This Blueberry Sour Cream Coffee Cake is an easy and super moist blueberry coffee cake, bursting with almond and fresh blueberries flavors!
Ingredients
½cupbutter, softened, plus more for the pan
1cupsugar, plus 2 Tbsp. for the blueberries
3eggs
1 ½cupssour cream
1tsp.almond extract
2cupsall-purpose flour
1tsp.salt
1 ½tsp.baking powder
1tsp.baking soda
2cupsfresh blueberries, or frozen blueberries
Instructions
Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
In a large mixing bowl, combine butter, sugar, eggs, sour cream, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not overmix.
Put the batter into the springform pan.
Toss the berries with the 2 Tbsp. sugar, and sprinkle over the cake.
Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!