Description
This Sour Cream Blueberry Coffee Cake is a perfect balance of sweet, tangy, and rich flavors. Moist and tender from the sour cream, with juicy blueberries and a crumbly streusel topping, it’s the perfect cake to serve at breakfast, brunch, or with your afternoon coffee.
Ingredients
Scale
For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
- Prepare the Streusel Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the softened butter and mix until the streusel is crumbly and well combined. Set aside.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two parts, alternating with the sour cream. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the Blueberries: Gently fold the blueberries into the batter, being careful not to break them up too much.
- Assemble the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the top of the batter.
- Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool and Serve: Let the coffee cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve!
Notes
- If you’re using frozen blueberries, make sure to fold them into the batter frozen to prevent the batter from turning blue.
- This coffee cake can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- For a fun twist, you can add a tablespoon of lemon zest to the batter for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (out of 10)
- Calories: 250
- Sugar: 23g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg