Description
This Sour Cream Coffee Cake is a moist, tender, and flavorful treat topped with a cinnamon crumb streusel. Bursting with fresh blueberries and enriched with creamy sour cream, this cake is perfect for breakfast, brunch, or a delightful snack. The crumb topping adds a delightful crunch that complements the soft texture of the cake, making every bite irresistible.
Ingredients
Scale
Cake Batter
- 2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs, room temperature
- 1 1/4 cups full-fat sour cream
- 4 cups all-purpose or cake flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Crumb Topping
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Crumb Topping: In a medium bowl, combine softened butter, granulated sugar, flour, and ground cinnamon. Using your fingers, mix the ingredients together until they form coarse crumbs. Adjust the cinnamon according to your taste preferences. Set aside.
- Preheat the Oven and Prepare Pans: Preheat your oven to 350 degrees F (175 degrees C). Line three 9×5-inch loaf pans with baking paper or grease them well and set aside.
- Cream Butter and Sugar: In a large mixing bowl fitted to a stand mixer or with an electric hand mixer, cream together the softened butter and 2 cups of granulated sugar until light and fluffy.
- Add Wet Ingredients: Add salt, eggs (one at a time), pure vanilla extract, and sour cream to the creamed butter and sugar. Mix until well combined, scraping down the sides and bottom of the bowl occasionally with a rubber spatula.
- Incorporate Flour and Baking Powder: Add half of the sifted flour to the wet mixture and combine gently. Scrape the bowl again, then add the remaining flour along with the baking powder. Mix just until incorporated to avoid overmixing.
- Fold in Blueberries: Carefully fold in the fresh blueberries with a spatula to distribute evenly without breaking the berries.
- Fill Pans and Add Crumb Topping: Divide the batter evenly among the prepared loaf pans. Sprinkle the reserved crumb topping evenly over the batter in each pan. Save any leftover crumb topping in a freezer-safe zip-style bag for later use.
- Bake: Place the loaf pans on a half sheet pan lined with parchment paper for stability. Bake in the preheated oven at 350 degrees F for 60-65 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Serve: Remove the pans from the oven and let the cakes cool for about 20 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure eggs and sour cream are at room temperature for better mixing and a smoother batter.
- You may substitute blueberries with other fresh or frozen berries, but adjust baking time slightly if using frozen.
- Store leftover crumb topping in the freezer for up to 1 month; use it on muffins or other desserts.
- Loaf pans may vary in size; if using larger pans, reduce baking time and check doneness earlier.
- For a dairy-free version, substitute sour cream with a plant-based alternative and butter with a non-dairy margarine.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sour cream coffee cake, blueberry coffee cake, crumb topping cake, moist coffee cake, breakfast cake, homemade coffee cake
