Description

This Blueberry Coffee Cake combines irresistible flavors with simple preparation. Made with fresh blueberries and a buttery topping, it’s perfect for breakfast or dessert!

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla
1 ¼ cups sour cream
2 cup blueberries
¼ cup granulated sugar
¼ cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
½ cup chopped walnuts
3 tablespoons salted butter
half batch buttery vanilla glaze

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Instructions

Preheat your oven to 350 °F. Grease a 9×9 pan and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until fully combined, then mix in the vanilla.
Add the dry ingredients alternately with the sour cream to the butter mixture. Mix until smooth. Gently fold in the blueberries until evenly distributed throughout the batter.
Spread the batter into the prepared pan. Tap a few times on the counter to remove any air bubbles.
Combine the topping ingredients in a small bowl, mixing in the butter until small pieces form, then sprinkle evenly on top of the batter.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool completely.

Notes

Store the coffee cake in a closed container at room temperature for up to 24 hours. It tends to dry out quickly, so avoid refrigerating it.
The buttery vanilla glaze adds an extra touch of sweetness and can be drizzled on top after cooling.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg