Blueberry Sour Cream Coffee Cake Recipe
This Blueberry Sour Cream Coffee Cake Recipe is one of the best. Loaded with fresh blueberry and a delicious glazed topping, pour yourself a cup of coffee and enjoy. New recipes like this blueberry coffee cake recipe are the perfect reason to be excited for bed and ready to wake up in the morning.
This simple recipe is the perfect addition to breakfast, brunch, or a snack whenever you want. The best part is that it’s fast and easy to make, resulting in the perfect breakfast or meal every time.
If you decide to make this a dessert, don’t forget the perfect accompaniment that will result in happy tastebuds. A big scoop of ice cream with this tender cake recipe is truly the making of dessert heaven!
I’ve been told that this blueberry streusel coffee cake is one of the best recipes – and I agree!
Making a coffee cake is a lot like making a homemade cake combined with the texture of blueberry muffins.
The good news is that the following ingredients are needed to make this sour cream blueberry coffee cake. Just grab them – and let’s get started!
Ingredients for your Blueberry Sour Cream Coffee Cake Recipe
Before starting, head to the grocery store and get all the ingredients you need. You’ll also want a rubber spatula, mixing bowls, and a prepared pan!
- White sugar
- Unsalted butter
- Eggs
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Fresh or frozen blueberries
- Brown sugar
- Ground cinnamon
- Confectioners sugar
How to Make Blueberry Coffee Cake
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
Cream the sugar and unsalted butter together in a large bowl with an electric mixer or stand mixer until light and fluffy. Add the eggs, and beat until well blended. Mix in sour cream and vanilla extract. This is your wet mixture.
In a separate bowl combine flour, baking powder, and salt; This is your dry mixture.
Add the dry mixture into the wet mixture and stir by hand with a spoon until just blended. Fold in blueberries; spoon 1/2 of the batter into the prepared pan.
Combine brown sugar,and cinnamon in a small bowl; This is your brown sugar mixture.
Place half of the cake batter in the greased bundt pan, and sprinkle 1/2 of the brown sugar mixture over batter in the pan.
Spoon the remaining batter on top, then sprinkle over the remaining brown mixture.
Use a knife or thin spatula to swirl the nut mixture into the cake.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Cool briefly on a wire rack, then invert carefully onto a serving plate
You can dust with confectioners’ sugar just before serving if you wish or just leave it naked!
But for this recipe, I whipped up what I call an icing sugar glaze – just a cup of confectioner’s sugar, and a tablespoon of pure vanilla abstract, and mix until it’s smooth. TIP: Sift the powdered sugar before you use it to get out the lumps!
Tips
Don’t overmix the batter. You want to stir the coffee cake mix until it’s all combined well, but don’t overmix this blueberry cake recipe. Stir until the dry ingredients are mixed well with the wet ingredients, and then pour into the prepared pan.
Lumps in the batter mixture are okay for this batter recipe, so be mindful when mixing and adding in the ingredients. Everything will settle out when baking in the oven.
FAQS
How do you keep a coffee cake moist?
The key to making a moist coffee cake is to measure out all the ingredients and follow the steps. Also, adding sour cream is a HUGE part of making this coffee cake recipe moist and delicious.
Can I use fresh or frozen blueberries?
You can get that ribbon of blueberries in your coffee cake any way you want. I will say that using fresh blueberries for the original recipe offers a delightful taste and flavor.
Frozen blueberries are possible, but you need to be sure that you are thawing the blueberries and getting as much liquid as possible before adding them to the batter.
The last thing you want to have to happen is to have great recipes like this become watery because the frozen blueberries thawed and released a ton of liquid into the square pan while the cake was baking.
What makes a coffee cake dry?
There are actually a few reasons that the cake is dry. The flour mixture and other ingredients may have been overmixed is typically the most logical reason. The other issue might be in how you are storing it.
Let the cake cool down, then store it in an airtight container. If you don’t have a container with a lid, cover the cake with aluminum foil or plastic wrap so that the air stays out.
If you enjoyed this homemade coffee cake recipe, please check out some of my other easy desserts:
- Apple Pie Coffee Cake | Love in a Pan!
- Cousin Marie’s Old Fashioned Coffee Cake With Caramel Topping
- Sour Cherry Cake Recipe
Blueberry Sour Cream Coffee Cake Recipe
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Equipment
Ingredients
- 2 cups white sugar
- 1 cup butter - softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Cream the sugar and unsalted butter together in a large bowl with an electric mixer or stand mixer until light and fluffy. Add the eggs, and beat until well blended. Mix in sour cream and vanilla extract. This is your wet mixture.
- In a separate bowl combine flour, baking powder, and salt; This is your dry mixture.
- Add the dry mixture into the wet mixture and stir by hand with a spoon until just blended. Fold in blueberries; spoon 1/2 of the batter into the prepared pan.
- Combine brown sugar,and cinnamon in a small bowl; This is your brown sugar mixture.
- Place half of the cake batter in the greased bundt pan, and sprinkle 1/2 of the brown sugar mixture over batter in the pan.
- Spoon the remaining batter on top, then sprinkle over the remaining brown mixture.
- Use a knife or thin spatula to swirl the nut mixture into the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Cool briefly on a wire rack, then invert carefully onto a serving plate
- You can dust with confectioners' sugar just before serving if you wish or just leave it naked! . ** See note below
VIDEO
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
