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Moist Blueberry Sour Cream Coffee Cake Recipe with Easy Crunchy Streusel Topping

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A tender, moist coffee cake with a subtle tang from sour cream and a crunchy, buttery streusel topping, perfect for brunch or any casual gathering.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 6 tablespoons (85g) unsalted butter, cold and cubed (for streusel)
  • 1 cup (240g) full-fat sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries, thawed and drained if frozen
  • 1 cup (125g) all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon
  • Optional: pinch of nutmeg or lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter and lightly dust with flour, or line with parchment paper.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 cup all-purpose flour, 1 teaspoon cinnamon, and 6 tablespoons cold unsalted butter. Mix with a pastry cutter or fingertips until coarse crumbs form. Chill in the fridge.
  3. Prepare the batter: In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  6. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  7. Fold in blueberries gently with a rubber spatula, being careful not to crush them.
  8. Spread the batter evenly in the prepared pan and smooth the top.
  9. Evenly sprinkle the chilled streusel topping over the batter.
  10. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be lightly golden and the streusel topping crisp.
  11. Cool the cake in the pan on a rack for at least 20 minutes before slicing.

Notes

Avoid overbaking to keep the cake moist. Use room temperature eggs and sour cream for smooth batter. Thaw and drain frozen blueberries well to prevent sogginess. Keep butter cold for the streusel to ensure a crunchy topping. Toss blueberries in a tablespoon of flour before folding in to prevent sinking.

Nutrition

Keywords: blueberry coffee cake, sour cream coffee cake, streusel topping, easy coffee cake, moist cake, brunch recipe, blueberry dessert

Find it online: https://yumnode.com/moist-blueberry-sour-cream-coffee-cake-recipe-with-easy-crunchy-streusel-topping/