Dessertscambreabakes4.7
Blueberry Sour Cream Coffee Cake (Not Dry!)
This blueberry sour cream coffee cake is incredibly moist, soft, and tender, packed with juicy blueberries, and finished with a buttery brown sugar cinnamon streusel topping. Made with sour cream for a rich, plush crumb, it’s a simple yet elegant coffee cake you can enjoy for breakfast or dessert. It truly is the best blueberry coffee cake recipe—easy to make, loaded with fresh (or frozen!) blueberries, and finished with a vanilla bean glaze after baking.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F/180°C. Line the bottom of a 9x9 spring form baking pan and butter the sides of the pan. Set aside.
2
In a small bowl, combine the flour, baking powder, and salt. Set aside.
baking powder2 teaspoonsteaspoons baking powder1/4
3
In a separate bowl, toss the blueberries and cornstarch together. Set aside.
cups fresh blueberries (*See notes below for frozen blueberries*)1 1/2fresh blueberries (for the top of the coffee cake)1 cupcornstarch1 teaspoon
4
Cream the butter, sugar, and brown sugar for ⏱️ 3 minutes until light and fluffy.
5
Mix in the eggs one at a time, scraping down the bowl and mixing very well before adding the next one. Then, mix in the vanilla.
large eggs (room temperature)2
6
Once combined, mix in the sour cream.
7
Add the flour mixture to the bowl. Start mixing on low speed while streaming in the milk. When it’s mostly combined, scrape down the bowl and fold in the cornstarch-tossed blueberries.
cornstarch1 teaspooncups fresh blueberries (*See notes below for frozen blueberries*)1 1/2fresh blueberries (for the top of the coffee cake)1 cup
8
Spread the batter into the prepared cake pan, then spread the extra 1 cup of blueberries on top.
cups fresh blueberries (*See notes below for frozen blueberries*)1 1/2fresh blueberries (for the top of the coffee cake)1 cup
9
For the cinnamon streusel, combine the flour, brown sugar, cinnamon, and baking powder. Then mix in the melted butter until crumbs form.
cinnamon2 teaspoonsbaking powder2 teaspoonsteaspoons baking powder1/4
10
Spread the streusel topping over the blueberries. Bake for ⏱️ 50-60 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for ⏱️ 30 minutes, then unclasp the sides and remove the ring from the cake. Let it finish cooling on the rack for ⏱️ 1-2 hours.
cups fresh blueberries (*See notes below for frozen blueberries*)1 1/2fresh blueberries (for the top of the coffee cake)1 cup
11
Once cool, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cake and enjoy!
powdered sugar1 cup
Nutrition Facts
calories
469 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
43 g
sodium Content
356 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
83 mg
carbohydrate Content
69 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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