Description
This Blueberry Sour Cream Coffee Cake is a moist, tender, and flavorful breakfast treat or dessert. Made with fresh blueberries and a tangy sour cream batter, it’s topped with a buttery cinnamon streusel for a delightful crunch. Perfect alongside coffee or tea, this cake offers a balance of sweet and tart with a soft crumb that melts in your mouth.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Make the Streusel Topping: In a small bowl, combine the sugar, flour, and cinnamon. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set this aside; it will provide a delicious crunchy topping.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the cake batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step helps incorporate air into the batter, resulting in a tender cake.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, followed by mixing in the sour cream and vanilla extract until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter which can make the cake tough.
- Fold in Blueberries: Carefully fold the fresh or thawed blueberries into the batter, distributing them evenly without breaking them up.
- Assemble the Cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the prepared streusel topping over the surface of the batter to add texture and sweetness.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is a golden brown.
- Cool and Serve: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. Serve warm or at room temperature alongside your favorite coffee or tea.
Notes
- Use fresh blueberries for the best texture, but frozen blueberries can be used if thawed and drained first to avoid excess moisture.
- Do not overmix the batter to keep the cake tender and light.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.
- For extra flavor, consider adding a tablespoon of lemon zest to the batter.
- Make sure the butter for the streusel topping is very cold to achieve the crumbly texture.
