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Blueberry Sour Cream Coffee Cake Recipe

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4.3 from 6 reviews

This Blueberry Sour Cream Coffee Cake is a luscious and moist dessert featuring a tender cake base enriched with sour cream, bursting with fresh blueberries, and topped with a crunchy cinnamon streusel. Finished with a tangy lemon glaze, it’s perfect for breakfast, brunch, or as a delightful treat with coffee or tea.

Ingredients

Streusel Topping

  • 1 cup (5 oz/142 g) all-purpose flour
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • ½ cup (4 oz/115 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup (4 oz/115 g) butter, melted

Sour Cream Cake

  • 1 ½ cups (7 ½ oz/213 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons (3 oz/85 g) butter, at room temperature
  • ¾ cup (6 oz/170 g) granulated sugar
  • 1 large egg, at room temperature
  • ¾ cup (6 oz/170 g) sour cream, at room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ cups (7 ½ oz/213 g) blueberries, fresh or frozen
  • 1 tablespoon cornstarch
  • Zest of 1 lemon

Lemon Glaze

  • ½ cup (2 oz/57 g) powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare pan and preheat oven: Preheat the oven to 350°F (180°C). Butter and line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Set aside.
  2. Make the streusel topping: In a medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms clumps. Refrigerate the streusel until ready to use.
  3. Combine dry ingredients for cake: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream butter and sugar: Using a stand mixer with a paddle attachment or a handheld mixer, cream the room-temperature butter and granulated sugar on medium-high speed for about 3 minutes or until pale and fluffy.
  5. Add egg, sour cream, and vanilla: Lower the mixer speed to medium, then add the egg, followed by the sour cream and vanilla extract. Mix until fully combined.
  6. Incorporate dry ingredients: Reduce mixer speed to low and gradually add the flour mixture in two additions, mixing just until combined. Avoid overmixing.
  7. Prepare blueberry topping: In a medium bowl, toss the blueberries with cornstarch and lemon zest to evenly coat.
  8. Assemble the cake: Spread the cake batter evenly into the prepared springform pan. Sprinkle the blueberry mixture over the batter, then evenly crumble the chilled streusel topping over the blueberries.
  9. Bake: Place the springform pan on a rimmed baking sheet and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool the cake: Allow the cake to cool at room temperature for about 1 hour. Then, carefully release the sides of the springform pan and transfer the cake to a serving plate.
  11. Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  12. Glaze and serve: Drizzle the lemon glaze over the cooled cake and let it set for about 10 minutes before slicing and serving.
  13. Store leftovers: Keep any leftover cake covered at room temperature for up to 3 days.

Notes

  • Use fresh or frozen blueberries; if frozen, do not thaw before using to prevent excess moisture.
  • Ensure ingredients like butter, egg, and sour cream are at room temperature for best mixing results.
  • Line the springform pan with parchment to prevent sticking and ensure easy removal.
  • Place the springform pan on a rimmed baking sheet while baking to catch any potential drips.
  • This cake can be made a day ahead and stored at room temperature to allow flavors to meld.
  • For a dairy-free version, substitute sour cream with a plant-based alternative and butter with a vegan buttery spread.

Find it online: https://marthatasty.com/blueberry-sour-cream-coffee-cake-recipe/