Blueberry Sour Cream Coffee Cake Recipe
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.
- Author: Jeannette
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- 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.
- 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.
- Assemble the Cake: Pour batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Enjoy the cake warm or at room temperature with your favorite coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Blueberry, Coffee Cake, Streusel, Dessert, Breakfast, Baking