sour cream blueberry coffee cake

A Sour Cream Blueberry Coffee Cake is the perfect combination of tender cake, tart blueberries, and a sweet streusel topping. It’s great for breakfast, brunch, or as a snack with a cup of coffee. Here’s a simple recipe for you to try:

Sour Cream Blueberry Coffee Cake Recipe

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh or frozen blueberries (if using frozen, don’t thaw them)

For the Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• 1/4 cup packed brown sugar
• ½ tsp ground cinnamon
• ¼ cup unsalted butter, cold and cut into small pieces

Directions:

Prepare the streusel topping:

1. Make the streusel:
   • In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
   • Add the cold butter pieces and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Set aside.

Make the cake:

2. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
3. Mix the dry ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar:
   • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add the eggs and vanilla:
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Alternate adding dry ingredients and sour cream:
   • Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined. Be careful not to overmix.
7. Fold in the blueberries:
   • Gently fold the blueberries into the batter, being careful not to crush them.
8. Assemble the cake:
   • Pour the batter into the prepared cake pan, spreading it out evenly. Sprinkle the streusel topping evenly over the batter.
9. Bake:
   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The cake should be golden brown on top.
10. Cool and serve:
    • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

Serving Suggestions:

• This cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.
• It also pairs beautifully with a cup of coffee or tea.

Enjoy your Sour Cream Blueberry Coffee Cake—it’s sure to be a crowd-pleaser with its soft, moist cake and sweet, buttery crumble!