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Blueberry Sour Cream Coffee Cake

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This moist and tender Blueberry Sour Cream Coffee Cake features a sweet crumb topping and bursts of fresh blueberries, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the crumb topping:
    • 1/2 cup light brown sugar
    • 1/3 cup all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the fresh blueberries to the batter.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Prepare the crumb topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow the cake to cool in the pan for 15 minutes; then transfer to a wire rack to cool completely before serving.

Notes

For added texture, sprinkle chopped nuts like walnuts or pecans on top of the crumb topping before baking.

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