Blueberry Sour Cream Coffee Cake Recipe
Indulge in the delightful combination of tangy blueberries, rich sour cream, and a buttery streusel topping with this Blueberry Sour Cream Coffee Cake recipe. Perfect for breakfast, brunch, or a sweet treat with your favorite beverage.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Streusel Topping:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Make the Streusel Topping: In a small bowl, mix together sugar, flour, and cinnamon. Cut in the cold butter until mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs, one at a time. Mix in sour cream and vanilla extract until smooth.
- Add Dry Ingredients and Blueberries: Gradually add dry ingredients to wet, mixing until just combined. Gently fold in blueberries.
- Assemble the Cake: Pour batter into prepared pan, spreading evenly. Sprinkle streusel topping over batter.
- Bake: Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean and top is golden brown.
- Cool and Serve: Cool in pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 19g
- Sodium: 195mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Blueberry Sour Cream Coffee Cake, Coffee Cake Recipe, Blueberry Cake, Streusel Topping
