Blueberry Sour Cream Coffee Cake

4.39 from 13 votes

This Blueberry Sour Cream Coffee Cake is moist, tender and bursting with fresh blueberries. The buttery crumb topping and drizzle of icing makes it the perfect recipe for breakfast, brunch and even dessert!

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, brunch

Cuisine: American

Keyword: coffee cake

Servings:

Calories: 284kcal

Author: Kelsey Byrnes

Equipment

One 9x13-inch baking dish

Ingredients

Crumb Topping

1 cup flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter softened

Cake Batter

2 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup brown sugar
1 cup sour cream
1/2 cup milk
3 eggs
1 tablespoon vanilla
1 cup butter softened
3 cups blueberries*

Powdered Sugar Frosting

1/2 cup powdered sugar
2-3 teaspoons water or milk

Instructions

Make the Crumb Topping

Combine the flour, brown sugar and cinnamon in a small mixing bowl.
1 cup flour, 3/4 cup brown sugar, 1 teaspoon cinnamon
Add the butter and blend with a fork until combined. It should feel like damp sand with pea-sized pieces of butter throughout. Set aside.
1/2 cup butter

Make the Coffee Cake Batter

Preheat the oven to 350℉ and grease a 9x13-inch baking dish with cooking spray; set aside.
Combine the flour, baking powder, salt, sugar and brown sugar in a large mixing bowl; set aside.
2 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup sugar, 1/2 cup brown sugar
In a separate bowl, whisk together the sour cream, milk, eggs and vanilla; set aside.
1 cup sour cream, 1/2 cup milk, 3 eggs, 1 tablespoon vanilla
Add the softened butter to the dry ingredients and mix until the mixture is crumbly. I find it easiest to do this in a stand mixer.
1 cup butter
Pour the wet ingredients into the dry mixture and mix until combined.

Assemble and Bake the Coffee Cake

Pour a little more than half of the batter into the pan; spread to an even layer.
Sprinkle the blueberries* over the batter.
3 cups blueberries*
Spoon the remaining batter over the blueberries and spread to an even layer.
Sprinkle the crumb topping over the coffee cake and lightly press into the batter.
Bake for 50-60 minutes. If the top starts browning before the inside of the coffee cake is done, cover the baking pan with foil for the remainder of the baking time.

Drizzle with Icing

Combine the powdered sugar and water or milk in a small mixing bowl.
1/2 cup powdered sugar, 2-3 teaspoons water or milk
Drizzle over the coffee cake.
Serve the coffee cake warm.

Notes

*If using frozen blueberries, do not let them thaw. Simply toss them with 1 tablespoon of flour (this will help prevent them from sinking to the bottom of the cake) and use as is.

*When baking a cake, I recommend bringing all ingredients to room temperature. This will make it easier to mix the batter and result in a more tender cake.

Nutrition