sour cream blueberry coffee cake recipe

Written ByJenny Smyth Posted on
sour cream blueberry coffee cake recipe
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The Best sour cream blueberry coffee cake recipe

I’ve always been a fan of coffee cakes, and this sour cream blueberry coffee cake recipe is one of my favorites. It’s a classic combination of flavors and textures that never fails to impress. The moistness of the sour cream mixed with the sweetness of the blueberries and the crunch of the streusel topping is just perfect.

I’ve made this recipe countless times for my family, and it’s always a hit. My kids love helping me mix the batter and sprinkling the blueberries on top. We often make it for special occasions like birthdays and holidays, but it’s also a staple in our household for a quick breakfast or snack.

One of the best things about this recipe is how versatile it is. You can serve it warm from the oven with a pat of butter, or let it cool completely and enjoy it as a sweet treat later. The leftovers are just as delicious, if not more so, making it perfect for meal prep or potlucks.

And let’s not forget about the health benefits – using sour cream adds moisture without adding extra sugar, and the blueberries provide antioxidants and fiber. I love that this recipe is both decadent and nutritious at the same time! The streusel topping adds an extra layer of flavor and texture that’s hard to resist.

I’ve tried making it with other types of milk or substitutions, but nothing beats the richness of sour cream in this recipe.

Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake

4.7 from 793 votes

A tender, moist coffee cake studded with fresh blueberries and a subtle tang from sour cream. Topped with a buttery cinnamon streusel, it is perfect for breakfast or an afternoon treat.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

For the Cake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
3Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon.
4Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Set aside.
5Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
6In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
8Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour.
9Mix just until combined; do not overmix.
10Gently fold in the blueberries using a rubber spatula, being careful not to crush them.
11Spread the batter evenly into the prepared pan.
12Sprinkle the streusel topping evenly over the batter.
13Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
14If the streusel browns too quickly, tent loosely with foil after 30 minutes.
15Let the cake cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely on the rack before slicing.
16Serve warm or at room temperature.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Rubber spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For best results, use fresh blueberries when in season. If using frozen berries, do not thaw them to prevent the batter from turning purple. The cake keeps well covered at room temperature for up to 2 days.

Watch Video Of How Sour Cream Blueberry Coffee Cake Works

This sour cream blueberry coffee cake recipe is one of my go-to recipes for any occasion – whether it’s a special gathering or just a regular Tuesday morning breakfast. The leftovers are just as delicious as when freshly baked, making it perfect for meal prep or potlucks.

And don’t even get me started on how easy it is to reheat – just pop a slice in the microwave for 10-15 seconds and enjoy! If you’re looking for more ideas on how to serve this coffee cake, consider slicing it into wedges or squares and serving with whipped cream or ice cream on top.

❓ Frequently Asked Questions About Sour Cream Blueberry Coffee Cake

1. What type of flour should I use for this recipe?

For this sour cream blueberry coffee cake recipe, I recommend using all-purpose flour. You can also use bread flour if you prefer a slightly denser crumb. If you’re looking for a gluten-free option, you can substitute with almond flour or coconut flour; however, keep in mind that these alternatives may affect the texture and flavor.

2. Can I use fresh or frozen blueberries?

Yes, you can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, make sure to thaw them first by leaving them at room temperature for about an hour or by microwaving them according to package instructions.

3. How do I make sure my streusel topping doesn’t get soggy?

To prevent your streusel topping from getting soggy, make sure to sprinkle it evenly over the batter before baking. This will help distribute the butter evenly throughout the mixture and prevent clumping.

4. Can I substitute sour cream with yogurt?

While you can substitute sour cream with yogurt in this recipe, keep in mind that it may affect the final texture and flavor. Yogurt has a higher acidity level than sour cream, which can react with other ingredients in the batter.

5. How long does this coffee cake keep fresh?

This coffee cake keeps fresh for up to 3 days when stored in an airtight container at room temperature.

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