Blueberry Sour Cream Coffee Cake

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Blueberry Sour Cream Coffee Cake

Juicy blueberries and buttery crumb topping make this sour cream coffee cake hard to resist. Prepped in 20 minutes, serve it for breakfast, brunch or alongside your morning cup of coffee.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 352kcal

Author: Lori

Equipment

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated white sugar
2 eggs room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

For the Crumb Topping

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup granulated white sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter melted

Instructions

Preheat the oven to 350°F. Grease a 9x9-inch baking dish and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a small bowl and set aside.
2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Cream the butter and white sugar together in a large bowl until it’s light and fluffy. Beat in the eggs one at a time.
½ cup unsalted butter, 1 cup granulated white sugar, 2 eggs
Add the sour cream and vanilla and mix until smooth.
1 cup sour cream, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet mixture, stirring just until combined after each addition. Gently fold in the blueberries.
2 cups fresh or frozen blueberries
Transfer the batter to the prepared baking dish, spreading evenly.
In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and stir until crumbly then sprinkle it evenly over the batter.
½ cup all-purpose flour, ⅓ cup brown sugar, ¼ cup granulated white sugar, ½ teaspoon ground cinnamon, ¼ cup unsalted butter
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool slightly before slicing and serving.

Notes

When measuring the flour, spoon it into the measuring cup lightly then scrape with a knife to level it off.
Check the expiration dates on your baking powder and soda to make sure they're fresh.
Avoid overmixing the batter.
Be gentle when adding the blueberries to avoid breaking them open and turning the batter purple.
After the coffee cake has cooled, tightly cover the leftovers. Keep on the counter for up to 2 days or in an airtight container in the fridge for up to 5 days.

Nutrition