Blueberry Coffee Cake With Sour Cream

12 servings
1 hr 5 min

Old-fashioned cake goes modern in this recipe for Blueberry Coffee Cake with Sour Cream. Packed with moisture and bursting with blueberries, this crumb-topped breakfast cake will wow you with its textures and flavors.


I like to have my cake and eat it. I’d also like to have your cake and eat it, too. Unless it’s fruitcake, then you can keep that crap to yourself. All other cakes are up for grabs: cheesecakes, ice cream cakes, birthday cakes, wedding cakes…even funeral cakes. That’s right, if there’s cake by a casket, I’m eating it. Unless, of course, it’s my casket and the mortician sewed my mouth shut.


It’s too early in the morning for morbid thoughts, but it’s not too early for cake. Fortunately, cake passes as a breakfast food when you top it with a sugary crumble and serve it with a side of caffeine. Or embalming fluid. Sorry I’m so preoccupied with end-of-life planning, but people need to know I want coffee cake at my funeral. It’s soft fluffiness will be the perfect contrast to my stiff rigidness. Plus, it’s a crowd pleaser–that’s assuming anyone shows up.

Now that I think about it, I need to have an open bar and an open casket. Between the people wanting free drinks and the people wanting proof I’m dead, that’ll pack the seats. Coffee cake is just a bonus. And when it’s stuffed with fresh blueberries anyone trying it will think they died and went to heaven. Unlike yours truly, who’ll be stuck in purgatory until St. Peter and Satan hash out which one’s stuck with me forever.


More sinful than me, this recipe is a must try during blueberry season. It’s made with simple pantry ingredients, takes like a bakery-style blueberry muffin and it serves twelve. Unless you go back for seconds. And thirds. Hell, go for fourths if you must. What’s the point of having cake if you’re not going to eat it, right?

Before sharing this crazy good coffee cake recipe, here are a few tips and tricks to help you out:


Ingredient Tips and Tricks

Don’t leave out the lemon zest because it pairs so well with the blueberries and brightens the cake flavor.


Fresh blueberries are recommended but frozen will work in a pinch. If using frozen berries, do not thaw and be sure to toss them in a bit of flour to prevent seeping and sinking.


Preparation Tips and Tricks

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser cake than the moist, tender cake you get from properly measured flour.


Can you make coffee cake ahead of time? Of course! To make coffee cake the night before just prepare the batter, pour into the baking dish then cover and refrigerate. In the morning, remove the covering and bake for 55 minutes or until a toothpick inserted into the center comes out clean.


Storage and Freezing Tips for Blueberry Coffee Cake with Sour Cream

Coffee cake is best on the day it is made but will keep up to 3 days at room temperature if covered with foil.


Coffee cake can be frozen up to 3 months. Cool cake completely and cover tightly with plastic wrap then cover in a layer of aluminum foil before placing in the freezer. Thaw overnight in the refrigerator before slicing and serving.

I hope you enjoy this recipe for Blueberry Coffee Cake with Sour Cream. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a new recipe.


Finally, if you like baking with sour cream you’ll love this recipe for Cherry Chocolate Chip Bread. Loaded with fresh cherries and dark chocolate chips this delicious loaf is moist, sweet and so easy to make.

Blueberry Coffee Cake With Sour Cream

Recipe details

  • 12  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 cup all-purpose flour unbleached
  • 2 tsp ground cinnamon
  • 6 Tbsp unsalted butter room temperature

Blueberry Coffee Cake

  • 3 3/4 cup all-purpose flour unbleached
  • 2 1/2 tsp baking powder
  • 1 tsp sea salt fine
  • 12 Tbsp unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3 large eggs room temperature
  • 2 tsp lemon zest packed
  • 2 tsp vanilla extract pure
  • 3/4 cup sour cream room temperature
  • 1 cup whole milk room temperature
  • 2 cups fresh blueberries

Instructions

Crumb Topping

Combine both sugars, flour, cinnamon and butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form. Cover and refrigerate until ready to use.

Blueberry Coffee Cake

Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with nonstick spray then set aside.
Add flour, baking powder and sea salt to a large bowl. Whisk until combined then set aside.
Cream butter and both sugars with an electric mixer until light and fluffy (approximately 2 minutes).
Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
Add lemon zest and vanilla then beat until incorporated. Set aside.
In a separate bowl, whisk sour cream and milk until smooth and lump free.
Reduce mixer speed to low then, 1 cupful at a time, alternate between adding the flour mixture and the sour cream/milk mixture. Gently beat until just barely combined.
Add blueberries by carefully folding them into the batter with a spatula until evenly distributed. For best results, avoid overmixing.
Spread batter into prepared baking pan. Smooth with a spatula then sprinkle with crumb topping.
Bake for 50 minutes or until a tester inserted into the center of the cake comes out clean.
Place coffee cake pan on a wire rack to cool for 20 minutes before slicing and serving. If desired, garnish with powdered sugar and fresh blueberries.
Coffee cake is best on the day it is made but will keep up to 3 days at room temperature if covered tightly with foil.
Whisking Wolf
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