Blueberry Sour Cream Coffee Cake
Tender and moist cake meet juicy berries in this unforgettable blueberry sour cream coffee cake
Ingredients
Crumb Topping
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter cold
Coffee Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature
- 2 tablespoons milk room temperature
- 2 cups blueberries fresh or frozen (unthawed)
Glaze
- 1 cup powdered sugar
- ½ tablespoon lemon juice
- 1 tablespoon milk room temperature
Instructions
Crumble
- Add all the ingredients for the crumb topping to a bowl.
- Rub the butter into the other ingredients until it all comes together and starts to form crumbs.
- Leave the mixture in the freezer until needed.
Cake
- Preheat the oven to 350F and grease and flour an 8 x 8 baking pan. You can also line the baking pan with parchment paper.
- Mix together the flour, baking soda, baking powder, and salt in a bowl and set aside.
- Beat the butter and sugar together in a mixer until light and fluffy.
- Add in the egg and vanilla to the butter and beat until well-combined.
- Mix in the sour cream and beat until fully combined and smooth.
- Fold in the flour mixture, then stir in the milk. Fold in the blueberries.
- Pour the batter into your baking pan and spread evenly to the edges.
- Top the batter with the crumbs, spreading them evenly.
- Bake until a toothpick comes out with a few crumbs clinging to it. This can take between 40 - 60 mins depending on if you are using fresh or frozen berries. If you are using frozen blueberries, it can sometimes even take up to 65 minutes.
- Remove from the oven and allow to cool to room temperature
Glaze
- Mix together the ingredients for the glaze. Add more powdered sugar or milk as needed to get the right consistency you want.
- Drizzle over the cooled coffee cake.
Notes
Baking time varies widely depending on if you are using fresh or frozen berries. If you are using fresh berries, I recommend checking the cake between 35 - 40 minutes. Using frozen berries thickens and cools the batter so much that it can add a significant amount of time to the total baking time.
Nutrition
Calories: 394kcalCarbohydrates: 59gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 225mgPotassium: 93mgFiber: 1gSugar: 37gVitamin A: 538IUVitamin C: 3mgCalcium: 57mgIron: 2mg
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