Description
Irresistible blueberry sour cream coffee cake delivers pure morning comfort with its moist crumb and generous berry swirls. Rich layers promise delightful moments of sweet indulgence you’ll savor down to the last delectable crumb.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping Ingredients:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175C (350F), meticulously preparing a 9-inch round cake pan by greasing and flouring or lining with parchment paper.
- Create the streusel topping by combining sugar, flour, and cinnamon in a small mixing bowl, then incorporate cold butter using a pastry cutter until the mixture transforms into rustic, coarse crumbs.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl, establishing the dry ingredient foundation.
- In a large mixing bowl, cream butter and sugar until achieving a light, airy texture, then introduce eggs individually, ensuring complete integration after each addition.
- Blend sour cream and vanilla extract into the butter mixture, creating a smooth, uniform consistency.
- Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender cake texture.
- Carefully incorporate fresh blueberries, distributing them evenly throughout the batter to ensure balanced flavor in each slice.
- Transfer the batter into the prepared pan, spreading it uniformly and generously sprinkling the reserved streusel topping across the surface.
- Bake for 40-45 minutes, monitoring until a toothpick emerges clean and the top achieves a golden-brown complexion.
- Allow the cake to rest in the pan for 10 minutes, then delicately transfer to a wire rack for complete cooling.
- Serve at room temperature or slightly warm, complementing the cake with a steaming cup of coffee or aromatic tea.
Notes
- Swap frozen blueberries for fresh ones by tossing them in a light coating of flour to prevent sinking during baking.
- Ensure butter and eggs are at room temperature for smoother, more even cake batter mixing.
- Adjust streusel texture by chilling butter briefly if it becomes too soft during preparation.
- Customize cake by adding lemon zest or almond extract for enhanced flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg