Description
This Blueberry Sour Cream Coffee Cake combines a moist, tender crumb with juicy blueberries and a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or an afternoon treat alongside a cup of coffee or tea, this cake is easy to prepare and baked to golden perfection.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make Streusel Topping: In a small bowl, combine the sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Set aside this streusel topping.
- Mix Dry Ingredients for Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This creates an airy texture for the cake.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the sour cream and vanilla extract until you achieve a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and tough cake.
- Fold in Blueberries: Carefully fold the blueberries into the batter to distribute them evenly without breaking.
- Assemble and Sprinkle Streusel: Pour the batter into your prepared pan, spreading it out evenly. Evenly sprinkle the streusel topping over the batter to create a crunchy layer.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake surface turns a golden brown.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature with coffee or tea for a delightful treat.
Notes
- If using frozen blueberries, thaw and drain them well to prevent excess moisture in the batter.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- The streusel topping can be prepared ahead of time and refrigerated until ready to use.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
- For an extra moist cake, you can substitute half of the sour cream with plain Greek yogurt.
