Blueberry Sour Cream Coffee Cake (Edit recipe)

Tender Blueberry Sour Cream Coffee Cake is layered with cinnamon streusel and topped with blueberries and extra streusel for a delicious morning treat alongside a cup of hot coffee. A simple glaze adds the final touch to this easy cake, prepped in just 20 minutes!

20 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	282
Fat:	12 g
Carbohydrates:	38 g
Protein:	7 g
Cholesterol:	36 g
Sodium:	118 mg
Fiber:	1 g
Sugars:	22 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

Streusel Topping

0.75 cup All Purpose Flour
0.333 cup Granulated White Sugar
0.333 cup Light Brown Sugar
2 tsp Ground Cinnamon
1 pinch Kosher Salt
6 Tbsp Unsalted Butter, melted

Blueberry Sour Cream Coffee Cake

1.5 cups All Purpose Flour
1 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Kosher Salt
0.5 cup Unsalted Butter, at room temperature
0.5 cup Granulated White Sugar
0.25 cup Light Brown Sugar
2 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
0.75 cup Sour Cream, at room temperature
1 cup Frozen Blueberries

Glaze

0.5 cup Powdered Sugar, sifted
0.5 tsp Pure Vanilla Extract
1 pinch Ground Cinnamon
1 Tbsp Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line an 8x8 inch square baking pan with parchment paper.
For the streusel topping: In a medium bowl, whisk the flour, brown sugar, granulated sugar, cinnamon and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
Mix in the dry ingredients on low speed just until combined.
Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly on top. Carefully spread the remaining batter over the topping.
Top the batter with the frozen blueberries and sprinkle the remaining streusel mixture evenly on top (covering the blueberries completely).
Bake for 50-55 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan set on a wire rack
For the glaze: In a small bowl, stir together the powdered sugar and enough milk for a pourable consistency. Drizzle over the cooled cake.

Notes

Storage: Store at room temperature for up to 2-3 days in an airtight container or in the fridge for up to 1 week. Freezer: Place completely cooled and unglazed cake in a freezer-safe bag or container and freeze for up to 3 months. Blueberries: Freel free to swap with fresh blueberries.

Sour Cream: Adds a tender and thick crumb. You can substitute it with Greek yogurt.