Description
Blueberry Sour Cream Coffee Cake is a scrumptious treat that will elevate your baking game. This moist cake is bursting with juicy blueberries and topped with a crumbly streusel, creating a perfect blend of textures. Ideal for breakfast, brunch, or an afternoon snack, it’s sure to impress family and friends. With simple ingredients and foolproof techniques, you’ll create a delightful dessert that looks as good as it tastes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream (full-fat)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar (for streusel)
- 1 tsp cinnamon (for streusel)
- 1/4 cup rolled oats (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine sour cream, eggs, melted butter, and vanilla until smooth.
- Gradually add wet ingredients to dry ingredients until just combined—do not overmix.
- Gently fold in the blueberries.
- For the streusel topping, mix brown sugar, oats (if using), cinnamon, and melted butter until crumbly; sprinkle over the batter.
- Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 193
- Sugar: 20g
- Sodium: 162mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 32mg