Blueberry Sour Cream Coffee Cake Recipe
Indulge in the delightful flavors of Blueberry Sour Cream Coffee Cake. This moist and tender cake is bursting with juicy blueberries and topped with a cinnamon streusel for the perfect balance of sweetness and tang. Ideal for breakfast, brunch, or a sweet treat any time of day.
- Prep Time: 20 mins
- Cook Time: 35-40 mins
- Total Time: 1 hr
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- All-Purpose Flour (2 1/2 cups)
- Granulated Sugar (1 1/2 cups)
- Baking Powder (2 teaspoons)
- Baking Soda (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Unsalted Butter (1/2 cup, softened)
- Sour Cream (1 cup)
- Large Eggs (2)
- Vanilla Extract (1 teaspoon)
- Fresh Blueberries (1 1/2 cups)
For the Streusel Topping
- Granulated Sugar (1/2 cup)
- All-Purpose Flour (1/3 cup)
- Ground Cinnamon (1/2 teaspoon)
- Unsalted Butter (1/4 cup, cold and cubed)
Instructions
- Preheat the Oven and Prepare the Pan – Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the Streusel Topping – Combine dry ingredients and cut in butter. Set aside.
- Mix the Dry Ingredients – Whisk flour, baking powder, baking soda, and salt together.
- Cream the Butter and Sugar – Beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Combine Wet and Dry Ingredients – Mix in sour cream, then add dry ingredients and fold in blueberries.
- Assemble and Bake – Transfer batter to pan, add streusel topping, and bake for 35-40 minutes.
- Cool and Serve – Cool in pan, then transfer to a wire rack to cool completely before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Blueberry Sour Cream Coffee Cake, Coffee Cake Recipe, Blueberry Cake, Streusel Topping
Find it online: https://tastybynova.com/blueberry-sour-cream-coffee-cake-recipe/
