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Sour Cream Blueberry Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Sour Cream Blueberry Coffee Cake is a moist and tender breakfast or dessert treat featuring fresh or frozen blueberries and a crumbly cinnamon streusel topping. Made with simple pantry ingredients like flour, sugar, and sour cream, this cake delivers a perfect balance of sweet and tangy flavors. Ideal for weekend brunches or cozy mornings, it bakes to a golden finish and stays fresh for days.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

Streusel Topping

  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold unsalted butter, cubed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a 9×9-inch baking dish thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are evenly combined for consistent baking.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which will help create a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to infuse the batter with aroma and flavor.
  5. Incorporate Sour Cream: Mix in the sour cream until the batter is smooth and creamy, which contributes moisture and tanginess to the cake.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until the dry ingredients are incorporated to avoid overmixing and tough cake.
  7. Fold in Blueberries: Carefully fold in the blueberries to distribute them evenly without breaking them up, preserving bursts of fruit throughout the cake.
  8. Transfer Batter: Spread the batter evenly into the prepared pan, smoothing the surface with a spatula.
  9. Prepare Streusel Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold cubed unsalted butter using a fork or fingers until the mixture resembles coarse crumbs.
  10. Top the Cake: Sprinkle the streusel topping evenly over the batter for a sweet, crunchy finish.
  11. Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  12. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing to let it set for cleaner cuts. Enjoy warm or at room temperature.

Notes

  • For added texture, stir chopped nuts such as walnuts or pecans into the streusel topping before sprinkling it on the batter.
  • You can drizzle the cooled cake with a simple powdered sugar glaze (powdered sugar mixed with milk and vanilla) for extra sweetness and decoration.
  • Store the cake well covered at room temperature for 2 to 3 days or refrigerate for longer freshness.

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Find it online: https://quickfoodsecrets.com/sour-cream-blueberry-coffee-cake-recipe/