Coffee cake is the kind of dish that you usually save for brunch, bookmarking recipes in your favorite books and tucking them away for just the right occasion. Over the years, I have come to realize that as much as I love brunch, you certainly don’t need to wait for a special occasion to enjoy a streusel-topped coffee cake. This Sour Cream Blueberry Coffee Cake with Brown Sugar Streusel is a great recipe that is quite easy to make if you already have some blueberries on hand in your kitchen. And since you can use fresh or frozen berries, you should always be prepared to whip this up.
I used fresh blueberries in this coffee cake. You need to be careful when incorporating fresh berries because it is easy to squish them accidentally as you fold them in, so be gentle as you work. Frozen blueberries can be used instead of fresh. If using frozen, do not defrost the berries. Simply toss them in a few teaspoons of flour to help prevent their juices from dyeing the batter, then fold them in. Blueberries are often sold in 6-oz containers and that will give you a nice distribution of berries throughout the cake. That said, I prefer to use 8 oz if I have a larger container of blueberries to to work with.
The cake has a wonderfully soft crumb and just the right hint of butteriness to it. The tight, dense crumb is strong enough to support the weight of all those berries, so they will be well-distributed in the cake after baking and not in a layer on the bottom of the pan. I kept things simple by only adding a splash of vanilla to the batter. A few teaspoons of lemon zest could make for a very nice variation, however. The cake is topped with a brown sugar streusel. It’s crisp, sweet and addictive.
The cake can be eaten as soon as it has cooled, though I have been known to cut into it even while it is still slightly warm. I typically cut this into 9 generously sized pieces, but you can (and probably should) get 12 servings from this recipe.
Sour Cream Blueberry Coffee Cake with Brown Sugar Streusel
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
6-8 oz blueberries, fresh or frozen
1/2 cup all purpose flour
3/4 cup light brown sugar
1/4 tsp salt
1/4 cup butter, room temperature
Preheat oven to 350F. Lightly grease a 9-inch square baking pan.
Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the rest of the dry ingredients, mixing just until no streaks of flour remain visible. Fold in blueberries.
Pour batter into prepared pan and spread into an even layer.
Make the streusel: In a medium bowl, whisk together flour, brown sugar and salt. Add in softened butter and cut in using a fork until the mixture resembles wet sand. Grab the streusel mixture in your hands and squeeze to create clumps of streusel. Sprinkle streusel mixture evenly over the top of the cake batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few moist crumbs attached. Allow cake to cool before slicing