Description
Blueberry sour cream coffee cake combines a moist, rich crumb with tangy sour cream and sweet bursts of blueberries. Perfect for breakfast, brunch, or dessert, it’s a comforting and elegant treat that’s easy to customize and sure to impress.
Ingredients
Scale
Cake Batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- 2 large eggs
- ½ cup melted butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
- Optional: lemon zest or a drop of almond extract
- 1 cup fresh or frozen blueberries (toss in flour if frozen)
Crumb Topping:
- ½ cup flour
- ¼ cup sugar
- ¼ cup cold butter
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line or lightly grease a baking pan.
- In a bowl, whisk together 1½ cups flour, 1½ teaspoons baking powder, and a pinch of salt.
- In another bowl, beat together eggs, melted butter, sour cream, and sugar until smooth.
- Gradually stir dry ingredients into wet mixture until just combined.
- Gently fold in blueberries.
- In a small bowl, mix crumb topping ingredients until crumbly.
- Pour batter into prepared pan and sprinkle topping evenly over it.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool before serving. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
- Swap blueberries with raspberries, blackberries, or peaches for variation.
- Add spices like cardamom or nutmeg for extra flavor.
- For gluten-free, use a gluten-free flour blend.
- Store leftovers in the fridge up to 4 days or freeze slices up to 2 months.
- Reheat in oven or microwave for best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~310
- Sugar: ~20g
- Sodium: ~180mg
- Fat: ~15g
- Saturated Fat: ~8g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~60mg