Blueberry Sour Cream Coffee Cake Decadent
Indulge in the irresistible allure of this Blueberry Sour Cream Coffee Cake, a decadent treat perfect for breakfast, brunch, or dessert. Bursting with fresh, juicy blueberries and layered with a fragrant cinnamon-brown sugar streusel, this moist and tender coffee cake gets its richness from creamy sour cream and a buttery glaze drizzle. The recipe combines simple techniques, like folding flour-coated blueberries into the batter to prevent sinking, with a double-layered streusel for extra texture and flavor. Perfectly baked to a golden brown, this cake is as visually stunning as it is delicious. Serve it warm with a steaming cup of coffee or tea for a bakery-quality experience right at home.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 eggs, large
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 0.75 cup brown sugar
- 2 teaspoons cinnamon
- 0.25 cup unsalted butter, melted (for streusel)
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the batter tender.
In another small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
Gently fold the floured blueberries into the batter using a spatula.
In a small bowl, prepare the streusel topping by mixing the brown sugar, cinnamon, and melted unsalted butter together until crumbly.
Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel over the batter.
Spoon the remaining batter on top and spread it carefully to cover. Sprinkle the rest of the streusel evenly over the top.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the cooled cake before slicing and serving.
Enjoy your decadent Blueberry Sour Cream Coffee Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
6179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.3 g | 393% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1323 mg | 441% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 832.9 g | 303% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 571.8 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 694 mg | 53% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1060 mg | 23% | |
*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.
