Description
This Blueberry Sour Cream Coffee Cake is a moist and tender treat featuring a luscious sour cream batter studded with fresh or frozen blueberries. It’s topped with a crumbly cinnamon-sugar streusel that adds a delightful texture and sweetness, making it a perfect morning indulgence or afternoon snack with coffee or tea.
Ingredients
Scale
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish or a springform pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs, Vanilla, and Sour Cream: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream to add moisture and richness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly without crushing.
- Spread Batter: Pour and spread the batter evenly into the prepared baking dish or pan.
- Prepare Streusel: In a medium bowl, mix granulated sugar, brown sugar, ground cinnamon, salt, and flour. Stir in the melted butter until the mixture forms coarse crumbs.
- Top Batter with Streusel: Sprinkle the streusel topping evenly over the cake batter to add a sweet and crunchy layer.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too watery.
- For a more intense blueberry flavor, gently toss the berries in a teaspoon of flour before folding into the batter to prevent sinking.
- Ensure the butter is softened for easier creaming with the sugar.
- If you prefer a more dramatic crumb topping, feel free to double the streusel ingredients.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Optionally, warm slightly before serving to enhance the buttery flavor and softness.
