Sour Cream Blueberry Coffee Cake

Bytatsyfun

If you’re looking for a dessert that’s both comforting and impressive, look no further than Sour Cream Blueberry Coffee Cake. This cake is the perfect companion for a warm cup of coffee or tea, making it an ideal choice for brunches, casual gatherings, or even as a simple treat to enjoy at home. Packed with juicy blueberries and a moist, tender crumb, this coffee cake is elevated by the tanginess of sour cream and the crunch of a buttery streusel topping.

Why You’ll Love This Recipe

  1. Moist Texture: The sour cream adds richness and moisture, ensuring the cake stays soft for days.
  2. Juicy Blueberries: Bursts of fresh blueberries in every bite make this cake a fruit lover’s dream.
  3. Irresistible Streusel Topping: The crumbly, buttery topping adds a delightful crunch and a hint of cinnamon.
  4. !ed with other fruits or flavorings.

Ingredients

For the cake:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the streusel topping:

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9×9-inch baking dish.
  2. Make the Batter:
    • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream and vanilla extract until smooth.
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    • Gently fold in the blueberries, being careful not to overmix.
  3. Prepare the Streusel Topping:
    • In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Assemble the Cake:
    • Pour the batter into the prepared pan, spreading it evenly.
    • Sprinkle the streusel topping over the batter, covering the surface evenly.
  5. Bake:
    • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If using a springform pan, place it on a baking sheet to catch any drips.
  6. Cool and Serve:
    • Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Success

  • Coat the Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake.
  • Customize the Topping: Add chopped nuts like pecans or walnuts to the streusel for extra crunch.
  • Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.

Serving Suggestions

Enjoy this Sour Cream Blueberry Coffee Cake with a dollop of whipped cream or a drizzle of glaze made from powdered sugar and milk. It pairs wonderfully with a freshly brewed cup of coffee or a soothing herbal tea.

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