Description
This Blueberry Sour Cream Coffee Cake is a moist and tender cake layered with juicy blueberries and topped with a crunchy cinnamon crumb topping. Finished with a light powdered sugar glaze, this coffee cake is perfect for breakfast or brunch and sure to delight with its sweet and tangy flavors.
Ingredients
Units
Scale
Crumb Topping
- 1 cup flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
Cake Batter
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 1/2 cup milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup butter, softened
- 3 cups blueberries (fresh or frozen, unthawed and tossed with 1 tablespoon flour if frozen)
Powdered Sugar Frosting
- 1/2 cup powdered sugar
- 2-3 teaspoons water or milk
Instructions
- Make the Crumb Topping: In a small bowl, combine 1 cup flour, 3/4 cup brown sugar, and 1 teaspoon cinnamon. Add 1/2 cup softened butter and blend with a fork until the mixture feels like damp sand with pea-sized butter pieces. Set aside.
- Prepare the Batter: Preheat oven to 350℉ (175℃). Grease a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, whisk together 2 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup sugar, and 1/2 cup brown sugar. In a separate bowl, whisk 1 cup sour cream, 1/2 cup milk, 3 eggs, and 1 tablespoon vanilla until smooth.
- Combine Butter with Dry Ingredients: Add 1 cup softened butter to the dry mix and blend until crumbly, ideally using a stand mixer for ease.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the crumbly dry mixture and mix until just combined, being careful not to overmix.
- Assemble the Cake: Pour a bit more than half of the batter into the prepared pan and spread evenly. Evenly sprinkle 3 cups of blueberries over the batter. Spoon the remaining batter over the blueberries and spread evenly. Sprinkle the reserved crumb topping evenly over the top and lightly press it into the batter.
- Bake the Coffee Cake: Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. If the top browns too quickly, cover the pan loosely with foil for the remainder of baking.
- Make the Frosting and Drizzle: In a small bowl, mix 1/2 cup powdered sugar with 2-3 teaspoons water or milk until smooth. Drizzle the glaze over the warm coffee cake.
- Serve: Serve the coffee cake warm to enjoy the best flavor and texture.
Notes
- If using frozen blueberries, do not thaw them. Toss with 1 tablespoon of flour to prevent sinking and use them frozen.
- Bring all ingredients to room temperature before starting to ensure easier mixing and a tender cake texture.
Nutrition
- Serving Size: 1 slice (1/24th of cake)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
