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Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe

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3.8 from 13 reviews

This Blueberry Sour Cream Coffee Cake is a delightful treat featuring a tender, moist sour cream cake base layered with fresh blueberries and topped with a crunchy cinnamon-streusel crumb topping. Perfect for breakfast or as a sweet snack with your coffee, this cake combines the tangy richness of sour cream with the natural sweetness of blueberries and a zesty hint of lemon.

Ingredients

Crumble Topping

  • 50 gr Unsalted Butter, melted
  • 100 gr Plain / All-Purpose Flour
  • 50 gr Brown Sugar
  • 1 1/2 teaspoon Cinnamon

Sour Cream Cake

  • 120 gr Unsalted Butter, soft
  • 120 gr Caster Sugar
  • 1 teaspoon Lemon Zest
  • 2 large Eggs (at room temperature)
  • 150 gr Sour Cream
  • 1 1/2 teaspoon Vanilla Extract
  • 225 gr Plain / All-Purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 pinch Fine Table Salt
  • 300 gr Blueberries (fresh or frozen, thawed & drained)

Instructions

  1. Preheat oven: Preheat your oven to 180°C (350°F). Line a 23 cm (9-inch) springform pan with baking paper and set aside.
  2. Prepare crumble topping: Melt the butter in a heat-proof bowl using the microwave and set aside. In another medium bowl, combine plain flour, brown sugar, and cinnamon. Pour the melted butter over the mixture and stir with a spatula until a thick dough forms. Using your fingers, carefully work the dough into a uniform crumbly texture by breaking down any large chunks. Refrigerate the crumble topping until needed.
  3. Cream butter and sugar: In a large mixing bowl or stand mixer fitted with paddle attachment, cream the softened butter, caster sugar, and lemon zest on medium speed for 3 to 5 minutes until light and fluffy. Scrape down the bowl edges as needed.
  4. Add eggs: Add eggs one at a time, mixing on medium-low speed until fully incorporated, resulting in a thick, fluffy paste-like batter.
  5. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until just combined.
  6. Incorporate dry ingredients: Sift together flour, baking powder, baking soda, and salt. Gently fold these into the batter using a spatula or mixer on low speed until just combined, taking care not to over-mix; the batter should be thick yet fluffy.
  7. Assemble cake: Pour the batter into the prepared springform pan and spread evenly with an offset spatula or back of a spoon.
  8. Add blueberries: Distribute all the blueberries evenly over the batter, creating a uniform layer.
  9. Add crumble topping: Remove the crumble topping from the fridge and break down any large pieces if necessary. Sprinkle the crumb topping evenly over the blueberries.
  10. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes until the streusel topping is golden and a toothpick inserted into the center of the cake comes out clean.
  11. Cool and serve: Transfer the cake to a wire rack and allow it to cool completely in the pan before removing the springform ring. Optionally, dust with powdered sugar before serving.

Notes

  • For the best texture, ensure the eggs and sour cream are at room temperature before mixing.
  • Do not over-mix the batter after adding the dry ingredients to keep the cake tender and fluffy.
  • If using frozen blueberries, thaw and drain them thoroughly to prevent excess moisture in the cake.
  • You can substitute caster sugar with granulated sugar if unavailable.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://bitezly.com/blueberry-sour-cream-coffee-cake-with-crispy-streusel-topping-recipe/