Blueberry Sour Cream Coffee Cake
User Reviews
4.7
Blueberry Sour Cream Coffee Cake
Description
Blueberry Sour Cream Coffee Cake is built on a batter combining flour, baking powder, baking soda, salt, sugar, sour cream, oil, eggs, and vanilla extract. Tossing fresh blueberries in flour before folding them into the batter prevents them from sinking. A crumb topping of sugars, flour, and cubed cold butter is prepared separately and chilled until ready to bake. The cake is assembled in a 9-inch springform pan with the streusel scattered on top and a sprinkle of turbinado sugar before baking at 350°F.
The finished cake has a moist and tender crumb from sour cream and oil, with fresh blueberries providing juicy pockets throughout. The streusel adds crisp texture topping. A lemon glaze of powdered sugar and fresh lemon juice is drizzled over the cooled cake to add a bright finishing touch.
This coffee cake is suitable for breakfast or dessert and is best eaten the day it is made for optimal texture. It can be refrigerated up to one week or kept at room temperature for a few days, retaining freshness and flavor.
Ingredients
Crumb topping:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar dark; packed
- 3/4 cup all-purpose flour spooned and leveled
- 6 Tbsp. unsalted butter cold, cut into cubes
For the cake
- 1 1/2 cup blueberries fresh
- 3/4 cup sugar
- 1 Tbsp. lemon zest
- 2 cups all-purpose flour spooned and leveled
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream full fat, room temperature
- 2/3 cup vegetable oil or canola oil
- 2 large egg lightly beaten, room temperature
- 2 tsp. vanilla extract pure
- 2 Tbsp. turbinado sugar
Glaze:
- 1 cup powdered sugar
- 1-2 Tbsp. lemon juice fresh
Instructions
- Preheat the oven to 350°F. Grease the bottom of a 9-inch springform pan with butter or baking spray and the line with parchment paper or add a light dusting of flour, shaking off any excess. Set aside.
- Make the streusel topping: mix together the sugars and flour in a bowl. Cut in the cold butter using a pastry blender or just your hands until coarse crumbs form. Place in the fridge until ready to use.
- Toss the blueberries in a little flour, sugar and cinnamon (I use about 1-2 tsp. flour, 2 tsp, sugar and a pinch of cinnamon. This helps and prevents the blueberries from sinking to the bottom of the cake).
- Add the sugar and lemon zest to a medium sized mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
- Add in the flour, baking soda, baking powder and salt and whisk to combine.
- Add the sour cream, oil, eggs and vanilla extract. Fold until smooth. The batter will be thick.
- Fold in the blueberries, along with any of the flour and sugar left behind. Fold just until combined.
- Pour into prepared springform pan and top with the streusel topping. Sprinkle the turbinado sugar all over the top.
- Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the cake in its pan on a wire rack, then once cooled, stir together the powdered sugar and lemon juice to make the glaze and drizzle the glaze over the top. Slice and enjoy!
Notes
- If using frozen blueberries, do not thaw before adding to the batter to maintain texture and prevent sinking.
- You can prepare the batter ahead by refrigerating it without the streusel topping; add topping and bake the next day, extending baking time by about 10 minutes.
- Store leftover cake on the counter up to 2-3 days or in the refrigerator for up to 1 week to keep it fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 550kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 608mg | 25% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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