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Square slices of blueberry sour cream coffee cake with vanilla glaze set on a round wire rack.

Blueberry Sour Cream Coffee Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Maria Pagiotas
  • Total Time: 1 hour 10 minutes
  • Yield: 16 pieces 1x

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

Scale

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

  1. Preheat the oven to 350°F/177°C. Line an 8x8 inch square baking pan with parchment paper.

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