Description: This Sour Cream Blueberry Coffee Cake is a delightful treat perfect for breakfast, brunch, or an afternoon snack. The combination of tangy sour cream in the cake batter with juicy blueberries and a buttery, cinnamon-spiced streusel topping creates a moist, flavorful, and utterly irresistible cake that everyone will love. It’s easy to make and even easier to devour!
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (reduce slightly if you prefer less sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup melted unsalted butter
- 1 cup fresh blueberries (frozen works too; no need to thaw)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, diced
- Optional: 1 tablespoon coarse sugar for sprinkling on top
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper for easy removal. This step is crucial because it prevents the cake from sticking to the pan, ensuring that it comes out cleanly and beautifully. Parchment paper is a particularly useful option, as it allows you to lift the entire cake out of the pan in one go, making slicing and serving even easier. Taking the time to properly prepare the pan will save you a lot of frustration later on.
Step 2: Make the Streusel Topping
In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until crumbly. Set aside. The streusel topping is what gives this coffee cake its signature texture and flavor. Using cold butter is essential, as it creates those lovely little pockets of fat that melt in the oven, resulting in a crumbly, buttery topping. If you don’t have a pastry cutter, you can simply use your fingers to rub the butter into the flour mixture. Just be sure to work quickly, so the butter doesn’t get too warm.
Step 3: Mix the Cake Batter
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensuring these dry ingredients are evenly distributed is key to a cake that rises properly and has a uniform texture. The baking powder and baking soda are leavening agents that help the cake to rise, while the salt enhances the other flavors.
In another mixing bowl, stir together the sour cream, egg, vanilla extract, and melted butter until smooth. Sour cream is the secret ingredient that gives this coffee cake its moist and tender crumb. The egg adds richness and structure, while the vanilla extract enhances the overall flavor. Be sure to use melted butter, as it will incorporate more easily into the batter.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. Stir just until the wet and dry ingredients are combined, leaving a few streaks of flour is perfectly fine.
Step 4: Fold in the Blueberries
Gently fold the blueberries into the batter, being careful not to crush them. Reserve a few berries for decorating the top if desired. Fresh blueberries are best, but frozen blueberries work well too. If using frozen blueberries, there’s no need to thaw them first. Just toss them in a tablespoon of flour before adding them to the batter to help prevent them from sinking to the bottom.
Step 5: Assemble the Cake
Pour the batter into the prepared baking pan and spread it out evenly with a spatula. A smooth, even layer of batter will ensure that the cake bakes uniformly.
Sprinkle half of the streusel topping evenly over the batter, then press lightly to adhere. Reserve the remaining streusel for later. Pressing the streusel topping into the batter helps it to stick and prevents it from falling off during baking.
If using, arrange the reserved blueberries on top of the streusel for added color. This step is optional, but it adds a nice visual appeal to the finished cake.
Step 6: Bake the Coffee Cake
Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so it’s always best to check for doneness using a toothpick. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
During the last 5 minutes of baking, sprinkle the remaining streusel over the top for extra crunch. Adding the remaining streusel topping during the last few minutes of baking prevents it from burning and ensures that it stays nice and crunchy.
Step 7: Cool and Serve
Let the coffee cake cool in the pan for at least 15–20 minutes before slicing. This allows the flavors to set and prevents the blueberries from oozing excessively. Cooling the cake slightly before slicing also makes it easier to cut and serve.
Serve warm, at room temperature, or slightly chilled alongside a cup of coffee or tea for ultimate enjoyment.
Why You Will Love This Recipe
This Sour Cream Blueberry Coffee Cake is a guaranteed crowd-pleaser. Here’s why:
- Moist and Tender Texture: The sour cream adds a delightful tang and creates a supremely moist cake that stays fresh for days.
- Bursting with Flavor: The combination of sweet blueberries, tangy sour cream, and a buttery, cinnamon-spiced streusel topping is simply irresistible.
- Easy to Make: This recipe is straightforward and requires minimal effort, making it perfect for both beginner and experienced bakers.
- Versatile: Enjoy it for breakfast, brunch, dessert, or as a snack. It’s perfect for any occasion.
- Crowd-Pleasing: Everyone loves a good coffee cake, and this one is sure to impress with its delicious flavor and beautiful presentation.
Serving Suggestions:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy a slice with a cup of freshly brewed coffee or tea.
- Dust the top with powdered sugar for an extra touch of sweetness.
- Pair it with a side of fresh fruit for a complete breakfast or brunch.
- Cut into squares and serve as a dessert at your next gathering.
Tips:
- Use Room Temperature Ingredients: Using room temperature ingredients helps the batter come together more easily and results in a more even texture.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Stir just until the wet and dry ingredients are combined.
- Adjust Sweetness: If you prefer a less sweet cake, reduce the amount of granulated sugar in the batter.
- Use Frozen Blueberries: If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
- Store Properly: Store the coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 15 minutes Cook Time: 40-45 minutes Total Time: 55-60 minutes
Nutritional Information: (per serving, approximate)
- Calories: 350
- Protein: 4g
- Sodium: 250mg
Conclusion
This Sour Cream Blueberry Coffee Cake is a delightful recipe that’s sure to become a family favorite. Its moist texture, bursting blueberry flavor, and crumbly streusel topping make it an irresistible treat that’s perfect for any occasion. Whether you’re enjoying a leisurely breakfast, hosting a brunch gathering, or simply craving a sweet treat, this coffee cake is the perfect choice. Its simplicity and versatility make it a winner every time. Happy baking!
Questions and Answers About This Recipe
Q1: Can I use a different type of berry besides blueberries?
A: Absolutely! While blueberries are classic, this recipe is incredibly versatile. You can substitute raspberries, blackberries, or even chopped strawberries. Just be mindful of the moisture content. If using very juicy berries, you might want to toss them lightly in flour before adding them to the batter to prevent the cake from becoming soggy.
Q2: I don’t have sour cream. Can I substitute it with anything else?
A: Yes, you can! Plain Greek yogurt is a great substitute for sour cream in this recipe. It will provide a similar tang and moisture. You could also use creme fraiche or even full-fat plain yogurt. Keep in mind that the flavor and texture might be slightly different, but the result will still be delicious.
Q3: Can I make this coffee cake ahead of time?
A: Definitely! This coffee cake is perfect for making ahead. You can bake it a day in advance and store it in an airtight container at room temperature. The flavors actually meld together beautifully overnight. You can also prepare the streusel topping ahead of time and store it in the refrigerator until you’re ready to assemble the cake.
Q4: My streusel topping always burns. What can I do to prevent this?
A: Burning streusel topping is a common issue, but there are a few tricks to prevent it. First, make sure your oven temperature is accurate. You can also tent the cake loosely with aluminum foil during the last 10-15 minutes of baking to protect the topping. As mentioned in the instructions, sprinkling the remaining streusel topping during the last 5 minutes of baking also helps.
Q5: Can I make this recipe gluten-free?
A: Yes, with a few adjustments. Substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binding agent to help with the structure of the cake. The rest of the ingredients can remain the same. Keep an eye on the baking time, as gluten-free cakes sometimes bake faster.
