Sour Cream Blueberry Coffee Cake
Indulge in the perfect combination of sweet and tangy with this Sour Cream Blueberry Coffee Cake, a must-try treat that’s as moist as it is flavorful. Packed with juicy bursts of fresh or frozen blueberries and a tender, buttery crumb texture thanks to the sour cream, this cake is elevated by a cinnamon-infused streusel topping that adds a delightful crunch. Quick to prepare in just 20 minutes, this coffee cake bakes to golden perfection in under an hour, making it an ideal choice for breakfast, brunch, or a midday coffee break. Whether served warm or at room temperature, it pairs beautifully with a fresh cup of coffee or tea. Perfect for gatherings or as a special treat, this easy-to-make recipe will have your kitchen smelling heavenly and your guests swooning. Keywords: Sour Cream Blueberry Coffee Cake, moist coffee cake, blueberry dessert, breakfast cake, streusel topping.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 0.75 cups brown sugar
- 0.5 cups all-purpose flour (for topping)
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and eggs together until light and fluffy, about 2 minutes.
Add the sour cream and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
In a small bowl, combine the brown sugar, 1/2 cup of flour, and cinnamon. Add the melted butter and stir until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter in the pan.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before slicing.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
4540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 292% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 638.9 g | 232% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 345.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 580 mg | 45% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 909 mg | 19% | |
*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.
