Blueberry Coffee Cake with Sour Cream
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.
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 cups 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 chill in the refrigerator 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.
- In a separate bowl, 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 to the cake batter bowl. 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.
- Spoon batter into baking pan. Smooth with a spatula to level.
- Remove crumb topping from the refrigerator. If needed, use a fork to break mixture into smaller clumps then sprinkle atop cake batter.
- 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.