Blueberry Sour Cream Coffee Cake
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!
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
24
Serves: 16
Ingredients
Streusel Topping
- 0.75 cup0.75 cup0.75 cup All Purpose Flour
- 0.333 cup0.333 cup0.333 cup Granulated White Sugar
- 0.333 cup0.333 cup0.333 cup Light Brown Sugar
- 2 tsp2 tsp2 tsp Cinnamon, Ground
- 1 pinch1 pinch1 pinch Kosher Salt
- 6 Tbsp6 Tbsp6 Tbsp Butter, Unsalted, melted
Blueberry Sour Cream Coffee Cake
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, at room temperature
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 0.25 cup0.25 cup0.25 cup Light Brown Sugar
- 2 whole2 whole2 whole Eggs, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 0.75 cup0.75 cup0.75 cup Sour Cream, at room temperature
- 1 cup1 cup1 cup Frozen Blueberries
Glaze
- 0.5 cup0.5 cup0.5 cup Powdered Sugar, sifted
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Cinnamon, Ground
- 1 Tbsp1 Tbsp1 Tbsp Milk
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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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 282 |
| Fat: | 12 g |
| Carbohydrates: | 38 g |
| Protein: | 7 g |
| Cholesterol: | 36 g |
| Sodium: | 79 mg |
| Fiber: | 1 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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