Blueberry Sour Cream Coffee Cake is the perfect treat for breakfast, brunch, or a dessert with a nice cup of coffee. The tangy sour cream gives the cake a rich texture, and the blueberries add a burst of sweetness. Plus, the streusel topping adds a nice crunch! Here’s a simple recipe for it:
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (full-fat for the best texture)
- 1 1/2 cups fresh or frozen blueberries (no need to thaw if using frozen)
For the Streusel Topping:
- 1/2 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
2. Make the streusel topping:
- In a small bowl, combine the brown sugar, flour, and cinnamon.
- Cut in the softened butter using a fork or your fingers until the mixture forms crumbly pieces. Set aside.
3. Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
- Gently fold in the blueberries using a spatula.
4. Assemble the cake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Sprinkle the streusel topping evenly over the top of the batter.
5. Bake:
- Bake for about 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil and continue baking.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
6. Serve:
- Once cooled, slice and serve. It’s great on its own or with a light dusting of powdered sugar on top.
Tips:
- Frozen blueberries: If you use frozen blueberries, do not thaw them before adding them to the batter. This helps prevent the color from bleeding into the cake.
- Make it a streusel lover’s cake: If you love the streusel topping, feel free to double the streusel recipe for extra crunch.
- Add-ins: You can add lemon zest to the batter for a fresh citrus flavor that pairs wonderfully with blueberries.
This cake is super soft, rich, and the blueberries give it a nice burst of sweetness with each bite. It’s perfect with coffee or tea, or even as an after-dinner treat! Do you think you’ll try making it?
