Description
This moist and tender Blueberry Sour Cream Coffee Cake features plump blueberries folded into a buttery batter and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a delightful snack alongside your favorite cup of coffee or tea.
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 and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or springform pan to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and flavorings: Beat in the eggs one at a time to ensure even incorporation. Then mix in the vanilla extract followed by the sour cream, which adds moisture and tanginess to the cake.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cake dense.
- Fold in blueberries: Carefully fold the fresh or frozen blueberries into the batter, ensuring they are evenly distributed without breaking them up to keep bursts of fruit within the cake.
- Spread batter in pan: Transfer and spread the batter evenly into the prepared baking pan, smoothing the top for an even bake.
- Prepare streusel topping: In a small bowl, combine granulated sugar, brown sugar, ground cinnamon, salt, and flour. Stir in the melted butter until the mixture becomes crumbly and coarse.
- Add streusel topping: Sprinkle the crumbly streusel evenly over the surface of the batter, adding a crunchy, sweet finishing layer.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool before serving: Allow the cake to cool in the pan for about 10 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not thaw frozen blueberries before adding to prevent them from bleeding color and making the batter blue.
- Make sure not to overmix the batter to maintain a light and tender crumb.
- You can substitute the all-purpose flour with gluten-free flour blend for a gluten-free variation.
- This cake pairs wonderfully with coffee or tea and can be served with a dollop of whipped cream or vanilla yogurt.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
