Blueberry BFF Coffee Cake

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.

Rating:

★★★★★ 3 votes

Comments:

17 Comments

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

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
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

How to Make Blueberry BFF Coffee Cake

Step-by-Step

1Preheat oven to 350 degrees. Grease and flour an 8-9 inch round cake pan.
2Cream the butter with the sugar. Stir in vanilla and egg. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
3Add the dry ingredients to the moist alternately with the sour cream until moistened.
4Sprinkle 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.
5Using 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.
6Bake 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.