Directions

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch square baking pan.

Prepare the Streusel Topping:

In a small mixing bowl, combine the flour, sugar, and cinnamon.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Set aside.

Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.

Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Add Blueberries:

Gently fold in the blueberries, being careful not to overmix.

Assemble the Cake:

Pour the batter into the prepared baking pan and spread it evenly.

Sprinkle the streusel topping evenly over the batter.

Bake the Cake:

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack.

Serve:

Once the cake has cooled, cut into squares and serve.

Enjoy your Blueberry Sour Cream Coffee Cake with a cup of coffee or tea.