Moist blueberry sour cream coffee cake with cinnamon swirl.

Scale

1 1/2 cups sugar

3/4 cup butter

2 eggs

1 cup sour cream

1 teaspoon vanilla

1 1/2 cups blueberries

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup brown sugar

1 tablespoon cinnamon

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1. Preheat oven to 350°F.

2. Cream butter and sugar.

3. Add eggs, sour cream, and vanilla.

4. Mix dry ingredients and combine.

5. Fold in blueberries.

6. Layer batter and cinnamon filling.

7. Bake 45–55 minutes.

Use room temperature ingredients.

Toss frozen blueberries in flour.

Cool before slicing.