Sour Cream Blueberry Coffee Cake Recipe

If you’re searching for a delightful treat that balances tangy, sweet, and crumbly textures in every bite, look no further than this Sour Cream Blueberry Coffee Cake Recipe. It’s a moist, tender cake bursting with juicy blueberries and a buttery, cinnamon-speckled streusel topping that elevates your morning coffee ritual or afternoon snack to new heights. The addition of sour cream is a game-changer, lending just the right amount of richness and a subtle tang that keeps the cake perfectly moist and flavorful. Trust me, once you try this recipe, it’ll quickly become one of your all-time favorites to bake again and again.

Ingredients You’ll Need

Crafting this Sour Cream Blueberry Coffee Cake Recipe requires basic ingredients you probably already have, but each plays a vital role in creating the perfect texture and taste. From the tangy sour cream to the fresh blueberries and that irresistible streusel topping, every component contributes to this cake’s charm.

• 2 cups all-purpose flour: The foundation of the cake’s tender crumb, providing the necessary structure.
• 1 teaspoon baking powder: Helps the cake rise and become light and airy.
• 1/2 teaspoon baking soda: Works with sour cream to give a subtle lift and tenderness.
• 1/2 teaspoon salt: Balances flavors and enhances sweetness.
• 1/2 cup unsalted butter (softened): Adds richness and moisture for a melt-in-your-mouth texture.
• 1 cup granulated sugar: Sweetens the cake beautifully without overpowering.
• 2 large eggs: Bind ingredients together while adding richness.
• 1 teaspoon vanilla extract: Infuses warmth and depth of flavor.
• 1 cup sour cream: The secret ingredient giving the cake a tender crumb and slight tanginess.
• 1 1/2 cups fresh or frozen blueberries: Bursts of fruity juiciness—do not thaw if frozen to prevent sogginess.

For the streusel topping:

• 1/3 cup brown sugar: Contributes sweetness and caramel notes to the crumbly topping.
• 1/3 cup all-purpose flour: Gives structure to the streusel crumbs.
• 1/2 teaspoon cinnamon: Adds comforting spice and warmth.
• 3 tablespoons cold unsalted butter (cubed): Creates the crumbly, buttery texture of the streusel when cut in.

How to Make Sour Cream Blueberry Coffee Cake Recipe

Step 1: Prepare Your Baking Pan and Dry Ingredients

Begin by preheating your oven to 350°F and greasing a 9-inch springform pan or a 9×9-inch baking dish. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these ingredients beforehand ensures an even rise and consistent texture throughout your coffee cake.

Step 2: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step traps air in the batter, which helps your cake rise and become wonderfully tender.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to bring a lovely aroma and depth to your cake batter.

Step 4: Mix in Sour Cream

Add the sour cream and mix until the batter is smooth and creamy. This ingredient is essential for adding moisture and a subtle tang that makes this coffee cake stand out.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing here to keep your cake tender.

Step 6: Fold in Blueberries

Gently fold in the blueberries, being careful not to crush them. If you’re using frozen berries, add them straight from the freezer without thawing to keep the batter from turning purple and watery.

Step 7: Spread Batter and Prepare Streusel

Spread the batter evenly into your prepared pan. To make the streusel topping, mix the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Sprinkle this streusel evenly over the blueberry batter, creating that signature crumbly, crunchy topping.

Step 8: Bake to Perfection

Bake your coffee cake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow it to cool for at least 15 minutes before slicing — this helps the flavors meld and makes slicing easier without crumbling.

How to Serve Sour Cream Blueberry Coffee Cake Recipe

Garnishes

To take your serving up a notch, consider dusting the cake with a light sprinkle of powdered sugar or drizzling a simple glaze made from powdered sugar and lemon juice. Fresh blueberries or a sprig of mint add a pretty touch and highlight the fresh fruit inside.

Side Dishes

This coffee cake pairs beautifully with a creamy cup of coffee or tea for a cozy morning or afternoon pick-me-up. If you’re serving it at brunch, pair it with fresh fruit salad or a dollop of whipped cream for an elegant touch.

Creative Ways to Present

For a fun twist, try serving slices of this cake alongside vanilla ice cream for dessert. You can also cut it into small squares to create a charming coffee cake sampler tray, perfect for sharing at gatherings or celebrations.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered at room temperature for 2 to 3 days to keep it moist and fresh. For longer storage, place it in an airtight container and refrigerate for up to a week.

Freezing

This Sour Cream Blueberry Coffee Cake Recipe freezes beautifully. Wrap slices tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.

Reheating

To enjoy the cake warm, reheat slices in a microwave for about 20 to 30 seconds or pop them in the oven at 300°F for 10 minutes. The gentle heat will bring back that fresh-baked feel and soften the streusel topping nicely.

FAQs

Can I use frozen blueberries in this recipe?

Yes! Frozen blueberries work wonderfully, just don’t thaw them before mixing into the batter to avoid excess moisture that could make the cake soggy.

Is sour cream necessary for the cake?

Sour cream is key for keeping this cake moist and tender, plus it adds a lovely tang that balances the sweetness perfectly. You could substitute with yogurt, but sour cream provides the best texture.

How do I prevent the streusel from sinking into the cake?

Make sure your batter is thick enough and sprinkle the streusel evenly over the top before baking. Also, cutting cold butter into the streusel helps it stay crumbly and crisp on top.

Can I add nuts to the streusel topping?

Absolutely! Chopped walnuts or pecans add great texture and flavor to the streusel. Just mix them in with the other streusel ingredients before sprinkling on top.

How should I store leftover cake to keep it fresh?

Keep leftovers covered at room temperature for a couple of days or refrigerated in an airtight container for up to a week to maintain freshness and flavor.

Final Thoughts

This Sour Cream Blueberry Coffee Cake Recipe is more than just a simple cake — it’s a warm, delicious way to brighten your mornings or sweeten your afternoons with friends and family. Its tender crumb, vibrant burst of blueberries, and crumbly topping make it a treat you’ll be excited to bake again and again. Don’t wait to give it a try; I promise it’ll become a cherished staple in your baking repertoire!

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