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Sour Cream Blueberry Coffee Cake pinterest

Sour Cream Blueberry Coffee Cake

The perfect balance of tangy sour cream, sweet bursts of blueberries, and a buttery crumb topping creates an irresistible breakfast or dessert option that stays moist for days.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cake, Blueberry, Sour Cream, Breakfast Cake, Streusel Topping
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 320kcal

Equipment

  • 9-inch Springform Pan or Bundt Pan
  • Electric Mixer
  • Mixing bowls
  • Wire rack

Ingredients

For the Cake

  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened, room temperature
  • 1 cup granulated sugar or 3/4 cup coconut sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract pure, not imitation
  • 1 cup full-fat sour cream Greek yogurt works too
  • 2 cups fresh blueberries or frozen (unthawed)

For the Streusel Topping

  • 1/2 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon Ceylon cinnamon preferred
  • 1/4 cup cold unsalted butter cubed
  • 1/2 cup chopped walnuts or pecans optional

Instructions

  • Preheat your oven to 350°F (175°C) and position a rack in the center. Grease and flour a 9-inch springform pan or bundt pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  • Using an electric mixer, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in vanilla extract.
  • Gradually add the flour mixture to the butter mixture in three parts, alternating with the sour cream (begin and end with flour). Mix on low speed just until combined after each addition.
  • Gently fold in the blueberries using a spatula, not a mixer.
  • In a small bowl, combine brown sugar, flour, and cinnamon for the streusel topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using.
  • Pour half the batter into the prepared pan, sprinkle with half the streusel, 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 with a few moist crumbs.
  • Allow the cake to cool in the pan for 15-20 minutes before removing to a wire rack.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before starting.
Tossing your blueberries in 1 tablespoon of flour before adding can help prevent them from sinking.
This cake actually improves in flavor after 24 hours as the moisture from the sour cream further enhances the texture.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 220mg | Fiber: 1.5g | Sugar: 25g
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