Blueberry and Sour Cream Coffee Cake

A slice of blueberry sour cream coffee cake with cinnamon streusel crumble.

No ratings yet

Blueberry and Sour Cream Coffee Cake

With a rich, tender crumb, fresh blueberries, and buttery streusel topping, this heavenly breakfast cake is worth every calorie.

Course Breakfast, Dessert

Cuisine American

Keyword coffee cake

Dietary Restrictions Vegetarian

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 533.98kcal

Author Lisa Lotts

Equipment

1 9-inch springform pan

Ingredients

FOR STREUSEL TOPPING:

1¼ cups all purpose flour
½ cup light brown sugar
1⅛ teaspoon cinnamon
⅛ teaspoon salt
8 tablespoons unsalted butter melted

FOR BLUEBERRY AND SOUR CREAM COFFEE CAKE:

4 large egg yolks
⅔ cup sour cream
1½ teaspoons vanilla extract
2 cups sifted cake flour
1 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 tablespoons unsalted butter at room temperature
1½ cups blueberries

Instructions

FOR THE STREUSEL TOPPING:

Preheat the oven to 350°F. Spray a 9-inch springform pan with vegetable spray, then line the bottom with a piece of parchment paper cut to fit the pan. Spray the parchment in the pan and set it aside.
In a medium bowl, combine 1¼ cups all purpose flour, ½ cup light brown sugar, 1⅛ teaspoon cinnamon, ⅛ teaspoon salt and mix until evenly combined. Add 8 tablespoons unsalted butter and mix until there are no dry bits remaining. For the last bit, it may be easier to use your clean hands to mix the streusel. Set aside.

FOR THE BLUEBERRY AND SOUR CREAM COFFEE CAKE BATTER:

In a small bowl combine the ⅔ cup sour cream, 4 large egg yolks, and 1½ teaspoons vanilla extract. Stir or whisk until combined and smooth. Set aside.
In a large mixing bowl, sift 2 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk in 1 cup sugar.
Once the dry ingredients are well mixed, add 12 tablespoons unsalted butter and use a hand mixer or stand mixer on low speed to slowly incorporate the butter with the dry ingredients.
Increase the speed and beat for 1½ minutes to aerate and develop the cake's structure, scraping down the sides of the bowl with a spatula occasionally.
When the flour mixture is well combined and has a light sandy look, begin adding the sour cream mixture in 3 separate additions, mixing each for 20-30 seconds and scraping the bowl.
Add about ⅓ of the cake batter to the springform pan and spread it into an even layer.
Fold 1½ cups blueberries into the remaining sour cream cake batter. Then transfer the batter to the springform pan and spread it into an even layer.
Top the batter with the streusel mixture, evenly spreading it across the top. Bake for 45 minutes, then rest a sheet of aluminum foil over the top to prevent the streusel from becoming too dark. Bake for another 15-20 minutes or until a cake tester inserted into the center of the cake comes out clean.
Transfer the springform pan to a wire cake rack and rest it for 10-15 minutes. Run a sharp knife around the inside perimeter of the pan to loosen the edges. Remove the sides and cool the cake to room temperature.
Can be served immediately but for the most moist crumb, let it rest overnight tightly covered in plastic wrap

Video

Nutrition