This Moist Blueberry Sour Cream Coffee Cake is full of candy blueberries, has a crumbly center, cinnamon and streusel and is baked to perfection. All you need is a little powdered sugar for a delicious breakfast, dessert, or treat!

Coffee cake is the perfect breakfast or lunch and we love to enjoy it any time of the year. Some of our other favorites are the Sour

Cream Cinnamon Streusel Coffee Cake and the Strawberry Rhubarb Coffee Cake.

The first time I ate this cake, I fell in love with it. I was living in New Jersey and a family of congregants invited me to dinner. I can’t remember the rest of the meal but the delicious raspberry coffee cake made in a tube bowl that they served for dessert was easily one of the best things I’ve ever tasted!

Let me be the first to tell you that this blueberry-raspberry sour cream coffee cake recipe is one to keep in your cookbook cupboard. It’s incredibly easy to whip up a delicious brunch treat, or you can even spoon a scoop of vanilla ice cream on top for a delicious dessert.

*ingredients

°1 cup soft butter

°2 cups of white sugar

°2 eggs

°1 cup sour cream

°1 c. vanilla extract

°1 cup all-purpose flour

°1 c. chemical yeast

°¼ tsp. salt

°1 cup of fresh blueberries

°Half a cup of brown sugar

°1 c. ground cinnamon

°Half a cup of chopped American walnuts

°1 tbsp. powdered sugar for dusting

*How to make :

Preheat oven to 350 degrees F. Greased and flour a 9-inch baking pan.

In  bowl, beat the butter & sugar until light & fluffy. Beat the eggs one by one, then add the sour cream and vanilla. Mix flour with baking powder and salt; Stir into batter until blended. stir in blueberries. Pour half of batter into the prepared pan.

In a small bowl, combine brown sugar, cinnamon, and walnuts. Sprinkle half of this mixture over the batter in the skillet. Spoon remaining mixture over top, then sprinkle with remaining pecan mixture.

Use a knife or a thin spatula to move the layer of sugar into the cake.

Bake for fifty five to 60 mins withinside the preheated oven, or till a knife inserted into the cake crown comes out clean. Cool mold on a wire rack.

Invert onto a serving platter and pat vigorously to remove from pan. Sprinkle with powdered sugar just before serving.

Enjoy !