Blueberry Sour Cream Coffee Cake Recipe

This Blueberry Sour Cream Coffee Cake is soft, moist, and filled with juicy blueberries. The tangy sour cream and sweet crumb topping make it a perfect choice for breakfast, brunch, or an afternoon treat with coffee.

Ingredients:

For the Cake:
2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

For the Crumb Topping (Streusel):
1/3 cup brown sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cut into small cubes

(Optional) 1/4 cup chopped walnuts or pecans

Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan (a springform pan also works well).

2. Make the Crumb Topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the cold butter and use a fork or your fingers to blend until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside.

3. Mix the Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

Stir in the sour cream, then gradually fold in the dry ingredients just until combined. Gently fold in the blueberries (tossing them in a spoonful of flour first can prevent them from sinking).

4. Assemble:
Spread half of the batter evenly into the prepared pan. Sprinkle half of the crumb topping over the batter. Add the remaining batter on top, smoothing it out. Finish with the rest of the streusel topping.

5. Bake:
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

6. (Optional) Glaze:
For a light glaze, whisk together 1/2 cup powdered sugar and 1–2 teaspoons milk. Drizzle over the cooled cake before serving.

Helpful Tips
You can use either fresh or frozen blueberries. If using frozen, do not thaw before adding to the batter.

The cake keeps well in an airtight container at room temperature for up to 3 days.

Perfect served warm or at room temperature with a cup of coffee or tea.