Blueberry sour cream coffee cake is a delicious and moist cake that is perfect for breakfast or dessert. It has a tender crumb and is studded with juicy blueberries. The sour cream in the batter adds a slight tanginess and helps to keep the cake moist. The coffee cake is often topped with a crumb topping, made with a mixture of flour, sugar, and butter, which adds a crunchy texture to the top of the cake. Some variations of the recipe also include a streusel filling, which is a mixture of nuts, sugar, and butter that is spread over the top of the batter before baking. Overall, blueberry sour cream coffee cake is a tasty and indulgent treat that is sure to satisfy your sweet tooth.
Here is a recipe for blueberry sour cream coffee cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Preheat your oven to 350°F (180°C). Grease and flour a 9×9-inch square baking pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream together the sugar and butter using an electric mixer. Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
In a small mixing bowl, combine the flour, sugar, and melted butter for the crumb topping. Sprinkle the topping over the batter in the pan.
Bake the coffee cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve the coffee cake warm or at room temperature.
There are many ways to customize and vary this recipe to suit your taste. Here are a few ideas:
Substitute frozen blueberries for fresh blueberries if they are not in season. Just be sure to thaw the blueberries and drain off any excess liquid before adding them to the batter.
Add a layer of streusel filling by combining 1/2 cup chopped nuts (such as pecans or walnuts), 1/2 cup light brown sugar, and 1/4 cup unsalted butter, softened. Spread the mixture over the batter before sprinkling on the crumb topping.
Mix in some grated lemon or orange zest to the batter for a citrus twist.
Swap out the blueberries for another type of fruit, such as raspberries, blackberries, or diced apples.
Top the coffee cake with a simple glaze made with confectioners’ sugar and milk or lemon juice.
We hope these ideas inspire you to get creative with your blueberry sour cream coffee cake! Enjoy!