Description
This Blueberry Sour Cream Coffee Cake is tender, rich, and studded with juicy blueberries. A layer of cinnamon sugar runs through the center and on top for a sweet, spiced finish. Perfect with a cup of coffee or tea, and just as good for breakfast as it is for dessert!
Ingredients
Units
Scale
- For the Cake:
- 1 cup sour cream or Greek yogurt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
- For the Cinnamon Streusel:
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Mix Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet mixture and mix until just combined.
- Fold in Blueberries:
- Gently stir in the floured blueberries.
- Layer the Batter:
- Pour half the batter into the pan. Sprinkle half of the cinnamon streusel. Add remaining batter, then top with remaining streusel.
- Bake:
- Bake 40–45 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
- Use frozen berries straight from the freezer—no need to thaw.
- Greek yogurt can replace sour cream for added protein.
- Add lemon zest for a citrus twist.
Nutrition
- Calories: 280 kcal
- Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
