Go Back
–+ servings

Blueberry Sour Cream Coffee Cake

Please rate us
A delightful treat perfect for breakfast or brunch, this moist coffee cake features fresh blueberries and a tender crumb thanks to sour cream.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure butter is softened, not melted.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries Do not thaw if using frozen.
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon Optional, for added warmth.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs, vanilla extract, and sour cream, mixing until combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the blueberries and lemon juice.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 250mgFiber: 1gSugar: 18g

Notes

Dust with powdered sugar before serving. Pairs well with coffee or tea. Can add whipped cream for extra flavor.
Tried this recipe?Let us know how it was!