A delicious and moist coffee cake packed with fresh blueberries and a hint of sour cream, perfect for breakfast or dessert.
Preparation time
20min
Cooking time
50min
Ingredients
8 Servings
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 200 grams blueberries
- 2 eggs
- 200 grams granulated sugar
- 0.5 teaspoons salt
- 240 grams sour cream
- 113 grams unsalted butter
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3
In a large bowl, cream the butter and sugar together until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Step 6
Gently fold in the blueberries.
Step 7
Pour the batter into the prepared cake pan and spread it evenly.
Step 8
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.