Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

A moist and tender coffee cake with a swirl of blueberries and a crumbly topping, perfect for breakfast or dessert. Here’s how to make it:

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Ingredients

For the Cake

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240g) sour cream
• 1 ½ cups (200g) fresh or frozen blueberries (do not thaw if frozen)

For the Crumb Topping

• ½ cup (100g) light brown sugar
• 1/3 cup (42g) all-purpose flour
• ½ tsp cinnamon
• ¼ cup (60g) cold unsalted butter, cubed

For the Glaze (optional)

• ½ cup (60g) powdered sugar
• 1–2 tbsp milk or lemon juice

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Construction

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan or baking dish.
2. Make the Crumb Topping
   • In a bowl, combine brown sugar, flour, and cinnamon.
   • Cut in the butter with a pastry cutter or fork until it resembles coarse crumbs. Chill until ready to use.
3. Prepare the Cake Batter
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
   • Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix just until combined.
4. Assemble the Cake
   • Spread half the batter evenly into the prepared pan. Sprinkle half of the blueberries over the batter.
   • Add the remaining batter and spread evenly. Sprinkle the remaining blueberries on top, then evenly scatter the crumb topping.
5. Bake
   • Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Optional Glaze
   • Whisk powdered sugar with milk or lemon juice until smooth. Drizzle over the cooled cake.

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Variations

1. Mixed Berry: Replace some of the blueberries with raspberries, blackberries, or chopped strawberries.
2. Nutty Crumb Topping: Add chopped pecans or walnuts to the crumb topping for extra crunch.
3. Citrus Twist: Add the zest of one lemon or orange to the batter for a fresh citrus flavor.
4. Spiced Cake: Add ½ tsp of cinnamon or nutmeg to the batter for warmth.
5. Gluten-Free: Use a gluten-free all-purpose flour blend.
6. Healthier Option: Substitute Greek yogurt for sour cream and reduce the sugar slightly.

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Tips for Perfect Coffee Cake

1. Don’t overmix: Overmixing the batter can make the cake dense.
2. Use fresh or frozen blueberries: If using frozen, don’t thaw them to avoid excess moisture.
3. Test for doneness: Check the center with a toothpick to ensure it’s fully baked.
4. Serve warm: Coffee cake is best enjoyed slightly warm with coffee or tea.
5. Store properly: Keep leftovers in an airtight container for up to 3 days or freeze for longer storage.

This Blueberry Sour Cream Coffee Cake is a delicious treat for any time of the day!