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–+ servings

Blueberry Sour Cream Coffee Cake with Streusel Topping

thetimelessbaker
A moist coffee cake studded with fresh blueberries, a hint of lemon and topped with a buttery streusel. Not just for breakfast, great any time!
4.60 from 35 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings

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

Tips:
  • 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
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