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Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake

  • Author: Lina
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

Sour Cream Blueberry Coffee Cake is a moist and tender breakfast treat that perfectly balances sweet and tangy flavors. Rich sour cream blends with juicy fresh blueberries for a luscious texture that melts in your mouth. Ideal for breakfast, brunch, or afternoon snacks, this cake offers comforting indulgence with every bite.

Ingredients

Scale

Cake Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh blueberries
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Crumb Topping

  • 1/2 cup unsalted butter, cold
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon (optional)

Instructions

  1. Prepare the Crumb Topping: In a small bowl, combine cold butter, sugar, flour, and cinnamon until the mixture resembles coarse crumbs; set aside to top the cake later.
  2. Mix the Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl to ensure even rising and a light crumb for the cake.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs with sugar and vanilla extract until fluffy. Stir in the sour cream to add moisture and richness.
  4. Fold Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to maintain a tender texture without overmixing.
  5. Add Blueberries: Toss fresh blueberries lightly in flour to prevent sinking, then gently fold them into the batter.
  6. Assemble and Bake: Pour the batter into a greased baking pan. Sprinkle crumb topping evenly over the batter. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Notes

  • Use fresh blueberries for best texture and flavor; they prevent excess moisture that frozen or canned berries might add.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Bring eggs and sour cream to room temperature before mixing for better incorporation.
  • Coat blueberries with flour before folding to keep them evenly distributed.
  • Allow the cake to cool slightly before serving to let flavors settle and crumb topping firm up.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: coffee cake, blueberry coffee cake, sour cream cake, breakfast cake, brunch dessert, moist cake

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