Blueberry Coffee Cake

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This decadent blueberry coffee cake is loaded with fresh blueberries, bakes up moist and delicious, and has a crunchy buttery walnut topping!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 381kcal

Author: Karlynn Johnston

Ingredients

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

Topping

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

Instructions

Preheat your oven to 350 °F. Grease a 9x9 pan and set aside.
In a medium bowl, whisk together the flour, baking powder and 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. Add in the blueberries and mix until spread 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, working the butter into the dry ingredients until small pieces, then sprinkle in an even layer on top of the batter,
Bake for 45-55 minutes, or until a toothpick or cake tester inserted comes out clean. Remove and cool completely.
Store for up to 24 hours in a closed container at room temperature, coffee cake tends to dry out fast. Do not refrigerate.

Notes

This can take a while to bake, if the topping stars to brown too quickly lightly lay a piece of aluminum foil over the top to prevent it from burning.

Nutrition