Blueberry Sour Cream Coffeecake
Dive into the irresistible charm of a homemade Blueberry Sour Cream Coffeecake, a perfect balance of tender crumb and luscious fruit that’s bound to brighten your mornings or elevate your dessert table. This delightful recipe combines the creamy richness of sour cream with juicy bursts of blueberries, creating a moist, flavor-packed cake. Topped with a buttery cinnamon-sugar crumble, each slice offers a sweet, crunchy contrast to the soft and fluffy interior. Ideal for breakfast, brunch, or coffee breaks, this easy-to-make coffeecake comes together in just over an hour and serves up to 8 people. Whether you're using fresh or frozen blueberries, this versatile treat is a guaranteed crowd-pleaser that can be enjoyed warm or at room temperature. Don't forget to pair it with a steaming cup of coffee or tea for the ultimate indulgence!
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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, softened
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen blueberries
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup all-purpose flour (for crumb topping)
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold the blueberries into the batter using a spatula.
Pour the batter into the prepared pan, spreading it evenly.
In a small bowl, make the crumb topping by combining the light brown sugar, ground cinnamon, flour, and melted butter. Mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake the coffeecake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 608.0 g | 221% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 339.2 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 541 mg | 42% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 840 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.
