Blueberry Sour Cream Coffee Cake

5 from 2 votes

Blueberry Sour Cream Coffee Cake

This easy and delicious Blueberry Sour Cream Coffee Cake is buttery and soft, loaded with juicy blueberries, and topped with brown sugar cinnamon streusel.

Prep Time15

Cook Time1

Total Time1 15

Servings: pieces

Calories: 249kcal

Author: Naomi Andres

Equipment

9x9-inch baking pan
parchment paper or non-stick spray
mixing bowls
electric mixer
measuring cups & spoons
whisk

Ingredients

Batter Ingredients:

½ cup salted butter * softened
¾ cup white sugar
¼ cup brown sugar packed
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups blueberries (fresh or frozen)
1 tablespoon all-purpose flour

Streusel Ingredients:

3 tablespoons salted butter melted
½ cup brown sugar packed
¼ cup all-purpose flour
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 350℉. Line a 9X9-inch square baking pan with parchment paper or grease with non-stick spray or butter.
In a large bowl using an electric mixer, begin creaming together the softened butter, white sugar, and brown sugar. Add the eggs, vanilla, and sour cream and continue creaming for 1-2 minutes until incorporated.
½ cup salted butter, ¾ cup white sugar, ¼ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup sour cream
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
1 ¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
Add the combined dry ingredients to the bowl with the butter mixture and mix at low speed just until incorporated and no streaks of flour remain.
Spread half of the batter into the bottom of the prepared pan. Stir 1 tablespoon of flour into the blueberries until coated. Add half of the flour-coated blueberries in an even layer on top of the batter followed by dropping the remaining batter by spoonful over and spreading to cover the blueberries. Top with the remaining blueberries in an even layer.
1 ½ cups blueberries, 1 tablespoon all-purpose flour
Stir together the melted butter, brown sugar, flour, and cinnamon to make the streusel mixture. Crumble the streusel mixture over the final layer of blueberries in an even layer.
3 tablespoons salted butter, ½ cup brown sugar, ¼ cup all-purpose flour, 2 teaspoons ground cinnamon
Bake in the preheated oven for 45-60 minutes until a toothpick inserted into the center comes out clean. Let cool for 30 minutes before slicing to serve. Enjoy!

Notes

Simply add an additional ¼ teaspoon of salt to the batter if using unsalted butter.

Store the fully cooled down cake covered at room temperature for up to 4 days.

Nutrition