Description
This Blueberry Sour Cream Coffee Cake is a moist, tender dessert perfect for breakfast or brunch. Featuring a rich sour cream batter studded with fresh blueberries and topped with a spiced crumb topping, it’s finished with a delicate powdered sugar glaze for an extra touch of sweetness. Easy to make and irresistibly delicious, this coffee cake is sure to become a favorite treat for gatherings or a cozy morning indulgence.
Ingredients
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, see notes)
Powdered Sugar Frosting
- 1/2 cup powdered sugar
- 2-3 teaspoons water or milk
Instructions
- Make the Crumb Topping: In a small mixing 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 resembles damp sand with pea-sized pieces of butter evenly distributed. Set this topping aside.
- Prepare the Cake Batter: Preheat your oven to 350℉ and grease a 9×13-inch baking dish with cooking spray. 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 another bowl, whisk the wet ingredients: 1 cup sour cream, 1/2 cup milk, 3 eggs, and 1 tablespoon vanilla extract.
- Combine Butter with Dry Ingredients: Add 1 cup softened butter to the dry ingredient mixture. Use a stand mixer or pastry cutter to mix until the mixture becomes crumbly.
- Mix Wet Ingredients into Dry: Pour the wet ingredient mixture into the crumbly dry mixture and stir until well combined to create the batter.
- Assemble the Cake: Pour a little more than half of the batter into the prepared baking pan, spreading it evenly. Sprinkle 3 cups of blueberries evenly over this layer. Spoon the remaining batter over the blueberries and spread it out to cover them completely.
- Add the Crumb Topping: Evenly sprinkle the prepared crumb topping over the batter and gently press it into the batter for better adherence.
- Bake the Coffee Cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes. If the top starts to brown too quickly while the inside is not yet cooked, cover the cake loosely with aluminum foil and continue baking until done.
- Make the Icing: In a small bowl, mix 1/2 cup powdered sugar with 2 to 3 teaspoons water or milk until smooth and drizzling consistency is reached.
- Drizzle and Serve: Once the cake is baked and slightly cooled but still warm, drizzle the powdered sugar frosting evenly over the top. Serve warm for the best flavor and texture.
Notes
- If using frozen blueberries, do not thaw before using. Toss frozen blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
- For best results, bring all ingredients to room temperature before starting the recipe. This makes mixing easier and results in a tender, even crumb.
Nutrition
- Serving Size: 1 slice (1/24th of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
