Name: Sour Cream Blueberry Coffee Cake
Brand: iscreamforbuttercream.com
SKU: iscreamforbuttercream-com-3
Availability: OnlineOnly

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Sour Cream Blueberry Coffee Cake

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×This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It’s yummy for breakfast, or any time you want a blueberry treat.Hey there! Before you scroll, there’s lot’s of important stuff in the post!…, which may answer any questions you might have about this recipe. Enjoy!This cake is truly addicting. It’s definitely not diet food, but because it’s got blueberries in it…we can call it healthy, right?Coffee cake is great for breakfast or dessert or just whenever you want a yummy blueberry snack. Just warm up a small (or large) slice in the microwave and you’re good to go.Brown sugar: This is a must. You can use either light brown or dark brown sugar, but regular sugar just won’t do it.Butter: You’ll be using unsalted butter here and you’ll need it cold for the crumb topping and room temp for the cake. Make sure to use real butter here as margarine just isn’t the same.Sour cream: Sour cream pumps up the flavor and the moisture in this cake. Use real full fat sour cream if you can get it, but if you can’t then you can substitute it if necessary. You’ll want to check out the FAQ section of this blog post below to see substitution options.Zest and juice of one lemon: The cake won’t taste lemony…but the lemon just brings out the flavor of the blueberries.Frozen blueberries: I used frozen blueberries here, but you can use fresh as well although you might need to bake it for less time if using fresh blueberries. (Make sure to read the notes in the actual recipe.)The mixing method for this cake is called the reverse creaming method. That just means that instead of creaming the sugar and butter together until fluffy and then alternately adding in the dry and liquid ingredients, you’ll instead mix in the butter chunks into the dry mixture, then add in the liquid in two parts.Once the liquid is added, you’ll stir in the frozen blueberries, then pour everything into the pan. Next you’ll cover it all with the yummy crumb topping and bake.I find the reverse creaming method makes a more tender cake and I also find it easier to do. (Don’t worry though, the recipe instructions will walk you trough it…easy peasy.)Does blueberry coffee cake need to be refrigerated? No, it will be just fine covered at room temperature for a couple days. After that, you can refrigerate it to help it last up to a week. Should I use fresh or frozen blueberries in this coffee cake? I used frozen blueberries, so I have not tested out this recipe using fresh blueberries. It should be fine although you may have less baking time so keep that in mind. Using frozen blueberries might help keep them from sinking to the bottom of the cake though and they may be less likely to burst during baking. Do I need to thaw the frozen blueberries before adding to the cake batter? No, you’ll add them frozen. (See question above) Should I use dark brown or light brown sugar? It doesn’t matter. Dark brown and light brown sugar are interchangeable, but I used light brown. Make sure to pack brown sugar when you measure it. When measuring the flour, make sure not to pack it down into your measuring cup. Spoon the flour into your measuring cup and level it off. If you scoop the flour out with your measuring cup, you’ll end up adding too much flour into your cake batter. Make sure the butter is cold for the crumb topping and room temperature for the cake batter. Don’t microwave the butter as it will heat unevenly. Just set the butter out for about an hour or so to come to room temperature before mixing the cake batter. Do I have to use the lemon zest and juice? No, it’s optional, but it really brings out the flavor of the blueberries. You can use a couple tablespoons of bottled lemon juice as a substitute. Can I substitute the sour cream? The sour cream really helps give this cake a wonderful taste and makes it moist, so it’s best to use sour cream. If you really cannot get it, you can use full fat yogurt instead. Make sure not to over-mix cake batter. This is a scratch cake, so you want to be careful not to mix too long or it will make your cake very dense and tough. Only mix until the ingredients are well combined…don’t mix for several minutes, that’s too long for a scratch cake. Do I have to use a stand mixer? No. You can absolutely use a hand mixer.SUPPLIES USED TO MAKE THIS COFFEE CAKE:Ok let’s get to the recipe!***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.from votesPrintPinRateUS Customary – MetricI’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!OTHER POSTS YOU MIGHT LIKE:« Almost Homemade (Cheater) Buttercream FrostingCake Baking Substitutions plus Free Printable Reference Guide »I made this today just as the recipe says….fantastic! My favorite blueberry recipe now. I did need to cook it for an hour and it did rise above my 9×13 pyrex, but so delicious when done. I really wouldn’t change a thing, except maybe a deeper Pyrex next time.Reply« Older CommentsHi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better.Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn moreabout me!

×This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It’s yummy for breakfast, or any time you want a blueberry treat.Hey there! Before you scroll, there’s lot’s of important stuff in the post!…, which may answer any questions you might have about this recipe. Enjoy!This cake is truly addicting. It’s definitely not diet food, but because it’s got blueberries in it…we can call it healthy, right?Coffee cake is great for...

Sour Cream Blueberry Coffee Cake

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