Blueberry Sour Cream Coffee Cake
Blueberry season makes this coffee cake a true summertime treat. Bursting like fireworks of flavor, the berries joyously add to the sweetly spiced layers of cake and topping. Balanced and delightful, it’s the perfect complement to your morning coffee.
No matter what time of year you serve up this moist and airy dish, you’re sure to see plenty of smiles and empty plates.
Recipe from Carol Dunn, shared by Trudy Urban
Before you Start
Bake Time 35 minutes
Prepare Lightly grease 9×13” baking pan
Oven Preheat oven to 350º
Ingredients
Dry
- 2 C sifted flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet
- 2 eggs slightly beaten
- 1 C butter softened
- ½ C sugar
- ½ C brown sugar
- 1 tsp vanilla
- 1 C sour cream
- 1 C blueberries
Topping
- ½ C brown sugar
- ¼ C sugar
- 1 tsp cinnamon
Instructions
Topping Instructions
- Mix topping ingredients together in a small bowl.
- Set aside.
Dry Ingredients Instructions
- Sift dry ingredients together in a small bowl.
- Set aside.
Wet Ingredients Instructions
- In a large bowl, cream butter and sugars until fluffy.
- Stir in eggs and vanilla.
- Alternatively add sour cream and dry ingredients to the mixture until combined.
- Gently fold in blueberries.
- Spread 1/2 of the mixture in a lightly greased 9×13” baking pan.
- Sprinkle ½ of topping over the 1st half of batter.
- Add the rest of the batter.
- Add the rest of the topping.
- Bake at 350˚ for 35 minutes. Cool to warm before slicing.
Bon appétit!
Have Breakfast with Us!
This coffee cake sounds good, doesn’t it? It’s just one of the breakfast treats we make for guests every morning.
You can enjoy a 3-course breakfast for two each morning you stay at our Washington State bed and breakfast. Homemade, hearty and fresh, you’ll feel powered up for a day of adventure in the Columbia River Gorge.
