Description
Indulge in the irresistible goodness of this moist Blueberry Sour Cream Coffee Cake. Bursting with fresh blueberries and topped with a sweet brown sugar crumble, this cake is a true delight for any occasion.
Ingredients
Brown Sugar Crumble
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
Blueberry Sour Cream Coffee Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp unsalted butter, room temp
- 3/4 cup granulated sugar
- 1 large egg, room temp
- 1/2 tsp vanilla extract
- Scant 1/4 tsp almond extract (optional)
- 3/4 cup sour cream, room temp
Blueberries
- 2 cups fresh blueberries
- Zest of 1 lemon
- 1 tbsp cornstarch
- 1/2 cup powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
Lemon Icing (optional)
Instructions
- Brown Sugar Crumble – In a bowl, whisk dry ingredients, add melted butter, mix, refrigerate.
- Blueberry Sour Cream Coffee Cake – Preheat, mix dry ingredients, cream butter and sugar, add egg, extracts, sour cream. Toss blueberries with zest and cornstarch. Mix dry ingredients, add blueberries, spread batter, top with remaining blueberries and crumble, bake.
- Lemon Icing – Whisk ingredients together and drizzle over cooled cake. Slice and enjoy!
Notes
- FROZEN BLUEBERRIES – Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the zest and cornstarch. Do not mix the blueberries into the batter to avoid color alteration.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg