Sour cream blueberry coffee cake is a delicious and moist cake that combines the tangy flavor of sour cream with the sweetness of blueberries. It’s a perfect treat for breakfast, brunch, or dessert. Here’s a recipe for making sour cream blueberry coffee cake:
Ingredients:
For the Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Streusel Topping:
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or a similar-sized round pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, which should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to overmix. If you’re using frozen blueberries, you might notice that the batter turns slightly blue; this is normal.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- In a small bowl, combine the streusel topping ingredients: sugar, flour, cold cubed butter, and ground cinnamon. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter in the pan.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the coffee cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can dust it with powdered sugar for extra sweetness if desired.
Slice and serve your sour cream blueberry coffee cake as a delightful breakfast or dessert treat. Enjoy!
