Description
This Blueberry Sour Cream Coffee Cake is a moist, tender, and deliciously flavorful dessert, perfect for breakfast or an afternoon treat. It features a soft sour cream batter loaded with fresh or frozen blueberries, topped with a cinnamon-sugar streusel that adds a delightful crumbly texture and sweetness. Baked to golden perfection, this cake is simple to prepare and sure to please a crowd.
Ingredients
Scale
Cake:
- 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 a springform pan thoroughly to prevent the cake from sticking.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps incorporate air for a tender crumb.
- Add eggs, vanilla, and sour cream: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until smooth and 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, mixing gently until just combined to avoid overmixing.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries, trying not to break them, to evenly distribute throughout the batter.
- Prepare streusel topping: In a small bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in the melted butter until the mixture becomes crumbly with small clumps.
- Assemble and bake: Spread the batter evenly in the prepared pan. Sprinkle the streusel topping generously over the batter. Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes to set. Slice and serve warm or at room temperature for the best flavor and texture.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid turning the batter blue and watery.
- Ensure not to overmix the batter as this can result in a dense cake.
- The streusel topping can be adjusted with more or less cinnamon depending on your taste preference.
- Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent touch.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
