Blueberry Sour Cream Coffee Cake with Streusel Topping is an easy to make moist coffee cake studded with fresh blueberries, a hint of lemon and topped with a buttery streusel topping.
About Coffee Cakes
Coffee cake actually doesn’t contain coffee as an ingredient at all; it is merely a serving suggestion. While the tradition of serving cake with coffee dates back to ancient times, the term “coffee cake” didn’t start to become popular in the U.S. until the late 19th century. The term coffee klatch comes from German term Kaffeeklatsch which means “coffee gossip,” and the gathering of friends to drink coffee, serve baked goods such as a coffee cake and socialize. The coffee klatch really took off in the 1950’s and 60’s.
Coffee cake has continued to evolve from the early recipes that many European settlers brought to the U.S. Looking through my vintage recipe collection, there are various forms of coffee cakes that use yeast or quick bread methods for rising and many have a streusel or crumble topping. Streusel or crumble on top of coffee cakes didn’t start to become popular until the 20th century and still remains very popular today.
About this Recipe
This particular coffee cake dates to the 1960’s when coffee klatches were very popular and is adapted from one of my Grandma’s old church cookbooks. The original recipe was submitted by three individuals, so I knew it had to be popular! Making recipes from old church cookbooks can be interesting. While they are full of some great recipes, there have also been a fair share of recipes that have not turned out due to outdated ingredients and instructions or changes in technology.
This particular version is similar to a quick bread, as it uses baking powder for a leavener and comes together easily. It contains a hint of lemon zest, which really complements the blueberries and has a buttery streusel topping. It can easily be served other than for breakfast or brunch. The original ingredient list calls for “dairy sour cream,” not to be confused with sour cream that was fermented at home (such as on the farm) or the use of a non-dairy sour cream that was marketed in the 1960’s. Be sure to use full-fat sour cream as directed, as it adds richness to the cake.
I have made this coffee cake so many times after I updated it and it has turned out great ever since – so great that it has actually won me several awards! I hope you can enjoy this coffee cake too and maybe even make it for your own modern day coffee klatch in the company of good friends.
Tips for Blueberry Sour Cream Coffee Cake with Streusel Topping
- If you don’t have fresh blueberries on hand, you can substitute frozen blueberries. I have made this cake many times with either and it always turns out great!
- Like all quick breads, do not overmix the batter, which can cause it to become tough and cause holes or tunnels in your cake. Mix only until just combined.
- The coffee cake is done when the edges are golden brown and there are only a few crumbs on a toothpick when inserted into the center of the cake. For this specific cake, a toothpick will not come out completely clean.
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Blueberry Sour Cream Coffee Cake with Streusel Topping
Equipment
- 9" cake pan
- mixing bowls of various sizes
- mixer
- parchment paper
- baking spray
Ingredients
- 1/2 cup + 3 tbsp unsalted butter, softened and divided (the 3 tbsp should be cold)
- 1 cup + 2 tbsp granulated sugar, divided
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 1/3 + 1/2 cup cup all-purpose flour, divided
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full fat sour cream
- 2 cups fresh blueberries
Instructions
- Grease and line a 9” round cake pan with parchment paper.
- In large mixing bowl cream the 1/2 cup butter and 1 cup sugar until light, about 2 minutes. Add eggs, one at a time.
- Mix in vanilla and lemon zest.
- Sift or whisk the 1 1/3 cup flour, baking powder and salt together. Add to butter mixture, alternating with the sour cream in three different batches, mixing only until combined.
- Fold in blueberries and then spread batter into prepared cake pan.
- Combine the remaining 2 tablespoons of sugar and 1/2 cup flour for streusel topping in small mixing bowl. Mix in cold butter until crumbly and sprinkle over top of coffee cake.
- Bake 45-50 minutes at 350°F, until the edges are a light golden brown and a toothpick inserted in the center comes out with only a few crumbs.
- Allow to cool on a wire rack. Run a knife around the edges of the cake while it is still warm; after about 10-15 minutes of cooling in cake pan, invert cake and finish cooling on wire rack. Remove parchment paper prior to serving.
Notes
- You can substitute 2 cups of frozen blueberries in place of fresh blueberries for this recipe
- For this specific cake, it is is done when the edges are golden brown and there are only a few crumbs on a toothpick when inserted into the center of the cake
- Only mix batter until combined; overmixing will cause holes or tunnels in your cak
- Store the coffee cake in an airtight container at room temperature up to 72 hours
- Freeze this cake in an airtight container for up to 45 days
- Yields 12 large servings or 16 small servings