Description
This blueberry sour cream coffee cake is a moist, buttery treat packed with tangy blueberries and topped with a crumbly streusel. Perfect for breakfast, brunch, or dessert, it’s an easy-to-make, crowd-pleasing recipe!
Ingredients
For the Cake:
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)
For the 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 the oven to 350°F (175°C) and grease a 9-inch square baking dish or springform pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in the blueberries. Spread the batter evenly in the prepared pan.
- For the streusel, mix granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in melted butter until crumbly. Sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Use fresh or frozen blueberries directly from the freezer to avoid excess moisture.
Add lemon zest to the batter for a citrusy twist.
For a glaze, mix powdered sugar with milk and drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 320 kcal
