Classic Blueberry Coffee Cake

Indulge in the delectable Blueberry Bliss Coffee Cake, a delightful twist on the classic recipe that elevates any gathering. Infused with fresh blueberries, this moist cake offers a burst of flavor in every bite, complemented by a crunchy, crumbly topping. Perfect for brunch, afternoon tea, or a cozy dessert, it's not only delicious but also packed with nutrients. Gather your ingredients and create this joyful treat for family and friends to enjoy together.

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Ingredients

For the Cake:

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened (1 stick)

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries (or frozen, if out of season)

For the Topping:

½ cup brown sugar, packed

⅓ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped pecans or walnuts (optional)

For the Glaze (optional):

½ cup powdered sugar

2 tablespoons milk or heavy cream

½ teaspoon vanilla extract

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.

Prepare the Topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Pour in the melted butter and mix until crumbly. If using nuts, fold them into the topping. Set aside.

Mix Dry Ingredients: In a medium bowl, whisk together the 1½ cups flour, baking powder, baking soda, and salt. This will be your dry mixture.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.

Combine with Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start with the flour mixture, mix until just combined, then add sour cream. Repeat until both are fully integrated.

Fold in Blueberries: Gently fold in the fresh blueberries to the batter, being careful not to crush them.

Layer in the Pan: Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the topping mixture over the batter. Pour the remaining batter on top and spread it gently, then finish with the remaining topping.

Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as baking time can vary.

Cool the Cake: Once done, remove the coffee cake from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

Prepare Glaze (Optional): If using, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled coffee cake just before serving.

Serve and Enjoy: Cut the cake into squares and serve warm or at room temperature. Enjoy your delicious blueberry coffee cake with a cup of your favorite coffee!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 9 servings