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Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 g) full-fat sour cream
  • 1 1/2 cups (225 g) fresh or frozen blueberries
  • 1/3 cup (65 g) granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup (65 g) all-purpose flour
  • 1/3 cup (65 g) packed light brown sugar
  • 1 tsp ground cinnamon (plus the 1 tbsp above)
  • 1/4 tsp fine sea salt
  • 3 tbsp (42 g) unsalted butter, melted

Method
 

  1. Stir together 1/3 cup sugar and 1 tbsp cinnamon for the swirl. In a separate bowl, mix flour, brown sugar, 1 tsp cinnamon, salt, and melted butter into streusel crumbs.
  2. Cream butter and granulated sugar until light, about 3 minutes. Beat in eggs one at a time, then vanilla.
  3. Whisk flour, baking powder, baking soda, and salt. Alternate adding dry mix and sour cream to butter mixture, then fold in blueberries.
  4. Spread half the batter in a greased 9-inch springform pan. Sprinkle with cinnamon sugar, then top with remaining batter.
  5. Sprinkle streusel on top. Bake at 350°F (175°C) for 45-50 minutes until a toothpick comes out with moist crumbs.
  6. Cool 15 minutes, remove the pan collar, and slice.

Notes

If using frozen blueberries, do not thaw them. The cake can be made a day ahead and stored covered at room temperature; the streusel will soften slightly overnight but still taste great.