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Sour Cream Blueberry Coffee Cake Recipe

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4 from 22 reviews

This Sour Cream Blueberry Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a cinnamon streusel and a tangy lemon glaze. Perfect for breakfast, brunch, or a delightful afternoon treat, this cake has a rich, buttery crumb balanced by the freshness of fruit and a sweet glaze.

  • Total Time: 2 hours 50 minutes
  • Yield: 1 9-inch cake (approximately 10-12 servings)

Ingredients

Blueberries

  • 2 cups fresh blueberries
  • 1 tablespoon flour or cornstarch

Streusel Topping

  • 1 cup all purpose flour
  • 1 cup light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup butter, cold and cubed

Cake Batter

  • 1 3/4 cups all purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1 cup granulated white sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons heavy cream or milk
  • 2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a 9-inch springform pan with parchment paper and grease the bottom and sides with butter or cooking spray. Set aside.
  2. Prepare Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour or cornstarch to coat evenly. This prevents the berries from sinking during baking. Set aside.
  3. Make the Streusel: In a medium bowl, combine 1 cup flour, brown sugar, and cinnamon. Add the cold, cubed butter, and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  4. Mix Dry Cake Ingredients: In another small bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Scrape down the sides.
  6. Add Eggs, Vanilla, and Sour Cream: Add eggs and vanilla extract. Beat on medium speed for about 30 seconds until incorporated. Add sour cream and continue beating on medium speed until fully combined, about another 30 seconds. Scrape the bowl as needed.
  7. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed. Beat until just combined and no dry flour streaks remain.
  8. Fold in Half the Blueberries: Add half of the prepared blueberries and gently fold them into the batter using a rubber spatula. The batter will be thick and dense.
  9. Assemble the Cake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining blueberries evenly over the batter, then generously top with the streusel mixture.
  10. Bake: Bake in the center of the preheated oven for 50-55 minutes. Check after 40 minutes; if the cake is browning too quickly on top, tent with foil. The cake is done when the center no longer jiggles and a toothpick inserted into the center comes out clean.
  11. Cool: Remove the cake from the oven and let cool in the pan for 20 minutes. Then remove the springform pan sides and cool the cake completely on a wire rack for about 1 hour.
  12. Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, heavy cream (or milk), and lemon juice until smooth. Drizzle over the cooled cake.
  13. Serve: Slice the cake, serve, and enjoy your delicious sour cream blueberry coffee cake!

Notes

  • Use fresh blueberries for best texture; frozen berries may release excess moisture.
  • Make sure the butter for the batter is at room temperature while the butter for the streusel is cold for proper texture contrasts.
  • Check the cake frequently toward the end of baking to prevent over-browning.
  • The glaze can be adjusted in thickness by adding more cream for a thinner glaze or more powdered sugar for a thicker consistency.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sour-cream-blueberry-coffee-cake-recipe/