This Moist Sour Cream Blueberry Coffee Cake is such a treat! With a rich, tender crumb and juicy blueberries, it’s perfect for breakfast or a snack with a warm drink.
Seriously, the smell while it bakes is heavenly! I love enjoying a slice while sipping my coffee. It’s a sweet little morning boost that never disappoints!
Key Ingredients & Substitutions
Sour Cream: This is key for keeping the cake moist and tender. If you’re out, plain yogurt can work as a substitute. For a dairy-free option, use coconut yogurt, which adds a lovely flavor too!
Blueberries: Fresh blueberries are ideal because they burst with juice while baking. If you only have frozen, that’s okay—you can use them straight from the freezer without thawing, just be aware they may bleed a bit more into the cake.
Butter: I like using unsalted butter for better control of the saltiness. If you’re looking for a lighter option, you can substitute with applesauce—just use about 1/4 cup for each 1/2 cup of butter.
How Do You Get a Nice Crumb Topping?
The crumb topping is essential for a delightful texture contrast. Here’s how to perfect it:
- Use cold butter—this keeps the topping from becoming too greasy.
- Make sure to mix the butter into the flour and sugar just until crumbly, so it stays light and crunchy.
- Don’t skip the cinnamon! It adds warmth and great flavor to the topping.
By following these tips, your crumb topping will be irresistible—and you can enjoy that satisfying crunch with each slice of cake!
Moist Sour Cream Blueberry Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (can substitute frozen, no need to thaw)
For the Crumb Topping:
- 3/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter, cold and cubed
How Much Time Will You Need?
This delightful coffee cake will take about 15 minutes to prepare and approximately 45 to 50 minutes to bake. After that, let it cool for about 20 minutes before slicing. So, you’re looking at about 1 hour and 25 minutes from start to enjoying a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×9-inch baking pan (or something similar). This helps your cake come out easily once it’s done baking!
2. Prepare the Crumb Topping:
In a medium bowl, mix the brown sugar, flour, and cinnamon together. Now take your cold, cubed butter and cut it in using a pastry cutter or a fork. You want it to look like coarse crumbs. Set this yummy mixture aside for later!
3. Make the Cake Batter:
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together the softened butter and sour cream until completely combined. Next, add the eggs one at a time, mixing well after each one, and then stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Add the wet ingredients to the dry flour mixture and stir gently, just until everything is combined. Be careful not to overmix! Finally, gently fold in those delicious blueberries.
5. Assemble and Sprinkle:
Spread the blueberry batter evenly into your prepared baking pan. Then, take your crumb topping and sprinkle it over the entire surface of the batter. This will create a fabulous crunchy top!
6. Bake to Perfection:
Pop the cake in your preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the topping is beautifully golden brown.
7. Cool and Serve:
Once it’s out of the oven, place the pan on a wire rack to cool for at least 20 minutes. This will help it set and make it easier to cut. After that, slice it up and enjoy your warm or room temperature cake. It pairs perfectly with coffee or tea!
Happy baking and enjoy sharing this delightful treat with family and friends!
FAQ for Moist Sour Cream Blueberry Coffee Cake
Can I Use Frozen Blueberries in This Recipe?
Absolutely! You can use frozen blueberries without thawing them first. This keeps the color and flavor intact, but be cautious as they may cause the batter to tint slightly. Just fold them in gently to minimize breaking.
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to prolong freshness; it will last about a week. Just let it come to room temperature before serving, or warm it up slightly in the microwave!
Can I Make This Cake Ahead of Time?
Yes, you can! This cake actually tastes great the next day. You can prepare the batter and crumb topping the night before and assemble it in the morning. Alternatively, bake it a day ahead and store it as mentioned above.
What Other Add-ins Can I Use?
If you want to mix things up, feel free to add chopped nuts like walnuts or pecans for extra crunch, or swap the blueberries for raspberries or chopped strawberries for a delicious twist!
