Sour Cream Blueberry Cake
This Blueberry Sour Cream Coffee Cake is an easy and super moist blueberry coffee cake, bursting with almond and fresh blueberries flavors!
Ingredients
- ½ cup butter, softened, plus more for the pan
- 1 cup sugar, plus 2 Tbsp. for the blueberries
- 3 eggs
- 1 ½ cups sour cream
- 1 tsp. almond extract
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 2 cups fresh 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!