Breakfast & Brunch,  Cakes and Cheesecakes,  Dessert

Blueberry Sour Cream Coffee Cake

 

This Blueberry Sour Cream Coffee Cake is the moistest, most velvety coffee cake you will ever try!   It’s amazing texture comes from the large amount of sour cream added to the batter.  The cake itself is lightly sweetened and has delicious fresh blueberries throughout.  It is topped with a brown sugar crumb topping, which adds crunch and sweetness.  This cake is perfect to enjoy for breakfast or brunch or as a snack.

 

 

 

 

 

Tips for Making Perfect Coffee Cake

 

  1. Do not over-mix the batter: If the batter is over-mixed after the flour has been added too much gluten may develop.  This could cause the cake to not rise as much during baking and have a tough texture.

 

 

 

Recipe Q & A

 

Q:  How long does this coffee cake keep?

A:  This coffee cake will keep for 3 days refrigerated and up to 1 month frozen in an air-tight container.    

 

 

 

Blueberry Sour Cream Coffee Cake

 

Recipe By:      Blue Ribbon Eats

Servings:         16
Prep Time:     45 minutes

Baking Time: ~35 minutes

 

 

 

INGREDIENTS

 

Cake:

1/2 cup canola oil

1 1/4 cup white sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/3 cup 2% milk

2 teaspoon natural vanilla extract

1 cup 14% sour cream

2 cups fresh blueberries

 

Crumb Topping:

1/4 cup packed dark brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 1/2 tablespoons (21g) unsalted butter, cold

 

 

 

INSTRUCTIONS

 

Crumb Topping:
  1. Combine all of the ingredients for the crumb topping in the bowl of a mixer.  Mix on low speed using a paddle attachment until the mixture resembles breadcrumbs.  Refrigerate.

 

Cake:
  1. Line the bottom of a 9-inch x 9-inch square baking pan with parchment paper.
  2. In a large bowl add the flour, baking powder and baking soda and stir with a whisk until combined.
  3. In the bowl of a mixer add the sugar, eggs and salt.  Mix on medium speed using a paddle attachment until the mixture is pale in colour.  Add the oil and mix until blended.  Add the vanilla and sour cream and mix until blended.  Add the milk and mix until blended.
  4. Turn off the mixer and add the flour mixture.  Mix on low speed just until blended and smooth.
  5. Add the blueberries to the cake batter and gently fold using a spatula until combined.
  6. Pour the cake batter into the cake pan and spread into an even layer covering the bottom of the pan.  Sprinkle the crumb topping on top of the cake batter layer in an even layer.
  7. Bake at 350°F until the top of the cake is set and golden brown.
  8. Let the cake cool in the pan on a wire rack until room temperature.

 

 

Yields 16 servings

Blueberry Sour Cream Coffee Cake

45 minPrep Time

35 minCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe

5 based on 1 review(s)

Recipe Image

Ingredients

Cake:

1/2 cup canola oil

1 1/4 cup white sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/3 cup 2% milk

2 teaspoon natural vanilla extract

1 cup 14% sour cream

2 cups fresh blueberries

Crumb Topping:

1/4 cup packed dark brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 1/2 tablespoons (21g) unsalted butter, cold

Instructions

    Crumb Topping:
  1. Combine all of the ingredients for the crumb topping in the bowl of a mixer.  Mix on low speed using a paddle attachment until the mixture resembles breadcrumbs.  Refrigerate.
  2. Filling:
  3. Line the bottom of a 9-inch x 9-inch square baking pan with parchment paper.
  4. In a large bowl add the flour, baking powder and baking soda and stir with a whisk until combined.
  5. In the bowl of a mixer add the sugar, eggs and salt.  Mix on medium speed using a paddle attachment until the mixture is pale in colour.  Add the oil and mix until blended.  Add the vanilla and sour cream and mix until blended.  Add the milk and mix until blended.
  6. Turn off the mixer and add the flour mixture.  Mix on low speed just until blended and smooth.
  7. Add the blueberries to the cake batter and gently fold using a spatula until combined.
  8. Pour the cake batter into the cake pan and spread into an even layer covering the bottom of the pan.  Sprinkle the crumb topping on top of the cake batter layer in an even layer.
  9. Bake at 350°F until the top of the cake is set and golden brown.
  10. Let the cake cool in the pan on a wire rack until room temperature.

Nutrition

Calories

4088 cal

Fat

176 g

Carbs

588 g

Protein

42 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
54
https://evipatissier.com/2019/04/12/blueberry-sour-cream-crumb-cake/

 

 

 

One Comment

Leave a Reply to Evan Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest