Blueberry Sour Cream Coffee Cake

Ingredients and Weight:

• All-purpose flour: 3 cups
• Baking powder: 2 teaspoons
• Granulated sugar: 1 cup
• Salt: 1/2 teaspoon
• Unsalted butter (cold and cubed): 1 cup
• Sour cream: 1 cup
• Large eggs: 2
• Vanilla extract: 1 teaspoon
• Blueberries: 2 cups
• Ground cinnamon: 1/2 teaspoon
• Brown sugar: 1/2 cup

Preparation Time:

20 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt.
3. Cut the butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs.
4. In a separate bowl, whisk together the sour cream, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour half of the batter into the prepared pan and spread evenly.
7. In a small bowl, combine the blueberries, cinnamon, and brown sugar. Sprinkle evenly over the batter.
8. Pour the remaining batter over the blueberries and spread to the edges.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before serving.

Nutritional Information:

• Calories: 350 per slice
• Fat: 15g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and fluffy crumb
• Sweet and tangy sour cream flavor
• Bursting with juicy blueberries
• Cinnamon-infused brown sugar topping

User Comments:

• "This coffee cake is absolutely delicious! The perfect balance of sweet and tart."
• "My kids loved the blueberries and the cinnamon topping was a perfect touch."
• "I made this for a brunch party and it was a huge hit! So easy to make and everyone raved about it."

Special Precautions and Tips:

• Do not overmix the batter, as this can result in a tough cake.
• If you don't have sour cream, you can substitute plain yogurt or buttermilk.
• For a richer flavor, use dark chocolate chips in place of blueberries.
• To make the cake ahead of time, bake it and let it cool completely. Wrap it in plastic wrap and store in the refrigerator for up to 3 days. Rewarm before serving.