Blueberry Coffee Cake Recipe: Moist

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line it with parchment paper.
2. In a small bowl, combine 1/2 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Work the cold cubed butter into the mixture using a fork or fingers until coarse crumbs form. Refrigerate until needed.
3. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and 1/2 tsp salt.
4. In a separate large bowl, cream the softened butter and granulated sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Stir the sour cream into the butter mixture until the batter is smooth and ivory-colored.
6. Toss the blueberries with 1 tablespoon of flour until lightly coated.
7. Gently fold the dry flour mixture into the wet ingredients using a spatula, then fold in the blueberries until just combined.
8. Spoon the batter into the prepared pan and smooth the top. Sprinkle the chilled streusel evenly across the surface.
9. Bake for 50–55 minutes until a toothpick inserted into the center comes out clean.