This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It’s yummy for breakfast, or any time you want a blueberry treat.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
This cake is truly addicting. It’s definitely not diet food, but because it’s got blueberries in it…we can call it healthy, right?
Coffee cake is great for breakfast or dessert or just whenever you want a yummy blueberry snack. Just warm up a small (or large) slice in the microwave and you’re good to go.
Let’s talk about some of the ingredients in this sour cream blueberry coffee cake:
Brown sugar: This is a must. You can use either light brown or dark brown sugar, but regular sugar just won’t do it.
Butter: You’ll be using unsalted butter here and you’ll need it cold for the crumb topping and room temp for the cake. Make sure to use real butter here as margarine just isn’t the same.
Sour cream: Sour cream pumps up the flavor and the moisture in this cake. Use real full fat sour cream if you can get it, but if you can’t then you can substitute it if necessary. You’ll want to check out the FAQ section of this blog post below to see substitution options.
Zest and juice of one lemon: The cake won’t taste lemony…but the lemon just brings out the flavor of the blueberries.
Frozen blueberries: I used frozen blueberries here, but you can use fresh as well although you might need to bake it for less time if using fresh blueberries. (Make sure to read the notes in the actual recipe.)
Mixing method for this cake:
The mixing method for this cake is called the reverse creaming method. That just means that instead of creaming the sugar and butter together until fluffy and then alternately adding in the dry and liquid ingredients, you’ll instead mix in the butter chunks into the dry mixture, then add in the liquid in two parts.
Once the liquid is added, you’ll stir in the frozen blueberries, then pour everything into the pan. Next you’ll cover it all with the yummy crumb topping and bake.
I find the reverse creaming method makes a more tender cake and I also find it easier to do. (Don’t worry though, the recipe instructions will walk you trough it…easy peasy.)
Tips & FAQs for the Sour Cream Blueberry Coffee Cake:
SUPPLIES USED TO MAKE THIS COFFEE CAKE:
- Mixing bowls
- Metal measuring cups and spoons
- Whisk set
- Rubber spatulas
- Hand mixer or Stand mixer
- Flat beater attachment if using a stand mixer
- 13×9 inch glass baking dish
- Cooling racks
Ok let’s get to the recipe!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
OTHER POSTS YOU MIGHT LIKE:
- Cannoli Crumb Cake
- Banana Chocolate Chip Cake
- Cinnamon Swirl Sour Cream Cake