Craving a dessert that perfectly blends the tangy sweetness of blueberries with the creamy richness of sour cream? Your search ends here! Our Blueberry Sour Cream Coffee Cake is the ultimate treat for any occasion.
Whether you’re hosting a brunch, marking a special celebration, or just treating yourself to a delightful dessert, this coffee cake is sure to impress and have everyone coming back for seconds.
Who Is This Recipe For?
This Blueberry Sour Cream Coffee Cake is perfect for anyone who loves a blend of rich flavors and enjoys a soft, moist cake. It’s a versatile treat, ideal for breakfast, a midday snack, or even as a satisfying dessert.
Blueberry lovers will find this cake irresistible, and even those who typically shy away from fruit-filled desserts may be won over by the combination of sweet blueberries, warm cinnamon, and crunchy pecans.
Why You’ll Love It
What sets our Blueberry Sour Cream Coffee Cake apart is its balanced mix of ingredients and the addition of sour cream to the batter. The sour cream not only keeps the cake moist but also adds a tangy twist that perfectly complements the sweetness of the blueberries.
Cinnamon and pecans bring a cozy, nutty flavor and a delightful crunch in every bite. With its beautiful layers and swirls, this coffee cake is as visually stunning as it is delicious.
Print Blueberry Sour Cream Coffee Cake
Ingredients
Brown Sugar Crumble:
- 1 cup (132g) all-purpose flour
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
Blueberry Sour Cream Coffee Cake:
- 1 1/2 cups (195g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- Scant 1/4 tsp almond extract (optional)
- 3/4 cup (185g) sour cream, room temperature
- 2 cups (270g) fresh blueberries (see notes for frozen option)
- Zest of 1 lemon
- 1 tbsp cornstarch
Lemon Icing (optional):
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
Instructions
Brown Sugar Crumble:
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture forms a combination of large and small clumps.
- Refrigerate the crumble while you prepare the cake batter.
Blueberry Sour Cream Coffee Cake:
- Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer with a paddle attachment until light and fluffy.
- Mix in the egg, vanilla, almond extract (if using), and sour cream until combined.
- In a separate bowl, toss the blueberries with the lemon zest and cornstarch.
- Gently fold the dry ingredients into the wet mixture, then carefully mix in half of the blueberries with a spatula. The batter will be thick.
- Spread the batter evenly in the prepared pan, top with the remaining blueberries, and sprinkle the chilled crumble evenly over the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for about 1 hour at room temperature.
Lemon Icing (optional):
- Whisk together the powdered sugar, milk, and lemon juice until smooth.
- Drizzle the icing over the cooled cake.
- Slice, serve, and enjoy the delicious blend of flavors and textures in this Blueberry Sour Cream Coffee Cake!
