Blueberry Coffee Cake

5 from 3 votes

This delicious Blueberry Sour Cream Coffee Cake Recipe is bursting with blueberries atop a moist, tender cake crowned with a buttery cinnamon streusel topping! Enjoy for breakfast with a cup of coffee or with a scoop of vanilla ice cream for dessert!

Prep Time25

Cook Time1 10

Total Time1 35

Course: Anytime, Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 637kcal

Author: Britney

Equipment

9 inch springform pan
Mixing Bowls

Ingredients

Streusel Topping

1 ½ cup + 1 tbsp All Purpose Flour
1 cup Brown Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
½ cup Unsalted Butter (melted)
¼ tsp Kosher Salt

Blueberry Layer

1 lb Fresh Blueberries
1 tbsp Lemon Juice
1 tsp Lemon Zest
3 tbsps Sugar
3 tbsps Flour

Blueberry Coffee Cake

1 cup Sugar
2 Large Eggs
½ cup Unsalted Butter (melted)
1 tsp Vanilla Bean Paste or Extract
½ tsp Almond Extract
⅔ cup Sour Cream
¼ cup Whole Milk
1 ¾ cup All Purpose Flour
2 tsp Baking Powder
½ tsp Kosher Salt
3 tbsp Powdered Sugar

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray or line with parchment paper.
Make the streusel topping first. Combine flour, brown sugar, kosher salt, cinnamon, and nutmeg in a mixing bowl. Whisk together and add melted butter and toss with a fork until crumbles begin to form. Place into the refrigerator.
Rinse blueberries and drain any excess water. Add blueberries in a separate bowl and toss with lemon juice, lemon zest, sugar, and flour. Mix until everything is coated and set aside.
Whisk together the wet ingredients in a large mixing bowl: sugar, eggs, melted butter, sour cream, milk, vanilla extract, and almond extract. In a separate bowl, whisk together the dry ingredients: all purpose flour, baking powder, and kosher salt. Add to the wet ingredients and mix until just combined.
Pour the cake batter into the prepared springform pan. Smooth into an even layer. Gently place the blueberries on top of the batter, then remove the streusel from the refrigerator and sprinkle on top of the blueberries.
Bake for 1 hour and 10-20 minutes, until a toothpick comes out with just a few crumbs (if you see some blueberries, that's fine, but the toothpick should not be wet from the coffee cake batter).
Allow the cake to cool in the pan for 30 minutes, then sprinkle with powdered sugar and serve.

Notes

Pro Baking Tips

Measure accurately: Use precise measurements for the ingredients to ensure the cake turns out moist and well-balanced. Baking is a science, so follow the recipe closely.
Use room temperature ingredients: Allow your eggs, milk, and sour cream to come to room temperature before incorporating them into the batter. This ensures better mixing and helps the cake bake evenly.
Whisk or sift the dry ingredients: Whisk or sift the dry ingredients (flour, baking powder, salt, etc.) together to remove any lumps and distribute them evenly. This step helps to ensure a smooth texture in the final cake.
Mix gently: When combining the wet and dry ingredients, mix them together gently until just combined. Overmixing can lead to a denser cake. Stir until there are no visible streaks of flour, but avoid overworking the batter.
Don't overbake: Keep a close eye on the baking time and check for doneness with a toothpick or cake tester inserted into the center. The tester should come out with a few moist crumbs attached, but not wet. If you only see blueberries on the toothpick and no cake batter, the cake is done baking.

Variations

Make a lemon blueberry coffee cake by adding 2 tsp lemon extract to the cake batter.
Add a lemon glaze! Mix together powdered sugar and a little lemon juice to create a sweet-tart lemon glaze. Drizzle over the cake when it's cooled completely.
Use another fruit - raspberries, strawberries, blackberries, even apples can be substituted for blueberries.
Turn into blueberry coffee cake bars by baking in a parchment lined. 9-inch square baking pan! Prepare the recipe as instructed and cut into bars when you're ready to serve.

Nutrition