Blueberry Sour Cream Coffee Cake (Edit recipe)

Tender and moist cake with crunchy cinnamon sugar crumbs and blueberry filling. This Blueberry Sour Cream Coffee Cake is the perfect cake to enjoy with a cup of coffee. It’s perfect for breakfast, brunch, or any time of the day!

30 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	460
Fat:	22 g
Carbohydrates:	59 g
Protein:	12 g
Cholesterol:	68 g
Sodium:	247 mg
Fiber:	2 g
Sugars:	32 g
Calculated per serving.

by The Jo Baker

View original recipe

Serves: 20

Ingredients

Process

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

STEP 1 - Make the Blueberry Filling
Put the fresh blueberries in a large colander, gently rinse and wash them with cool water. (If you're using frozen blueberries, do not thaw)
Combine the blueberries, lemon juice, sugar, and cornstarch in a medium saucepan. Set over medium heat and bring to a boil, stirring constantly. As you continue to stir, reduce the heat to low and simmer for about 10 minutes. The blueberries will break down into a thick juice, then remove from heat and allow to cool completely.
STEP 2 - Make the Cinnamon Sugar Crumbs
In a medium bowl, combine light brown sugar, all-purpose flour, ground cinnamon, and salt, then whisk until well combined. Add the cold butter cubes, gently toss the butter cubes through the flour mixture until each piece is well coated.
Using a pastry cutter or your fingers, cut the butter into the flour-sugar mixture until it resembles a coarse meal, pea-sized chunks with a few larger chunks of butter. Keep tossing the butter through the flour mixture as you work. Refrigerate until you're ready to assemble the cake.
STEP 3 - Preheat the Oven, Prepare the Baking Pan, and Make the Cake Batter
Preheat the oven to 350F. Grease 9x5 inch loaf pan with soft butter, then line with parchment paper. Let the excess hang over the sides to form a sling so you can easily lift the cake from the loaf pan.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
In the bowl of your stand mixer fitted with a paddle attachment or a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Scrape down the bottom and sides of the bowl with a rubber spatula. Reduce the mixer speed to low, then add the sour cream and vanilla extract, and beat until just combined.
Gradually add the flour mixture to the wet ingredients. Mix everything until just combined, do not overwork the cake batter.
STEP 4 - Assemble the Cake and Bake
Carefully spread about half of the cake batter into the prepared baking pan. Sprinkle about 1/2 of the cinnamon sugar crumbs on top of the batter, then evenly spoon all the blueberry compote over the cinnamon sugar crumbs. Spread the remaining batter on top, covering all the blueberries, then sprinkle the remaining cinnamon sugar crumbs on top.
Bake for about 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. A couple of moist crumbs on a toothpick is ok!
Allow the cake to cool in the pan for 20 minutes, then transfer the cake to a cooling rack and allow it to cool completely before serving.
While the cake is cooling, whisk together the powdered sugar, vanilla extract, and milk. Start with 2 tablespoons of milk because you want the glaze to be very thick. Drizzle the glaze on top of the cooled blueberry coffee cake.