Blueberry Coffee Cake
Moist blueberry coffee cake recipe
Prepare the oven and pan:
Make blueberry topping:
Combine all the ingredients in a small pot over medium-high heat. Stirring occasionally, boil for 10 minutes, or until you are left with about 1 cup of blueberry compote. (Don't break up the blueberries - you want some left whole.) Remove from heat.
Place the melted butter in a large bowl, and whisk in the sugar.
Add the egg, and beat for one minute.
Whisk in the sour cream and vanilla.
Add the flour, baking powder, and baking soda. Mix until all ingredients are incorporated.
Assemble and bake the cake:
Spread the batter in the prepared baking pan.
Pour the blueberry compote on top.
Crumble the streusel over the top.
Bake for 35 to 38 minutes, or until the center bounces back when gently pressed.
Cool for 10 minutes before slicing and serving.
Calories: 346kcal | Carbohydrates: 43g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 85mg | Potassium: 121mg | Fiber: 1g | Sugar: 25g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg