Description
Indulge in the delightful blend of tart blueberries, rich sour cream, and sweet streusel in this Sour Cream Blueberry Coffee Cake. Perfect for breakfast or dessert, this moist and tender cake is a crowd-pleaser that pairs perfectly with a cup of coffee or tea.
Ingredients
Scale
Cake:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) sour cream
- 1 teaspoon vanilla extract
- 2 cups (250g) 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)
Streusel Topping:
- 1/3 cup (67g) brown sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (45g) cold butter, cubed
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch round or square baking dish.
- Prepare batter: Cream butter and sugar, add eggs, sour cream, and vanilla. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Combine wet and dry ingredients, then fold in blueberries. Pour batter into pan.
- Make streusel: Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool before serving.
Notes
- For added crunch, include chopped nuts like pecans or walnuts in the streusel.
- Enhance the cake with a simple glaze made by mixing powdered sugar with a bit of milk and drizzling over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
