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Blueberry Sour Cream Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 78 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Sour Cream Coffee Cake is a moist, tender breakfast treat bursting with fresh blueberries and a cinnamon pecan streusel topping. The sour cream adds richness and enhances the texture, while the cinnamon-swirled topping gives each bite a delightful sweetness and crunch. Perfect for a morning gathering or a cozy weekend brunch, this cake is easy to prepare and bakes to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream

Fruits

  • 2 cups fresh blueberries, tossed with 1 tablespoon flour

Topping

  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or a springform pan to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, typically 3-4 minutes with a mixer.
  4. Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
  5. Incorporate sour cream: Mix in the full-fat sour cream until the batter is smooth and well blended.
  6. Combine dry and wet: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing just until combined to avoid overworking the batter.
  7. Fold in blueberries: Carefully fold in the blueberries that have been tossed in flour to prevent them from sinking during baking.
  8. Prepare topping: In a small bowl, combine the brown sugar, chopped pecans (if using), and ground cinnamon creating a streusel mix.
  9. Layer the batter and topping: Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon-pecan topping over the batter layer. Spread the remaining batter on top, then finish by sprinkling the rest of the topping evenly over the surface.
  10. Bake the cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven.
  11. Cool and serve: Allow the coffee cake to cool in the pan for at least 20 minutes before slicing and serving to let it set properly and make slicing easier.

Notes

  • Tossing the blueberries in flour prevents them from sinking to the bottom of the cake during baking.
  • You can substitute fresh blueberries with frozen ones; do not thaw before using but increase the baking time slightly to compensate.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate to keep fresh longer.

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