Description
This Blueberry Sour Cream Coffee Cake is a delightful treat that combines the tartness of fresh blueberries with a moist, tender cake and a sweet cinnamon streusel topping. Perfect for breakfast or dessert!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
Streusel Topping:
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or baking dish.
- Prepare the Batter: In a medium bowl, whisk together dry ingredients. In a large bowl, cream butter and sugar, add eggs and vanilla, mix in sour cream, then gradually add dry ingredients. Fold in blueberries and spread batter in the pan.
- Make the Streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 45–50 minutes until a toothpick comes out clean. Cool slightly before serving.
Notes
- For extra flavor, add ½ teaspoon lemon zest to the batter.
- This cake tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
