Description
Enjoy the irresistible taste of Blueberry Sour Cream Coffee Cake, boasting fresh blueberries, a rich sour cream base, and a delightful crumb. This recipe is simple to prepare and perfect for gatherings or as a comforting treat any time of the day.
Ingredients
Scale
- 1 cup (5 oz/142 g) all-purpose flour
- ⅔ cup (4 oz/115 g) dark brown sugar
- ½ cup (4 oz/115 g) granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup (4 oz/115 g) butter, melted
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons (3 oz/85 g) butter, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- 1 large egg, at room temperature
- ¾ cup (6 oz/170 g) sour cream, at room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups (7 ½ oz/213 g) blueberries, fresh or frozen
- 1 tablespoon cornstarch
- zest of 1 lemon
- ½ cup (2 oz/57 g) powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Butter and line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Set aside.
- In a medium bowl, combine 1 cup of all-purpose flour, dark brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until the mixture looks like wet sand. Set this aside as the crumb topping.
- In a large bowl, mix together the remaining 1 ½ cups of all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
- Add room temperature butter and mix until crumbly. Incorporate the egg, sour cream, and vanilla extract, mixing until well combined.
- Gently fold in blueberries, cornstarch, and lemon zest into the batter.
- Pour the batter into the prepared springform pan and evenly distribute the crumb topping over the top.
- Bake in the preheated oven for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack while you prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl. Drizzle over the cooled cake before serving.
Notes
The cake can be stored in an airtight container for up to 3 days at room temperature.
For a touch of extra flavor, consider adding a teaspoon of almond extract to the batter.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added delight.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg