Description
A moist and tender sour cream blueberry coffee cake topped with a cinnamon brown sugar streusel. This delightful breakfast or brunch treat combines fluffy cake with burst-in-your-mouth blueberries and a crumbly, buttery topping, baked to golden perfection.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper to prevent sticking.
- Prepare the Streusel Topping: In a small bowl, mix the flour, brown sugar, and cinnamon thoroughly. Add the softened butter and mix using your fingers or a pastry cutter until the mixture becomes crumbly and well combined. Set aside for later.
- Make the Cake Batter – Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Make the Cake Batter – Wet Ingredients: In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes of beating. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two parts, alternating with the sour cream. Begin and end with the dry ingredients to maintain the batter’s structure. Mix gently until just combined; avoid overmixing to prevent a dense cake.
- Fold in the Blueberries: Carefully fold the fresh or frozen blueberries into the batter, being cautious not to crush them and release too much juice, which can discolor the batter.
- Assemble the Cake: Pour the batter evenly into the prepared baking pan and smooth the top using a spatula. Evenly sprinkle the streusel topping over the batter’s surface to create a delightful crunchy topping when baked.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes to help it set. Then transfer it to a wire rack to cool completely before slicing and serving to maintain its structure and flavor.
Notes
- Use fresh or frozen blueberries. If using frozen, do not thaw to prevent the batter from turning blue and soggy.
- Be careful not to overmix the batter to keep the cake light and tender.
- Greasing and flouring the pan or using parchment paper will help with easy removal.
- The cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute sour cream with a plant-based yogurt and use dairy-free butter alternatives.
