Go Back
–+ servings

Blueberry Sour Cream Coffee Cake

A moist and flavorful coffee cake made with fresh blueberries and a rich sour cream batter, perfect for breakfast or a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries or frozen, thawed
Streusel Topping
  • 1/2 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/4 cup unsalted butter melted

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter, then add the sour cream, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared baking pan.
Make the Streusel Topping
  1. In a small bowl, combine brown sugar, flour, and cinnamon. Stir in the melted butter until crumbly.
  2. Sprinkle the streusel topping evenly over the cake batter.
Bake the Cake
  1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve warm or at room temperature. This cake can be stored in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!