Go Back
–+ servings
Blueberry Sour Cream Coffee Cake

Moist Blueberry Sour Cream Coffee Cake for a Cozy Treat

This Blueberry Sour Cream Coffee Cake is moist and delicious, perfect for brunch or cozy afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Consider using gluten-free flour for a delicious alternative.
  • 1 cup brown sugar Swap with coconut sugar for a healthier option.
  • ½ cup unsalted butter Contributes richness.
  • 1 cup granulated sugar Substitute with maple syrup, adjusting liquid ingredients.
  • 1 cup sour cream Greek yogurt makes a good substitute.
  • ½ cup milk Almond or oat milk works for a dairy-free option.
  • 2 large eggs A flax egg can be used for a vegan version.
  • 2 teaspoons baking powder Ensure freshness for the best rise.
  • ½ teaspoon salt
  • 2 cups blueberries Dust with flour if using frozen.
For the Crumb Topping
  • ½ cup brown sugar
  • ¾ cup flour Mix of all-purpose and whole wheat adds depth.
  • 1 teaspoon cinnamon Nutmeg can also be an exciting alternative.
For the Glaze (optional)
  • 1 cup powdered sugar Honey or maple syrup can be used as alternatives.
  • 2 tablespoons milk/water Almond milk is great for a dairy-free option.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • measuring cups
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a medium bowl, combine flour, brown sugar, and cinnamon to create the crumb topping. Cut in softened butter until crumbly.
  3. In a large bowl, whisk together sour cream, milk, eggs, and vanilla extract until smooth.
  4. In another bowl, mix flour, baking powder, and salt. Gradually add to wet ingredients, stirring gently. Fold in blueberries.
  5. Pour half of the batter into the baking pan and layer a portion of blueberries on top. Add the remaining batter.
  6. Sprinkle the crumb topping evenly over the batter.
  7. Bake for 50-60 minutes, until golden brown and a toothpick inserted comes out mostly clean.
  8. Let it cool in the pan for 15 minutes before glazing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 4mg

Notes

For best results, avoid overmixing and use fresh blueberries. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!