Blueberry Streusel Coffee Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes) Generously grease and flour a tube pan to prevent sticking. This ensures the cake releases cleanly after baking.

Recipe View 3 mins In a medium bowl, whisk together 2 3/4 cups all-purpose flour, baking powder, baking soda, and salt. (3 minutes) This ensures even distribution of the leavening agents.

Recipe View 7 mins In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (5 minutes) The mixture should be noticeably lighter in color. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Stir in the vanilla extract. (2 minutes)

Recipe View 4 mins Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. (4 minutes) Mix until just combined; do not overmix, as this can result in a tough cake.

Recipe View 3 mins In a separate bowl, gently toss the blueberries with the brown sugar, chopped walnuts, and cinnamon. (3 minutes) This creates a flavorful streusel topping that complements the blueberries.

Recipe View 8 mins Spread about 1/3 of the batter into the prepared tube pan. (2 minutes) Sprinkle about 1/3 of the blueberry mixture evenly over the batter. (1 minute) Spread about 1/2 of the remaining batter over the blueberry mixture, then top with another 1/3 of the blueberry mixture. (3 minutes) Spread the remaining batter over the blueberry mixture and top with the remaining blueberry mixture. (2 minutes)

Recipe View 1 hrs 3 mins Bake in the preheated oven for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly pressed. (60-65 minutes)

Recipe View 15 mins Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)