5️⃣ Fold in the Blueberries
- Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom).
- Gently fold them into the batter using a spatula.
6️⃣ Make the Streusel Topping
- In a small bowl, mix brown sugar, flour, and cinnamon.
- Cut in the cold butter using a fork or your fingers until it forms a crumbly texture.
7️⃣ Assemble & Bake
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Cool & Add Glaze (Optional)
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
- If using the glaze, whisk together powdered sugar, milk/lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake.
🍽️ Serving Suggestions
- Warm with coffee or tea ☕ for a cozy breakfast.
- Top with whipped cream or ice cream 🍨 for a dessert treat.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
Enjoy your delicious Sour Cream Blueberry Coffee Cake! 💙🍰