Sour Cream Blueberry Coffee Cake

This remarkable coffee cake featuring tangy sour cream creates an irresistibly moist crumb while bursting blueberries add pockets of sweet-tart flavor that perfectly balance the richness. Perfect for brunch or afternoon coffee!

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Blueberry Cake, Coffee Cake, Sour Cream Cake, Blueberry Coffee Cake

Prep Time: 20

Cook Time: 45

Cooling Time: 15

Total Time: 1 30

Servings: slices

Calories: 320kcal

Equipment

9-inch springform pan or bundt cake pan
Mixing bowls
Electric Mixer
Wire Cooling Rack

Ingredients

For the Cake

2 cups all-purpose flour substitute with gluten-free flour blend for dietary restrictions
1 cup granulated sugar coconut sugar works well for a lower glycemic option
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup full-fat sour cream Greek yogurt can be substituted for a lighter option
1/2 cup unsalted butter softened (or coconut oil for dairy-free version)
2 large eggs room temperature
1 tsp vanilla extract
2 cups fresh blueberries or frozen, unthawed

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold unsalted butter cubed
1 tsp ground cinnamon
1/2 cup chopped walnuts or pecans optional

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or bundt cake pan with butter or cooking spray, then dust lightly with flour. For easy removal, consider lining the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Fold in the sour cream until just combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter, being careful not to crush them.
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
Pour half the batter into the prepared pan. Sprinkle with 1/3 of the streusel mixture. Add remaining batter and top with the rest of the streusel.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes before removing to a wire rack to cool completely.

Notes

For best results, bring all refrigerated ingredients to room temperature before starting.
This cake actually develops deeper flavors after sitting for 24 hours.
Store in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or freeze for up to 3 months.
To refresh day-old cake, warm individual slices for 10-15 seconds in the microwave.

Nutrition

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