Ingredients
Method
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
Make the Streusel Topping
- In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
Bake the Cake
- Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel topping over the batter.
- Add the remaining cake batter and top with the remaining streusel.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
This coffee cake can be served warm or at room temperature. It pairs well with coffee or tea.