Blueberry Sour Cream Coffee Cake
Indulge in the perfect balance of sweetness and tang with this Blueberry Sour Cream Coffee Cake, a moist, tender treat crowned with a luscious cinnamon-brown sugar streusel. Featuring fresh, juicy blueberries folded into a rich batter made with creamy sour cream and real vanilla extract, this recipe ensures every bite bursts with flavor. The buttery streusel topping adds a delectable crunch, making it an irresistible pairing for your morning coffee or an elegant dessert idea. With just 20 minutes of prep time and simple steps to follow, this homemade coffee cake is ideal for brunch gatherings, afternoon tea, or a sweet midweek indulgence. Serve warm or at room temperature for a crowd-pleasing option that celebrates the best of homemade baking!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 whole Large eggs
- 1.5 cups Fresh blueberries
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 cup All-purpose flour (for streusel topping)
- 0.25 cup Unsalted butter (cold and cubed, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish and set it aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter, sour cream, vanilla extract, and eggs until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. The batter will be thick.
Gently fold in the blueberries using a spatula, being careful not to crush them.
In a small bowl, prepare the streusel topping: combine the brown sugar, cinnamon, and flour. Add the cold, cubed butter, and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 580.1 g | 211% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 310.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 546 mg | 42% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
