Blueberry Sour Cream Coffee Cake

½ cup butter
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups fresh blueberries, divided
Streusel filling
5 tablespoons salted butter, melted
¾ cup brown sugar
1 ½ teaspoons cinnamon

Preheat the oven to 350 degrees.
Cream butter and sugars. Add in vanilla, eggs, and sour cream and mix until smooth.
Mix in flour, baking soda, and baking powder.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place the filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
Add the remaining butter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
Bake in a 350-degree oven for 45-50 minutes. Top with vanilla or cream cheese frosting or glaze

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