Blueberry Sour Cream Coffee Cake
Dec 07, 2024 03:44 AM
My hearty Blueberry Sour Cream Coffee Cake is filled to the brim with fresh blueberries and topped with a buttery cinnamon crumble. Sour cream keeps this cake soft and moist for days. It’s perfect served with a cup of tea or coffee!
If you’re a fan of blueberries and cake, you’re going to LOVE my easy Blueberry Sour Cream Coffee Cake. Contrary to it’s name, there is no coffee in the cake, rather this popular American-style cake is designed to be enjoyed with a steaming cup of hot coffee or tea.
Just like my favourite Classic Coffee Cake recipe, this blueberry version has a bounty of buttery cinnamon crumbs on top for crunch. Sour cream helps to create a surprisingly tender cake studded with fresh, juicy blueberries.
A two-ingredient vanilla glaze makes it complete. Simple but oh-so-tasty, this Blueberry Coffee Cake really is amazing!
Ingredients:
Cinnamon crumbs
- 70 grams (1/2 cup) plain flour or all purpose flour
- 30 grams (2 tablespoons) brown sugar
- 2 teaspoons cornflour or corn starch
- 1 teaspoon cinnamon
- 40 grams butter, melted
Blueberry sour cream cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 60 ml (1/4 cup) full fat or whole milk, room temperature
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 155 grams (1 and 1/4 cup) fresh blueberries
Vanilla glaze
- 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
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