Blueberry Coffee Cake Recipe With Sour Cream

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Blueberries make everything taste better, especially muffins, cakes and in this case, the unique coffee cake, the perfect partner for a cup of coffee with friends.

This is definitely not your average coffee cake. For starters, it doesn’t even look the part. We’re drizzling this beauty with sugar glaze. The pearly white artistic drizzle will contrast beautifully with the blueberries’ color.

This is also a sour cream coffee cake, a lighter and slightly tangy version of the coffee cake, an incredibly creamy and sweet, moist cake that basically melts in your mouth. Now add to that blueberries, and you’re in for a treat!

Blueberry Coffee Cake Recipe With Sour Cream-2

Here's what you'll need

You can see the entire ingredient list below, but I want to talk with you a bit about some ingredients. 

Blueberries are fantastic when fresh and ripe, but let’s face it, they’re not always available, so I’m considering using frozen blueberries. Make sure you thaw and drain them before use. Too much water will ruin the cake.

Then we have the sour cream. We’re using half a cup for an eight-serving cake, but don’t underestimate it; it’s very flavorful and has enough lactic acid to change the cake’s profile, even if we’re not using much.

Other than that, you can have your batter ready in just fifteen minutes if you have everything in hand. The rest is up to the oven, so fear not, this is truly an easy recipe, but the results are restaurant-quality!

How to Make It

  • Prep Time15 min
  • Cook Time40 min
  • Total Time55 min
  • Serving Size8
  • Energy484 cal

Ingredients

For the topping:

Directions

1

Preheat the oven top 350°F. Grease a 9-inch square baking tray.

2

In a mixing bowl, sift the flour, and combine with the baking powder and salt.

3

In a stand mixer, add the butter at room temperature and mix with the sugar until fluffy.

4

Add the eggs, oil, sour cream and vanilla to the butter and incorporate.

5

Add the flour mixture into the mixer and combine.

6

Remove from mixer and fold in the blueberries with a spatula.

7

Pour into the baking tray and bake for 40 minutes. Check it’s cook through with a wood pick.

8

Remove from the oven and cool down on a cooling rack.

9

For the glaze, use a small bowl to combine the water and the powdered sugar. Add more water if it’s not runny. Drizzle over the cake, slice and serve.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories484
  • % Daily Value*Standard DV
  • Total Fat19.1 g78 g24.49%
  • Saturated Fat9.1 g20 g45.5%
  • Cholesterol93 mg300 mg31%
  • Sodium261 mg2300 mg11.35%
  • Total Carbohydrate74 g275 g26.91%
  • Dietary Fiber2 g28 g7.14%
  • Total Sugars42.1 g
  • Protein7 g50 g14%
  • Calcium77 mg1300 mg5.92%
  • Iron3 mg18 mg16.67%
  • Potassium200 mg4700 mg4.26%

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