Sour Cream Blueberry Coffee Cake Recipe
If you love a tender, moist coffee cake that bursts with juicy blueberries and offers a delightful crumbly topping, then this Sour Cream Blueberry Coffee Cake Recipe is about to become your new favorite. The subtle tang of sour cream pairs beautifully with fresh blueberries, while the cinnamon-studded streusel adds the perfect crunch. It’s the kind of cake that feels like a warm hug in every bite and is perfect for breakfast, brunch, or even a cozy afternoon treat with your favorite cup of coffee.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each plays a crucial role in shaping the perfect texture and flavor of your coffee cake. From the tangy sour cream to the fresh blueberries and cinnamon-scented streusel, every element works in harmony to make this coffee cake utterly irresistible.
- All-purpose flour (1 1/2 cups): The foundation for a tender crumb that holds everything together beautifully.
- Baking powder (1 tsp): Helps the cake rise to a light and fluffy texture.
- Baking soda (1/2 tsp): Reacts with the sour cream to enhance leavening and adds a slight golden color.
- Salt (1/4 tsp): Balances the sweetness and heightens the flavors.
- Unsalted butter (1/2 cup + 1/4 cup): Adds richness and moisture to both the cake and the streusel topping.
- Granulated sugar (1 cup): Sweetens the cake and helps achieve a tender crumb.
- Large eggs (2): Bind ingredients and add structure with liquid protein.
- Vanilla extract (1 tsp): Infuses warmth and depth of flavor.
- Sour cream (1 cup): The star ingredient that keeps the cake moist and gives it a slight tang.
- Fresh or frozen blueberries (1 1/2 cups): Provide bursts of juicy sweetness throughout the cake.
- Brown sugar (1/3 cup, packed): Adds a molasses-rich sweetness to the streusel topping.
- Ground cinnamon (1/2 tsp): Imparts cozy warmth to complement the blueberries perfectly.
How to Make Sour Cream Blueberry Coffee Cake Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). This ensures a consistent temperature so your coffee cake bakes evenly. Don’t forget to grease and flour your 9-inch pan, or line it with parchment paper for easy removal later.
Step 2: Prepare the Streusel Topping
Streusel is the crunchy, buttery crumbly topping that makes this coffee cake extra special. Mix together flour, brown sugar, and cinnamon in a small bowl. Add softened butter and combine until the mixture feels like coarse crumbs. Set this aside so it’s ready to sprinkle atop your batter.
Step 3: Make the Cake Batter
In one bowl, whisk together flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter with granulated sugar until fluffy, which usually takes about 2–3 minutes. Then, add eggs one at a time, beating well after each addition to incorporate air and create a light texture. Stir in vanilla extract to enhance all the flavors.
Step 4: Combine Wet and Dry Ingredients
Add your dry ingredients to the wet ingredients in two parts, alternating with the sour cream. Begin and finish with the dry parts. Mixing gently is key here — you want everything well incorporated but avoid overmixing so the cake stays tender and light.
Step 5: Fold in the Blueberries
Carefully fold the blueberries into the batter. Be gentle; you don’t want to crush the berries and turn your batter purple. If you are using frozen blueberries, keeping them frozen until mixing helps prevent the batter from turning too watery.
Step 6: Assemble and Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter, and then bake your cake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top has turned a beautiful golden brown.
Step 7: Cool and Enjoy
Once baked, let your cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. This step helps the cake set up so slices come out clean and look beautiful on your plate. Now it’s time to slice, serve, and enjoy!
How to Serve Sour Cream Blueberry Coffee Cake Recipe
Garnishes
For an extra touch, sprinkle powdered sugar over the cooled coffee cake just before serving. Fresh mint leaves or a dollop of whipped cream also brighten up the dish and add a little elegance, perfect if you’re serving guests.
Side Dishes
This coffee cake pairs wonderfully with a fresh fruit salad or a simple mixed green salad to balance the sweet richness. For a breakfast feast, serve alongside scrambled eggs and bacon for a hearty contrast that everyone will adore.
Creative Ways to Present
Try cutting the cake into mini squares and stacking them with layers of mascarpone or cream cheese frosting for a decadent treat. Or serve warm slices drizzled with honey and a sprinkle of toasted almonds for a crunchy twist that will wow your friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover coffee cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week, just bring it back to room temperature before serving.
Freezing
You can freeze the cake wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving to revive that fresh-baked taste.
Reheating
To revive the texture and warmth, reheat individual slices in a microwave for about 15-20 seconds or pop them in a preheated oven at 300°F for 10 minutes. Be careful not to overheat, which can dry the cake out.
FAQs
Can I use frozen blueberries in the Sour Cream Blueberry Coffee Cake Recipe?
Absolutely! Keep them frozen until you fold them into the batter to avoid excess moisture that can make the cake soggy. This keeps the blueberries bursting with flavor while maintaining the perfect cake texture.
Why is sour cream used in this coffee cake?
Sour cream adds moisture and a subtle tang that balances the sweetness beautifully. It also helps produce a tender crumb and keeps the cake soft for days.
Can I substitute sour cream with yogurt?
You can substitute sour cream with full-fat plain yogurt. It will deliver a similar tang and moisture, but stick to yogurt with rich creaminess to maintain the cake’s texture.
How do I prevent the blueberries from sinking to the bottom?
Coating the blueberries lightly with flour before gently folding them into the batter helps suspend them evenly so they don’t sink during baking.
Is this recipe suitable for baking in a square pan?
Yes! The recipe works perfectly in a 9-inch square pan. Baking times may be almost the same, just check around 45 minutes with a toothpick to avoid overbaking.
Final Thoughts
This Sour Cream Blueberry Coffee Cake Recipe is a cozy, delightful treat that fills your kitchen with heavenly aromas and your heart with joy. Whether you’re baking for a casual morning or a special brunch, this cake is sure to impress everyone at the table. Give it a try and watch it become a beloved staple in your recipe collection.
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Sour Cream Blueberry Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
A delightful Sour Cream Blueberry Coffee Cake featuring a tender, moist crumb bursting with fresh blueberries and topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or an afternoon treat, this cake combines rich sour cream and a delicate crumbly topping for a balance of textures and flavors that coffee lovers will adore.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round or square baking pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the softened butter and mix with your fingers or a fork until the mixture becomes crumbly and well combined. Set aside the streusel topping for later use.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents. In a separate large bowl, cream the softened butter and granulated sugar together using a mixer or whisk until the mixture is light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract to flavor the batter.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix gently and just until combined to maintain a tender texture and avoid overmixing which could toughen the cake.
- Fold in the Blueberries: Carefully fold the fresh or frozen blueberries into the batter. Use a gentle folding motion to keep the berries intact and evenly distributed without crushing them.
- Assemble the Cake: Pour the batter into the prepared baking pan. Smooth the top with a spatula to create an even layer. Evenly sprinkle the prepared streusel topping over the batter’s surface to create a sweet, crumbly crust.
- Bake: Place the cake in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked. The cake should also have a golden brown top.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve the coffee cake warm or at room temperature with coffee or tea.
Notes
- Use fresh or frozen blueberries; if using frozen, add them to the batter directly without thawing to prevent color bleeding.
- Do not overmix batter once dry ingredients are added to keep the cake tender.
- The streusel topping adds a delightful texture and flavor contrast—ensure it’s crumbly but not greasy for the best result.
- This cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices briefly before serving for a freshly baked taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
