Soft and delicious

Blueberry Coffee Cake 

Blueberry Sour Cream Coffee Cake is topped with cinnamon brown sugar crumble. It’s loaded with blueberries and overripe bananas.

- super moist - easy to make -bursting with blueberries -perfect for fall

Why you will LOVE this recipe:

– all purpose flour – baking powder – baking soda – salt – 2 large eggs – granulated sugar – vanilla extract – sour cream – 1 medium banana  –blueberries fresh or frozen–  – powdered sugar – brown sugar

Ingredients

Ingredients

what you'll need: 

Mix together the cinnamon, flour, salt, light brown sugar and nuts. Stir in the butter. Place crumble in the fridge.

Instructions

Whisk to combine the flour, baking powder, baking soda,  and salt. 

Instructions

In a large bowl, add the sugars and lemon zest. Stir or whisk in the melted butter until combined.

Instructions

Mix in the mashed banana, sour cream, eggs, and vanilla. Fold the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix. Fold in the blueberries.

Instructions

Pour the batter into the pan. Remove crumble from the refrigerator. Use a fork to break up the crumble if needed. Spread crumble evenly over the batter.

Instructions

Bake 45-50 minutes until a toothpick comes out clean when inserted in the middle of the cake.

Instructions

Instructions

Remove from oven and place pan on a cooling rack. Sprinkle with powdered sugar or lemon icing and enjoy!

Instructions

Instructions

Moist, fluffy Blueberry Coffee Cake with Sour Cream topped with a sweet, crunchy cinnamon brown sugar crumble. It’s loaded with blueberries and overripe bananas. No mixer needed for this quick, easy recipe.

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