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Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake Recipe
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4.7 from 7 reviews

Indulge in the delightful flavors of this Blueberry Sour Cream Coffee Cake! A moist and tender cake loaded with juicy blueberries and topped with a buttery cinnamon streusel, this coffee cake is perfect for breakfast or dessert.

Ingredients

Units Scale

Cake:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

Streusel Topping:

  • 1/2 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Instructions

  1. Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9-inch springform pan or a 9×9-inch square baking dish.
  2. Prepare the cake batter: Cream butter and sugar, add eggs, sour cream, and vanilla. Combine dry ingredients and fold in blueberries.
  3. Layer the batter: Spread half of the batter in the pan, sprinkle half of the streusel, add remaining batter, and top with remaining streusel.
  4. Bake: Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. Cool before serving.

Notes

  • This coffee cake tastes better the next day.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • You can drizzle a glaze of powdered sugar and milk for a sweeter touch.

Nutrition

Find it online: https://easy-tapas-recipes.com/blueberry-sour-cream-coffee-cake-recipe/