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Blueberry Sour Cream Coffee Cake

  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 slices 1x

Ingredients

Scale

For the Brown Sugar Crumble:

  • 1 cup (132g) all-purpose flour
  • 1/2 cup (105g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, melted

For the 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 tip for frozen)
  • Zest of 1 lemon
  • 1 tbsp cornstarch

For the Lemon Icing (optional):

  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice

Instructions

  1. Make the Crumble Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Pour in melted butter and stir until crumbly, with both large and small clumps. Chill in the fridge while preparing the cake.
  2. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg, vanilla, almond extract (if using), and sour cream. Mix until smooth and creamy.
  5. Prep the Blueberries: In a small bowl, toss blueberries with lemon zest and cornstarch until evenly coated.
  6. Combine Everything: Add dry ingredients to the wet mixture and fold together gently with a spatula until just combined (don’t overmix). Fold in half the blueberries.
  7. Assemble the Cake: Spread the thick batter evenly in your prepared pan. Scatter the remaining blueberries over the top, then sprinkle the chilled crumble mixture evenly.
  8. Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 15 minutes, then run a knife around the edges and release the springform. Cool completely on a wire rack.
  9. Optional Icing: In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth. Drizzle over the cooled cake just before serving.

Notes

  • Want more flavor? Try adding a little orange zest to the cake batter or lemon icing!
  • For a fun twist on the crumble: Feel free to swap or mix the pecans with other nuts like sliced almonds or walnuts for extra flavor and crunch.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes

Find it online: https://ketogoodeats.com/blueberry-sour-cream-coffee-cake/