Description
Tender, moist, and ribboned with juicy blueberries, this sour cream coffee cake wears a buttery cinnamon streusel crown that makes every slice perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries (or frozen unthawed)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×13 inch pan or a Bundt pan and line the bottom with parchment if using a rectangular pan.
- Whisk 2 1/2 cups flour, baking powder, baking soda, and salt in a bowl until evenly combined.
- Cream the softened butter and 1 cup sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then mix in vanilla. Blend in the sour cream until smooth.
- Fold the dry ingredients into the wet mixture just until no dry streaks remain. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
- Make the streusel by stirring 1 cup flour, brown sugar, 1/4 cup sugar, and cinnamon together. Add melted butter and mix with a fork until large crumbs form.
- Spread the batter into the prepared pan and level the top. Sprinkle the streusel evenly over the batter.
- Bake 40 to 45 minutes for a 9×13 inch pan or 45 to 55 minutes for a Bundt, until golden and a toothpick inserted in the center comes out clean.
- Cool on a rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
- Note: Tossing blueberries with a little flour helps keep them from sinking.
- Use room temperature butter and eggs for a smoother batter and better rise.
- Do not overmix once the flour is added to keep the crumb tender.
- Double the streusel if you love extra crunch.
- For brightness, add 1 to 2 teaspoons lemon zest to the batter.