Blueberry Sour Cream Coffee Cake (Not Dry!)
Indulge in the delightful flavors of this Blueberry Sour Cream Coffee Cake, a moist and flavorful treat perfect for breakfast, brunch, or dessert. With its tender crumb enhanced by the richness of sour cream and studded with juicy blueberries, every slice offers a burst of fruity goodness. The crunchy brown sugar cinnamon streusel topping adds an irresistible contrast to the soft cake, making it an instant favorite for gatherings or cozy mornings at home. Simple to prepare and visually appealing, this coffee cake is destined to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 1/2 cups fresh blueberries
- 1 teaspoon cornstarch
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla bean paste or extract
- 3/4 cup sour cream (room temperature)
- 1/4 cup whole milk (room temperature)
- 1 cup fresh blueberries (for the top of the coffee cake)
- 1 cup all-purpose flour
- 1/4 cup light brown sugar (packed)
- 2 teaspoons cinnamon
- 1/4 teaspoon baking powder
- 5 tablespoons unsalted butter (melted)
- 1 cup powdered sugar
- 2–3 tablespoons whole milk
- 1 teaspoon vanilla paste or extract
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9×9 springform pan with parchment paper and butter.
- In a bowl, combine flour, baking powder, and salt; set aside.
- Toss blueberries with cornstarch in another bowl; set aside.
- Cream butter and sugars until fluffy. Add eggs one by one and mix in vanilla.
- Blend in sour cream then gradually add dry ingredients mixed with milk until just combined.
- Spread half the batter in the pan, top with half the blueberries, then repeat with remaining batter and blueberries.
- For streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly; sprinkle over cake.
- Bake for 50-60 minutes or until a toothpick comes out clean. Cool before glazing.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg