Blueberry Sour Cream Coffee Cake

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Introduction

This Blueberry Sour Cream Coffee Cake is a delightful treat, perfect for breakfast, brunch, or dessert. It’s incredibly moist and fluffy, thanks to the sour cream, while the fresh blueberries and streusel filling add bursts of fruity flavor and sweet cinnamon goodness. This recipe is perfect for sharing with friends and family or savoring with a cup of coffee.

Ingredients

For the Cake:

  • ½ cup butter (room temperature)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups fresh blueberries, divided

For the Streusel Filling:

  • 5 tablespoons salted butter, melted
  • ¾ cup brown sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it generously with non-stick cooking spray to ensure the cake doesn’t stick.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add in the vanilla extract, eggs, and sour cream, mixing until the batter is smooth and well combined.

Next, slowly mix in the flour, baking soda, and baking powder until just combined. Be careful not to overmix the batter to avoid a dense cake.

Step 3: Prepare the Streusel Filling

In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until the mixture forms a thick, crumbly consistency. This streusel filling will create a sweet and cinnamon-flavored layer within the cake.

Step 4: Assemble the Coffee Cake

Spoon half of the cake batter into the prepared bundt pan. Using a spatula, spread the batter evenly and press it down to create an indentation along the center for the filling.

Spread the streusel filling into the indented batter. Then, sprinkle half of the fresh blueberries over the streusel layer.

Top the filling with the remaining batter, carefully spreading it over the first layer. Gently press down and smooth the top with a spatula. Finish by sprinkling the last ½ cup of blueberries on top of the batter.

Step 5: Bake the Coffee Cake

Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and have a lovely aroma filling your kitchen.

Step 6: Cool and Glaze (Optional)

Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Carefully turn the cake out onto a cooling rack to cool completely.

For an added touch of sweetness, you can top the cake with a vanilla glaze or cream cheese frosting. To make a simple vanilla glaze, mix 1 cup of powdered sugar with 1-2 tablespoons of milk and ½ teaspoon of vanilla extract. Drizzle it over the cooled cake.

Serving Suggestions

This Blueberry Sour Cream Coffee Cake is best served warm or at room temperature. It pairs wonderfully with a cup of hot coffee or tea. Whether enjoyed for a leisurely breakfast or as a sweet afternoon snack, this cake is sure to impress.

Enjoy your homemade Blueberry Sour Cream Coffee Cake!

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