Tons of Blueberry Coffee Cake
Treat yourself to the ultimate breakfast indulgence with this "Tons of Blueberry Coffee Cake," a moist, fluffy delight bursting with juicy blueberries in every bite. Perfectly balanced with a tender crumb, this crowd-pleasing cake features a rich sour cream batter and a cinnamon-sugar crumble topping that adds just the right amount of sweetness and crunch. Ready in just over an hour, this recipe is quick to prepare but yields bakery-style results that will impress family and friends alike. Whether served warm alongside a steaming cup of coffee or enjoyed as a midday snack, this blueberry coffee cake is sure to become a favorite. Keywords: blueberry coffee cake, moist coffee cake, sour cream coffee cake, crumble topping recipe, brunch dessert.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 teaspoon ground cinnamon
- 0.5 cups brown sugar (packed)
- 0.25 cups unsalted butter (melted)
- 0.5 cups all-purpose flour (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream together 0.75 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries using a silicone spatula, being careful not to crush them.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
For the crumble topping, in a small bowl, mix together 0.5 cups of brown sugar, 0.25 cups of melted unsalted butter, 0.5 cups of flour, and 1 teaspoon of cinnamon until crumbly.
Sprinkle the crumble topping evenly over the coffee cake batter.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 45.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 115 mg | 2% | |
*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.
