Instructions
1. Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan or baking dish and set aside.
2. Prepare the streusel topping:
- In a bowl, combine sugar, flour, and cinnamon.
- Add the cubed butter and mix with your fingers or a pastry cutter until crumbly. Set aside.
3. Make the batter:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until smooth.
4. Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
5. Assemble the cake:
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the streusel topping over the batter.
6. Bake:
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Serve:
- Slice and enjoy this moist, sweet, and crumbly coffee cake with your favorite beverage.
Tips
- If using frozen blueberries, do not thaw them before adding to the batter.
- To prevent blueberries from sinking, toss them in a little flour before folding them in.
Enjoy your Sunday treat! This cake is a guaranteed crowd-pleaser. 🫐💛