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Blueberry Sour Cream Coffee Cake Recipe

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★★★★★

4.5 from 134 reviews

This Blueberry Sour Cream Coffee Cake is a moist and tender cake bursting with fresh blueberries and a tangy hint of sour cream. Topped with a crunchy brown sugar crumble and a light lemon glaze, it’s the perfect sweet treat for breakfast or an afternoon snack.

Ingredients

Scale

Brown Sugar Crumble

  • 1 cup (132g) all purpose flour
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup (113g) unsalted butter, melted

Blueberry Sour Cream Coffee Cake

  • 1 1/2 cups (195g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 tbsp (85g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • Scant 1/4 tsp almond extract (optional)
  • 3/4 cup (185g) sour cream, room temperature
  • 2 cups (270g) fresh blueberries (see notes for frozen instructions)
  • Zest of 1 lemon
  • 1 tbsp cornstarch

Lemon Glaze

  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice

Instructions

  1. Make the Brown Sugar Crumble: In a medium bowl, whisk together all the dry ingredients for the crumble. Pour in the melted butter and mix until evenly moistened with a mixture of large and small clumps. Place the crumble in the refrigerator to chill while you prepare the batter.
  2. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan to prevent sticking.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer fitted with a paddle attachment to beat the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
  5. Add Egg and Extracts: Mix in the egg followed by the vanilla extract and almond extract (if using), blending well after each addition.
  6. Incorporate Sour Cream: Stir in the sour cream until fully combined, creating a smooth batter base.
  7. Prepare Blueberries: Place the fresh blueberries in a bowl and toss with the lemon zest. Then toss the blueberries with the cornstarch to coat evenly; this helps prevent them from sinking in the batter.
  8. Add Dry Ingredients and Blueberries: Add the dry flour mixture to the batter and mix until just combined. Gently fold in half of the prepared blueberries by hand using a rubber spatula to avoid breaking them. The batter will be very thick.
  9. Assemble the Cake: Spread the thick batter evenly into the prepared pan. Top with the remaining blueberries in an even layer. Finally, sprinkle the chilled brown sugar crumble evenly over the top.
  10. Bake the Cake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
  11. Cool the Cake: Remove the cake from the oven and allow it to cool for about 1 hour at room temperature so it firms up and is easier to glaze and slice.
  12. Make the Lemon Glaze: Whisk together the powdered sugar, milk, and lemon juice until smooth. Drizzle the glaze evenly over the cooled cake.
  13. Serve: Slice and enjoy your delicious Blueberry Sour Cream Coffee Cake with a cup of coffee or tea.

Notes

  • If using frozen blueberries, do not thaw them before adding to the batter; toss them directly in cornstarch and mix into the batter to prevent excess moisture and color bleed.
  • Ensure all wet ingredients such as butter, egg, and sour cream are at room temperature for better mixing and texture.
  • Using a springform pan helps with easy removal of the cake without damaging the delicate crumb and topping.
  • The lemon zest and glaze add a fresh, bright contrast to the sweet blueberries and rich sour cream batter.

Keywords: Blueberry coffee cake, sour cream coffee cake, blueberry dessert, breakfast cake, lemon glaze cake, crumb topping cake

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