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Irresistible Blueberry Sour Cream Coffee Cake to Brighten Mornings

This Blueberry Sour Cream Coffee Cake combines the tangy richness of sour cream and juicy blueberries, creating a moist and tender dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Can be swapped with coconut sugar for a unique flavor.
  • ½ cup Brown Sugar Light brown sugar works just as well.
  • ½ cup Butter Always choose unsalted for better control over salt levels.
  • 1 cup Sour Cream Greek yogurt is a fantastic substitute.
  • ½ cup Milk Use any dairy or non-dairy milk.
  • 2 large Eggs Replace with aquafaba for a vegan alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
For the Topping
  • ¼ cup Brown Sugar Consider using dark brown sugar for a richer flavor.
  • 1 teaspoon Cinnamon Nutmeg is a delightful alternative.
For the Filling
  • 2 cups Blueberries Toss frozen ones in flour to keep them from sinking.
For the Glaze
  • 1 cup Powdered Sugar Mix with milk or water for smooth consistency.

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a small bowl, combine flour, brown sugar, and cinnamon. Mix in softened butter until it resembles damp sand.
  3. In a large bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, and the remaining brown sugar.
  4. In a separate bowl, whisk the sour cream, milk, eggs, and vanilla extract until smooth.
  5. Add the softened butter to the dry ingredients, mix until crumbly, then add the wet mixture and fold together.
  6. Pour half of the batter into the prepared dish, scatter blueberries over it, and pour remaining batter on top.
  7. Sprinkle crumb topping evenly over the final layer of batter.
  8. Bake in the preheated oven for 50-60 minutes, testing for doneness.
  9. Cool for 10 minutes, then drizzle with glaze made from powdered sugar and milk.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Expert Tips: Toss blueberries in flour before adding, avoid overmixing, use an oven thermometer, tent with foil if browning quickly, and cool slightly before glazing.

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