Sour Cream Coffee Cake

Step 1

In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.

Step 2

Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.

Step 3

In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.

Step 4

Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.

Step 5

Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.

Step 6

Fold in the blueberries.

Step 7

Divide the batter evenly between the three (9x5-inch) loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover crumb topping in a freezer safe zip-style bag)

Step 8

Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.

Step 9

Let the cakes cool for 20 minutes before slicing.