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Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake Recipe

5.3 from 25 reviews

A delightful Blueberry Sour Cream Coffee Cake that is moist, tender, and bursting with fresh blueberries, topped with a buttery cinnamon streusel. Perfect for breakfast or as a sweet treat with coffee or tea.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries (or frozen, thawed and drained)

For the Streusel Topping:

  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Make the Streusel Topping: In a small bowl, mix together sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the Cake Batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in sour cream and vanilla extract until smooth. Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in the blueberries.
  4. Assemble the Cake: Pour batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
  5. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Serve: Enjoy the cake warm or at room temperature with your favorite coffee or tea.

Nutrition

Keywords: Blueberry, Coffee Cake, Streusel, Dessert, Breakfast, Baking