Blueberry Sour Cream Coffee Cake with Crumb Topping
This easy, incredibly moist Blueberry Sour Cream Coffee Cake, featuring a heavenly crumb topping and juicy blueberries, is a delightful treat perfect for any occasion, from cozy weekend breakfasts to festive gatherings.
Equipment
- Small bowl
- Large bowl
- Medium bowl
- Whisk
- 9x13-inch baking dish
- Toothpick
Ingredients
For the Crumb Topping
- 1 cup all-purpose flour
- 0.75 cup packed brown sugar
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter softened (1 stick)
For the Cake Batter
- 2.75 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 cup sour cream
- 0.5 cup milk any kind
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 3 cups blueberries fresh or frozen; toss with 1 tablespoon of flour if using frozen blueberries to prevent sinking
For the Powdered Sugar Frosting
- 0.5 cup powdered sugar
- 2 tsp water or milk or 3 teaspoons, to make a smooth, drizzly glaze
Instructions
- Step 1: Get Your Crumb On: In a small bowl, combine flour, brown sugar, and cinnamon. Add softened butter. Use a fork or fingertips to blend until the mixture looks like damp sand with pea-sized pieces. Set aside.
- Step 2: Prep the Stage & the Wet/Dry Teams: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large bowl, whisk together dry cake ingredients: flour, baking powder, salt, granulated sugar, and brown sugar. In a separate, medium-sized bowl, whisk together wet ingredients: sour cream, milk, eggs, and vanilla extract.
- Step 3: Bring it All Together: Add the softened butter to your dry ingredient mixture. Mix until crumbly. Pour the wet ingredients into the dry mixture. Mix gently until just combined, avoiding overmixing.
- Step 4: Layer Up the Goodness: Pour slightly more than half of the cake batter into the prepared baking pan and spread evenly. Sprinkle blueberries generously over this layer. Carefully spoon the remaining batter over the blueberries and spread. Finally, sprinkle the crumb topping all over the top and gently press it into the batter.
- Step 5: Bake to Golden Perfection: Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with aluminum foil.
- Step 6: Glaze and Drizzle: While the cake is still warm from the oven, whisk together powdered sugar with 2-3 teaspoons of water or milk in a small bowl until you have a smooth, pourable glaze. Drizzle this glaze all over the warm coffee cake.
- Step 7: Serve and Enjoy: Slice into your warm Blueberry Sour Cream Coffee Cake and serve immediately. It's truly best enjoyed warm.
Notes
Substitutions & Additions: You can swap blueberries for raspberries, blackberries, or a mix of berries (toss with flour if frozen/juicy). For extra freshness, add 1-2 teaspoons of lemon zest to the cake batter. Add ½ cup of chopped pecans or walnuts to the crumb topping for crunch. Vary the glaze by using orange juice, lemon juice, or almond extract. For a decadent twist, sprinkle ½ cup of white chocolate chips or mini semi-sweet chocolate chips with the blueberries.
Tips for Success: Do not overmix the cake batter; a few lumps are fine. Ensure all cold ingredients (butter, eggs, milk, sour cream) are at room temperature for a uniform texture. Toss frozen blueberries with flour to prevent sinking. If the crumb topping browns too fast, loosely cover the pan with aluminum foil during the last 15-20 minutes of baking. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. You can prep the crumb topping or measure dry ingredients a day or two in advance.
Storage: Store cooled cake tightly covered at room temperature for 2-3 days, or in an airtight container in the refrigerator for up to 5 days (texture may be denser when cold). For longer storage, slice cooled cake, wrap each slice tightly, and freeze in a freezer-safe bag for 2-3 months. Thaw individual slices at room temperature or reheat gently in the microwave (15-30 seconds) or oven (300°F/150°C for 10-15 minutes).