Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake Recipe

This delicious and moist coffee cake combines tangy sour cream, fresh blueberries, and a sweet, crumbly streusel topping. Perfect for breakfast, brunch, or dessert!

🧁 Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, unthawed)

For the Streusel Topping:

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Tools Needed:

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• 9×13-inch baking pan
• Cooling rack

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. Make the streusel topping: In a small bowl, mix sugar, flour, and cinnamon. Cut in butter until crumbly. Set aside.
3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla extract.
5. Add sour cream: Mix in the sour cream until smooth.
6. Combine wet and dry: Add the dry ingredients gradually, mixing gently. Fold in blueberries.
7. Assemble: Pour batter into prepared pan and smooth. Sprinkle streusel topping evenly.
8. Bake: 35–40 minutes, or until a toothpick comes out clean.
9. Cool: Let cool 10–15 minutes in pan. Transfer to wire rack to cool fully. Cut and serve.

🍽️ Serving & Storage Tips

• Serving: Dust with powdered sugar or drizzle with lemon glaze. Pair with coffee, tea, or ice cream.
• Storage:
  • Room Temp: Store in airtight container for 3–4 days.
  • Refrigerator: Up to 1 week wrapped tightly.
  • Freezer: Freeze up to 3 months. Thaw at room temperature.

📝 Notes

• Do not overmix for a soft crumb.
• Use room-temperature ingredients for best results.
• Don’t skip the streusel topping—it adds great texture!
• If using frozen berries, do not thaw to prevent sogginess.

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📋 Recipe 2: Condensed Blueberry Sour Cream Coffee Cake

Total Time: 1 hour | Yield: 12 servings | Rating: ⭐⭐⭐⭐⭐ (1 review)

Ingredients

For the Cake:

• 1 1/2 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 1/2 cups fresh or thawed blueberries

For the Streusel Topping:

• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, chilled and chopped

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
2. Prepare streusel by combining sugar, flour, and cinnamon, then cutting in the cold butter until crumbly.
3. Mix dry ingredients in a medium bowl.
4. Cream butter and sugar until fluffy. Beat in eggs one at a time.
5. Mix in sour cream and vanilla until smooth.
6. Gradually add dry mix to wet, stirring just until combined. Fold in blueberries.
7. Pour into the pan, spread evenly, and top with streusel.
8. Bake 40–45 minutes. Cool for 10 minutes, then transfer to rack.

💡 Notes

• Top with glaze for extra sweetness.
• Drain frozen blueberries well before using.

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🔍 Key Differences Between the Two Recipes

• Pan Size: Recipe 1 uses a 9×13-inch pan; Recipe 2 uses a 9-inch round pan.
• Ingredient Quantities: Recipe 1 uses more flour, sugar, and salt.
• Baking Time: Recipe 1: 35–40 min | Recipe 2: 40–45 min
• Detail: Recipe 1 includes more tips and steps.

Both recipes produce soft, rich coffee cakes with tangy sour cream, fresh blueberries, and crunchy streusel. Choose based on your preferred pan and level of detail!