Classic Blueberry Sour Cream Coffee Cake Recipe
This recipe blueberry sour cream coffee cake is a moist, buttery treat bursting with fresh blueberries and topped with a crumbly streusel. Perfect for breakfast, brunch, or dessert, it’s easy to make and irresistibly delicious!
Equipment
- 9-inch square or circular baking dish
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Hand mixer or stand mixer
- Pastry cutter (or your hands)
- Whisk
- Spatula
- Measuring cups and spoons
- Microplane or zester (for lemon zest)
- Toothpick (for testing doneness)
- Tin foil (if needed for covering)
Ingredients
- 2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, at room temperature
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups fresh blueberries
- Zest of 1 lemon + 1 tablespoon lemon juice
Streusel Topping
- 3/4 cup all-purpose flour
- 6 tablespoons cold unsalted butter, diced
- 1/2 cup packed brown sugar
Instructions
- Start by preparing your baking dish. Use a 9x13 inch baking pan for this recipe. Follow these steps:Grease the baking pan with butter or non-stick spray.Lightly dust the pan with flour to prevent sticking.Now, preheat your oven to 350°F (175°C). This temperature is perfect for baking the cake evenly. Set a timer for about 10 minutes while the oven heats up. A properly preheated oven ensures the cake rises well and bakes evenly. While waiting for the oven, you can wash the blueberries. Get everything ready for the next steps!
- Fresh blueberries are essential for this cake. Start by washing them carefully. Follow these steps:Place the blueberries in a colander.Rinse them under cool running water for 1-2 minutes.Gently pat them dry with a clean kitchen towel.If using frozen blueberries, do not thaw them. Frozen berries keep their shape better during baking. Next, check for any stems or leaves. Remove any that you find. This makes sure your cake tastes perfect. Now, set the prepared blueberries aside. They will be added to the batter later.
- The streusel topping adds a sweet crunch to your coffee cake. Here’s how to make it:In a medium bowl, combine:1 cup all-purpose flour1/2 cup brown sugar, packed1/2 teaspoon ground cinnamon1/4 cup cold unsalted butter, cut into small piecesMix these ingredients using a fork or your fingers.Keep mixing until it resembles coarse crumbs.This topping will create a delicious layer on top of your cake. Set it aside for now. You will sprinkle it over the cake before baking.
- Now it’s time to mix the cake batter. This step is simple and quick. Follow these instructions:In a large bowl, cream together:1/2 cup unsalted butter, softened1 cup granulated sugarAdd 2 eggs, one at a time, mixing well after each addition.Stir in 1 cup of sour cream and 1 teaspoon of vanilla extract.In a separate bowl, combine:1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon saltGradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix. Gently fold in the prepared blueberries. Your batter is now ready!
- Time to assemble your cake! Pour half of the batter into the prepared baking dish. Use a spatula to spread it evenly. Next, sprinkle half of the streusel topping over the batter. Then, add the remaining batter on top. Finally, sprinkle the rest of the streusel on the very top.Place the cake in the preheated oven. Bake for 45-50 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
