Description
This Blueberry Sour Cream Coffee Cake is a moist and tender dessert perfect for breakfast or an afternoon treat. Featuring a luscious sour cream batter studded with fresh or frozen blueberries and topped with a cinnamon-spiced streusel crumble, this coffee cake bakes to golden perfection, offering a delightful combination of sweet and tangy flavors with a crumbly topping.
Ingredients
Scale
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or a springform pan to ensure the cake doesn’t stick during baking.
- Prepare the batter: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream until the batter is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing the batter.
- Add blueberries: Gently fold the blueberries into the batter, taking care not to break them, especially if using fresh berries. If using frozen, add them directly without thawing to prevent color bleeding.
- Prepare streusel topping: In a small bowl, mix granulated sugar, brown sugar, ground cinnamon, salt, and all-purpose flour. Pour in the melted butter and stir until the mixture becomes crumbly.
- Assemble and bake: Spread the batter evenly into the greased pan. Sprinkle the streusel topping evenly over the surface. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the coffee cake to cool in the pan for 10 minutes. Slice and serve warm or at room temperature for the best flavor experience.
Notes
- Do not thaw frozen blueberries before adding; this prevents the batter from turning purple.
- You can substitute sour cream with plain Greek yogurt if needed, but the taste and texture might vary slightly.
- To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- The streusel topping can be customized by adding chopped nuts like pecans or walnuts for extra crunch.
- Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.
