Blueberry Sour Cream Coffee Cake is a delightful and moist cake, perfect for breakfast, brunch, or an afternoon treat. Packed with juicy blueberries, enhanced by the rich texture of sour cream, and topped with a crumbly cinnamon streusel, this cake offers a perfect balance of sweetness and tang. The combination of soft cake and crunchy topping makes it an irresistible choice for any occasion. Whether you serve it warm with coffee or enjoy it as a dessert, this cake is sure to impress with its tender crumb and luscious flavor.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen blueberries
- For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Prepare the Streusel Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Pour in melted butter and stir until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
- Incorporate Sour Cream and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Start and end with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed in the batter. If using frozen blueberries, do not thaw to prevent color bleeding.
- Assemble the Cake: Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping over it. Add the remaining batter and top with the rest of the streusel.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the glaze by mixing powdered sugar, milk, and vanilla extract, then drizzle over the cake.
- Serve and Enjoy: Slice and serve this delicious Blueberry Sour Cream Coffee Cake with your favorite coffee or tea.
This cake stays moist for days and can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness. Enjoy its rich, buttery texture, tart blueberries, and sweet crumbly topping in every bite!