Blueberry Sour Cream Coffee Cake
This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and cinnamon filling, and topped with a buttery and crunchy crumble topping.
Ingredients
Cake
- 115 g Butter softened
- 1 ¼ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- ⅔ cup Greek yogurt
- 2 Eggs
- ½ teaspoon Kosher salt
- ½ cup Buttermilk
- 2 ½ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 cups Blueberries
Cinnamon filling
- ¾ cup Brown sugar
- 2 teaspoon Cinnamon
- ¾ cup Flour
- 60 g Butter softened
Crumble
- 1 cup Flour
- ⅓ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 90 g Butter melted
Instructions
- Start by preheating an oven to 180c (350f) and prepare a 9x13 baking pan with parchment paper.
Make the cinnamon filling
- In a small mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until well combined.
- Add the softened butter and mix with your clean hands until wet sand-like mixture forms.
Make the crumble topping
- Into a medium mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until the mixture is well combined.
- Add the melted butter and mix until well combined and place in the fridge while you make the cake.
Make the cake
- Into a large mixing bowl, add the softened butter, lemon zest, sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until well combined.
- Add the yogurt and eggs, and mix until the mixture is smooth.
- Add ½ of the flour, baking soda, and baking powder, and mix until almost combined.
- Add the buttermilk and the rest of the flour, and mix until almost combined.
- Add the blueberries and mix until just combined. Don't overmix!
- Pour ½ of the cake batter into a parchment paper lined 9 by 13 baking pan and spread it with a spatula. Top it with an even coat of cinnamon filling.
- Top with the rest of the cake batter and carefully spread it with a spatula.
- Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking.
- Bake in a 180c (350f) preheated oven for about 40-45 minutes or until a toothpick inserted into the cake comes out clean, usually with a few crumbs.
Notes
- Push the streusel topping onto the cake lightly so it would stick to the top of the cake while baking and not fall off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be more firm and won't crumble up.
Nutrition
Calories: 387kcalCarbohydrates: 59gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 363mgPotassium: 106mgFiber: 2gSugar: 33gVitamin A: 468IUVitamin C: 2mgCalcium: 77mgIron: 2mg
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