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–+ servings

Blueberry Sour Cream Coffee Cake

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This Blueberry Sour Cream Coffee Cake is a moist and flavorful cake made with rich sour cream and tart blueberries, perfect for breakfast or a cozy gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional) Use if desired for added flavor
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Room temperature for easier mixing
  • 1 cup sour cream Can substitute with plain yogurt
  • 2 large eggs Room temperature for best results
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Main Ingredients
  • 1 1/2 cups fresh blueberries Can be substituted with other berries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, ensuring each one is beaten well before adding the next. Stir in the sour cream and vanilla extract.
Mixing Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
  2. Gradually add the flour mixture to the wet mixture, taking care to mix until just combined.
  3. Gently fold in the blueberries and lemon juice.
Baking
  1. Pour the batter into your prepared cake pan, smoothing the top with a spatula.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, allow it to cool in the pan before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 18g

Notes

Best served with a light dusting of powdered sugar and can be paired with whipped cream or ice cream. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, freeze wrapped in plastic for up to three months.
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