Description

This Blueberry Coffee Cake delivers a perfect blend of sweet blueberries and a tender crumb, making it a delightful treat for any occasion. With simple preparation and everyday ingredients like flour, butter, and sugar, you’ll have a delicious and comforting home-baked dessert. It’s ideal for brunch, a cozy coffee break, or a sweet dessert after dinner.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla
1 ¼ cups sour cream
2 cup blueberries
¼ cup granulated sugar
¼ cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
½ cup chopped walnuts
3 tablespoons salted butter
half batch buttery vanilla glaze

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Instructions

Preheat the oven to 350°F. Grease a 9×9 pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing in the vanilla afterward.
Add the dry ingredients alternately with sour cream to the butter mixture, stirring until smooth. Fold in the blueberries until evenly distributed.
Spread the batter into the prepared pan, tapping it lightly on the counter to eliminate air bubbles.
In a separate small bowl, combine topping ingredients, mixing butter with dry ingredients until crumbly. Sprinkle it evenly over the batter.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before serving.

Notes

To keep the coffee cake moist, store it in a closed container at room temperature for up to 24 hours.
Avoid refrigerating the cake as it may dry out.
Feel free to substitute fresh blueberries with frozen if needed.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg