Ingredients
For the Cake:
1 cup all-purpose flour
1 cup whole wheat flour (or use all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Topping:
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup rolled oats (optional)
1/4 cup unsalted butter, melted
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
Prepare the Topping:
In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. If using, add the rolled oats. Mix well and set aside.
Make the Cake Batter:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Assemble the Cake:
Pour half of the batter into the prepared baking pan and spread it evenly.
Sprinkle about half of the topping mixture over the batter.
Pour the remaining batter on top and spread it gently, then sprinkle the remaining topping over the entire cake.
Bake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer to a wire rack to cool completely. Cut into squares and serve.
Enjoy!
This coffee cake pairs beautifully with your morning coffee or tea. Leftovers can be stored in an airtight container at room temperature for a couple of days or in the refrigerator for a week. Enjoy your baking!