Description
Tender Blueberry Sour Cream Coffee Cake is layered with cinnamon streusel and topped with blueberries and extra streusel for a delicious morning treat alongside a cup of hot coffee. A simple glaze adds the final touch to this easy cake, prepped in just 20 minutes!
Ingredients
Streusel Topping
- 100 g (¾ cup) all-purpose flour
- 67 g (⅓ cup) granulated sugar
- 67 g (⅓ cup) light brown sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 85 g (6 tablespoons) unsalted butter, melted
Blueberry Sour Cream Coffee Cake
- 195 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 113 g (½ cup) unsalted butter, at room temperature
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 180 g (¾ cup) sour cream, at room temperature
- 125 g (1 cup) frozen blueberries
Glaze
- 55 g (½ cup) powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- Pinch of cinnamon
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F/177°C. Line an 8x8 inch square baking pan with parchment paper.
- For the streusel topping: In a medium bowl, whisk the flour, brown sugar, granulated sugar, cinnamon and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
- For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
- Mix in the dry ingredients on low speed just until combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly on top. Carefully spread the remaining batter over the topping.
- Top the batter with the frozen blueberries and sprinkle the remaining streusel mixture evenly on top (covering the blueberries completely).
- Bake for 50-55 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan set on a wire rack
- For the glaze: In a small bowl, stir together the powdered sugar and enough milk for a pourable consistency. Drizzle over the cooled cake.
Notes
Storage: Store at room temperature for up to 2-3 days in an airtight container or in the fridge for up to 1 week.
Freezer: Place completely cooled and unglazed cake in a freezer-safe bag or container and freeze for up to 3 months.
Blueberries: Freel free to swap with fresh blueberries.
Sour Cream: Adds a tender and thick crumb. You can substitute it with Greek yogurt.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast
- Method: Baking