Description
This Blueberry Sour Cream Coffee Cake is a moist, tender treat perfect for breakfast or dessert. Featuring a tender crumb with bursts of fresh blueberries and a sweet, crumbly cinnamon streusel topping, it combines creamy sour cream and rich butter for a delightful flavor and texture. Easy to prepare and baked to golden perfection, this cake is 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) and grease a 9-inch square baking dish or a springform pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs, Vanilla, and Sour Cream: Beat in the eggs one at a time to combine well. Then add the vanilla extract followed by the sour cream, mixing until smooth and fully incorporated.
- Combine 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.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to crush them and evenly distributing throughout.
- Pour Batter into Pan: Spread the batter evenly in the prepared baking dish or springform pan, smoothing the top for even baking.
- Prepare Streusel Topping: In a small bowl, mix together granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in the melted butter until the mixture is crumbly and clumps together.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over the batter in the pan to create a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use frozen blueberries without thawing to prevent the batter from becoming too watery.
- If you prefer a more pronounced streusel topping, you can double the streusel ingredients.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
- Ensure not to overmix the batter to keep the cake tender and soft.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Blueberries can be swapped with other berries or fruits like raspberries or chopped apples for variation.
