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
Scale
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
