Blueberry Sour Cream Crumb Cake

Why Make This Recipe

Blueberry Sour Cream Coffee Cake is a delightful treat that brings together the sweet and tart flavors of fresh blueberries with the richness of sour cream. This cake is perfect for breakfast or an afternoon snack and is sure to impress your family and friends. Its moist and tender crumb, combined with a crunchy topping, makes it a satisfying dessert that pairs beautifully with a cup of coffee or tea.

How to Make Blueberry Sour Cream Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional)

For the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the blueberries gently.
7. Pour the batter into the prepared pan.
8. For the crumb topping, mix together the brown sugar, flour, cinnamon, and nuts (if using) in a bowl, then sprinkle over the cake batter.
9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
10. Allow to cool slightly before drizzling with the glaze made of powdered sugar, milk, and vanilla.
11. Slice and enjoy your blueberry sour cream coffee cake!

How to Serve Blueberry Sour Cream Coffee Cake

Serve this coffee cake warm or at room temperature. It’s great on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy breakfast, slice it up and serve with your favorite hot beverage.

How to Store Blueberry Sour Cream Coffee Cake

Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also keep it in the refrigerator for up to a week. If you want to store it for longer, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 3 months in the freezer.

Tips to Make Blueberry Sour Cream Coffee Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Gently fold the blueberries into the batter to prevent them from breaking and staining the mixture.
• To make the crumb topping even crunchier, bake the cake a few minutes longer, being careful not to overbake.
• Experiment with different types of berries or add lemon zest for a fun twist on this classic recipe.

Variation

You can substitute the blueberries with other fruits like raspberries or blackberries. If you prefer a nut-free version, simply omit the chopped nuts from the topping.

FAQs

Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to rinse and drain them well before adding to the batter, and do not thaw them to avoid a soggy cake.

Can I make this coffee cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered at room temperature. Just add the glaze right before serving.

Is there a way to make this cake healthier?
You can substitute some of the all-purpose flour with whole wheat flour or use Greek yogurt instead of sour cream for added protein. Adjust the sugar based on your taste preferences.

Blueberry Sour Cream Coffee Cake

A delightful treat combining sweet and tart fresh blueberries with the richness of sour cream, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries Optional: use frozen blueberries, rinse and drain without thawing.
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional) Omit for nut-free version.

For the glaze

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the blueberries gently.
7. Pour the batter into the prepared pan.

Crumb Topping

1. In a bowl, mix together the brown sugar, flour, cinnamon, and nuts (if using) then sprinkle over the cake batter.

Baking

1. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
2. Allow to cool slightly before drizzling with the glaze made of powdered sugar, milk, and vanilla.
3. Slice and enjoy your blueberry sour cream coffee cake!

Notes

Serve warm or at room temperature. It's great on its own or with whipped cream or ice cream. Store leftovers in an airtight container for up to 3 days or in the fridge for a week. Freeze wrapped tightly for up to 3 months.