Blueberry Sour Cream Coffee Cake

This easy Blueberry Sour Cream Coffee is perfect for breakfast, an afternoon snack or a dessert after dinner.  The sour cream keeps the cake moist and the blueberries add a delicious burst of sweetness.  A sweet frosting piped or drizzled over the top adds another layer of deliciousness. 

1/2 cup butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

2 eggs

1 cup sour cream

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups fresh blueberries, divided

Read directions below very carefully before adding the blueberries as they do not get mixed into the batter. Also, if you are using frozen blueberries, do not thaw them to avoid turning your cake batter blue.

Streusel filling:

5 TBS salted butter, melted

3/4 cup brown sugar

1 1/2 tsp cinnamon

Preheat oven to 350F degrees.

Cream butter and sugars.  Add in vanilla, eggs and sour cream and mix well until completely smooth. Mix in flour, baking soda and baking powder.  Set aside.

In another small bowl, combine the streusel filling and set aside.

Prepare bundt pan by spraying with non-stick cooking spray.  Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Spread the streusel filling out into the indented batter.  Top with half of the blueberries (3/4 cup).

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter.  Top with the last remaining 3/4 cup of the blueberries.

Bake in a 350F degree oven for 45-55 minutes.  Let the cake cool in the pan for about 10-15 minutes (not any longer than that).  Remove cake to a wire rack so it can cool completely before adding any topping.  

Top with a vanilla or cream cheese frosting or glaze or you can sift powdered sugar over the cake, whichever you prefer.

Serves 10

Source: 3boysandadog.com

Janice