Description
This Blueberry Sour Cream Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a buttery cinnamon streusel. Perfectly balanced with a hint of vanilla and a crumbly topping, it makes a delightful companion to your morning coffee or afternoon tea.
Ingredients
Scale
Cake Batter
- 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 blueberries (or frozen, thawed and drained)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make Streusel Topping: In a small bowl, combine the granulated sugar, flour, and ground cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set this aside for later use.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This creates a tender cake texture.
- Add Eggs and Sour Cream: Beat in the eggs one at a time ensuring full incorporation before adding the next. Mix in the sour cream and vanilla extract until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can toughen the cake.
- Fold in Blueberries: Gently fold the blueberries into the batter to evenly distribute them without crushing.
- Assemble and Top: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the reserved streusel topping evenly over the batter to create a crumbly, flavorful crust.
- Bake: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, allowing it to set without becoming soggy.
- Serve: Enjoy the cake warm or at room temperature, ideally with your favorite coffee or tea for a perfect treat.
Notes
- Use fresh or properly thawed frozen blueberries for best results.
- Ensure butter is softened but not melted to achieve the right texture in the batter.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Streusel topping can be made ahead and refrigerated before use.
- If you prefer, use a bundt pan instead of a round cake pan; baking time may need adjustment.
- Allow cake to cool sufficiently to make slicing easier and to preserve the crumb texture.
