just the right amount of sugar and will go perfectly with a cup of coffee. I really liked the blueberries in this recipe but you can substitute your favorite berry too. Very yummy! The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

18 Comments

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

CAKE BATTER
1/4 c

butter, softened
1/2 c

granulated sugar
1 large

egg
1 tsp

vanilla extract
1 c

all-purpose flour
1/2 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1/2 c

sour cream
1 c

fresh blueberries sprinkled with small amount of flour
STREUSEL TOPPING
2 Tbsp

all-purpose flour
1/2 c

brown sugar
1/2 tsp

ground cinnamon
2 Tbsp

cold butter cut in pieces
1/3 c

chopped pecans
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How to Make Blueberry BFF Coffee Cake

Step-by-Step

Preheat oven to 350 degrees. Grease and flour an 8-9 inch round cake pan.
Cream the butter with the sugar. Stir in vanilla and egg. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the moist alternately with the sour cream until moistened.
Sprinkle the blueberries with a teaspoon of flour then fold them into the prepared batter. This prevents them from sinking to the bottom of the pan. Spoon the batter into the prepared pan.
Using clean fingers, prepare the streusel topping. Mix all ingredients together until topping is crumbly. Spoon the streusel topping over the cake batter in the pan.
Bake in preheated oven for 30-35 minutes until a toothpick inserted into center comes out cleanly. Remove to a cooling rack in pan for 10 minutes. Remove cake from pan and continue cooling on the rack. Store tightly covered at room temperature.