Blueberry Sour Cream Coffee Cake (Dairy)
A kosher blueberry sour cream coffee cake combines a rich sour cream batter with a vibrant blueberry ribbon and a sweet cinnamon crumb topping.
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Instructions
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Preheat oven to 350 F and prepare a 9-inch-round cake pan by greasing and flouring it.
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For the crumb topping, combine flour, brown sugar, white sugar, and cinnamon in a bowl, then cut in butter until crumbly; set aside.
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In a separate bowl, toss berries with sugar, flour, and cinnamon; set aside.
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Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Incorporate sour cream, oil, eggs, and vanilla until the thick batter is smooth.
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Pour half the batter into the prepared pan, spread evenly, sprinkle with berries, then cover with the remaining batter. Smooth the top and evenly distribute the crumb topping.
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Bake for 40 to 45 minutes until golden and a tester comes out clean; cool in the pan on a wire rack.