Instructions
For the Cake:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Sour Cream:
Beat in the eggs one at a time, ensuring each one is fully incorporated. Then, mix in the sour cream and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
6. Fold in Blueberries:
Gently fold in the blueberries and lemon zest (if using), being careful not to crush the berries. This will distribute the blueberries evenly throughout the cake.
7. Pour the Batter:
Pour the batter into your prepared baking pan, spreading it out evenly with a spatula.
For the Streusel Topping:
1. Make the Streusel:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the cold butter pieces and use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs.
2. Sprinkle Over Cake:
Evenly sprinkle the streusel topping over the cake batter in the pan.
Bake and Serve:
1. Bake the Cake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
2. Cool:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
3. Serve:
Slice and serve the cake warm or at room temperature. It’s perfect on its own, or you can top it with a dusting of powdered sugar or a drizzle of vanilla glaze for extra sweetness.
Tips for Success
Use Fresh or Frozen Blueberries: If you’re using frozen blueberries, don’t thaw them before adding to the batter, as this can prevent them from sinking to the bottom and help avoid extra moisture in the cake.
Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smoother batter and even baking.
Lemon Zest for a Zing: Adding lemon zest is optional, but it really enhances the flavor of the blueberries and adds a refreshing, citrusy note to the cake.
Customize the Streusel: If you love a crunchy streusel, add 1/4 cup of chopped nuts like pecans or walnuts to the topping for extra texture.
Conclusion
Blueberry Sour Cream Coffee Cake is a classic, delicious treat that brings together the best of sweet, tangy, and fruity flavors. The rich batter combined with bursts of juicy blueberries and a crunchy streusel topping creates a perfect balance that’s hard to resist. Whether you’re enjoying it with your morning coffee, serving it at a brunch, or indulging in a sweet afternoon snack, this cake is sure to become a favorite in your recipe collection. Easy to make and even easier to enjoy, this cake is a must-try for any blueberry lover!
ADVERTISEMENT
