Description
Whipping up this blueberry sour cream coffee cake delivers pure morning comfort straight from your kitchen. Tender crumbs packed with juicy berries and a buttery streusel topping make breakfast feel like a special treat you cannot wait to share.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
Supporting Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Streusel Topping:
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, cold and cut into small pieces
- ½ teaspoon ground cinnamon
Instructions
- Prepare your oven at 350°F. Coat a 9-inch round cake pan with butter and flour, ensuring complete coverage.
- Create streusel topping by mixing ⅓ cup sugar, ⅓ cup flour, and ½ teaspoon cinnamon. Cut ¼ cup cold butter into the mixture until it looks like rough pebbles.
- Combine 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl.
- Beat ½ cup softened butter with 1 cup sugar until creamy. Add 2 eggs one at a time, blending thoroughly.
- Incorporate 1 cup sour cream and 1 teaspoon vanilla into the butter mixture until smooth and consistent.
- Gradually fold dry ingredients into wet ingredients, mixing minimally to prevent overmixing.
- Gently add 1 ½ cups blueberries to the batter, distributing them evenly without crushing.
- Transfer batter to prepared pan, spreading carefully to create an even surface.
- Sprinkle the entire streusel mixture across the top of the batter.
- Bake at 350°F for 40-45 minutes, checking that a toothpick comes out clean from the center.
- Remove from oven and let cake rest in the pan for 10 minutes to stabilize.
- Transfer cake to a wire rack, allowing it to cool completely before slicing and serving.
Notes
- Fresh blueberries work best when they’re lightly coated in flour before folding into the batter, which prevents them from sinking to the bottom during baking.
- Check your cake around 35 minutes of baking to avoid overcooking, as oven temperatures can vary slightly between kitchen appliances.
- For a gluten-free version, swap regular flour with a good quality gluten-free flour blend and ensure your baking powder is also gluten-free.
- When making the streusel, keep butter extremely cold and work quickly to create those perfect crumbly texture clusters that give the cake its delicious crunch.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 341 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg