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Blueberry Sour Cream Coffee Cake Recipe

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4.2 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Description

This Blueberry Sour Cream Coffee Cake is a moist, tender cake bursting with fresh blueberries and enriched with creamy sour cream. Topped with a crunchy cinnamon walnut streusel and dusted with powdered sugar, it’s perfect for breakfast, brunch, or a delightful afternoon treat. The cake is baked in a Bundt pan, making it attractive and easy to slice for sharing.

Ingredients

For the Cake:

  • 3/4 cup (170g) salted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups (234g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries (toss frozen blueberries with 1 tablespoon flour)

For the Topping:

  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts

For Garnish:

  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (177℃). Grease and flour a 9-inch (10-cup) Bundt pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
  3. Add Eggs, Sour Cream, and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides and bottom of the bowl, then mix in the sour cream and vanilla extract until combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and mix just until blended; avoid overmixing to keep the cake tender.
  5. Fold in Blueberries: Gently fold the fresh or floured frozen blueberries into the batter to evenly distribute them without breaking the berries.
  6. Assemble Cake Layers: Generously grease and flour the Bundt pan again if needed. Spoon half of the batter into the pan, spreading it evenly.
  7. Add Topping Layer: In a small bowl, combine brown sugar, ground cinnamon, and chopped walnuts. Sprinkle this mixture evenly over the batter in the pan.
  8. Top with Remaining Batter: Spoon the remaining batter over the brown sugar walnut layer and smooth the surface carefully.
  9. Bake: Place the Bundt pan in the preheated oven and bake for 55 to 70 minutes. Check doneness by inserting a knife or long skewer into the center; it should come out clean or with a few crumbs.
  10. Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then invert the pan onto a serving plate. If the cake doesn’t release immediately, tap the pan firmly with the end of a knife to loosen it. Let the cake cool completely or serve slightly warm, dusting with powdered sugar just before serving.

Notes

  • You can use frozen blueberries directly from the freezer by tossing them in a tablespoon of flour to prevent bleeding into the batter.
  • This cake is delicious served warm or at room temperature.
  • To store, wrap the cake tightly and keep it at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For a nut-free version, omit the walnuts or substitute with your favorite seeds.
  • Prep Time: 20 minutes
  • Cook Time: 55-70 minutes
  • Category: Breakfast and Brunch
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-sour-cream-coffee-cake-recipe/