Description
A moist and tender blueberry coffee cake made with sour cream, juicy blueberries, and a buttery cinnamon crumb topping, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
- In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and sour cream, mixing just until combined.
- Toss blueberries with 1 tablespoon flour and gently fold into batter.
- Spread batter evenly into the prepared pan.
- Sprinkle crumb topping evenly over the batter.
- Bake for 40–45 minutes until golden and a toothpick comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Notes
Do not overmix the batter and avoid thawing frozen blueberries to prevent excess moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry coffee cake, blueberry crumb cake, blueberry sour cream coffee cake, blueberry breakfast cake