Description
This Blueberry Sour Cream Coffee Cake is a delightful breakfast or brunch treat featuring a tender, moist crumb cake layered with juicy blueberries and topped with a cinnamon-spiced crumb topping. Finished with a light powdered sugar glaze, this classic American coffee cake is perfect for morning gatherings or a cozy weekend indulgence.
Ingredients
Scale
Crumb Topping
- 1 cup flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
Cake Batter
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 1/2 cup milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup butter, softened
- 3 cups blueberries (if using frozen, toss with 1 tablespoon flour, do not thaw)
Powdered Sugar Frosting
- 1/2 cup powdered sugar
- 2-3 teaspoons water or milk
Instructions
- Make the Crumb Topping: In a small mixing bowl, combine 1 cup flour, 3/4 cup brown sugar, and 1 teaspoon cinnamon. Add 1/2 cup softened butter and blend with a fork until mixture resembles damp sand with pea-sized butter pieces. Set aside.
- Prepare the Batter: Preheat oven to 350℉ and grease a 9×13-inch baking dish with cooking spray. In a large bowl, mix 2 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup sugar, and 1/2 cup brown sugar. In another bowl, whisk together 1 cup sour cream, 1/2 cup milk, 3 eggs, and 1 tablespoon vanilla extract.
- Combine Ingredients: Add 1 cup softened butter to the dry ingredients and mix until crumbly, preferably using a stand mixer. Pour wet ingredients into the dry mix and blend until combined.
- Assemble the Cake: Spread a little more than half of the batter evenly into the prepared pan. Sprinkle the 3 cups blueberries evenly over the batter. Spoon the remaining batter on top of the blueberries and spread evenly. Sprinkle the prepared crumb topping over the top and lightly press it into the batter.
- Bake: Bake the cake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. If the top browns too quickly, cover the pan loosely with aluminum foil for the remaining baking time.
- Prepare and Drizzle Icing: In a small bowl, combine 1/2 cup powdered sugar with 2-3 teaspoons water or milk until smooth. Drizzle the icing over the warm coffee cake.
- Serve: Serve the coffee cake warm for best flavor and texture.
Notes
- If using frozen blueberries, do not thaw. Toss them with 1 tablespoon flour to prevent sinking.
- Bring all ingredients to room temperature before mixing for a tender cake and easier batter preparation.
Nutrition
- Serving Size: 1 slice (1/24th of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
