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functional image blueberry coffee cake with sour cream stack of slices
Heather Wolf

Blueberry Coffee Cake with Sour Cream

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

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

Method
 

Crumb Topping
  1. Combine both sugars, flour, cinnamon and butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
  2. Cover and chill in the refrigerator until ready to use.
Blueberry Coffee Cake
  1. Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with nonstick spray then set aside.
  2. Add flour, baking powder and sea salt to a large bowl. Whisk until combined then set aside.
  3. In a separate bowl, cream butter and both sugars with an electric mixer until light and fluffy (approximately 2 minutes).
  4. 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.
  5. Add lemon zest and vanilla then beat until incorporated. Set aside.
  6. In a separate bowl, whisk sour cream and milk until smooth and lump free.
  7. 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.
  8. Add blueberries by carefully folding them into the batter with a spatula until evenly distributed. For best results, avoid overmixing.
  9. Spoon batter into baking pan. Smooth with a spatula to level.
  10. Remove crumb topping from the refrigerator. If needed, use a fork to break mixture into smaller clumps then sprinkle atop cake batter.
  11. Bake for 50 minutes or until a tester inserted into the center of the cake comes out clean.
  12. 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.
  13. 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.