Blueberry Cream Sour Coffee Cake

Sure! Here’s a recipe for Blueberry Cream Sour Coffee Cake:


For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh blueberries

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, cold and cubed

For the glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand with a wooden spoon.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the fresh blueberries, being careful not to overmix.
  7. Pour the batter into the prepared cake pan and spread it evenly.
  8. In a small bowl, combine the flour and granulated sugar for the streusel topping. Add the cold cubed butter and using your fingers or a fork, mix until crumbly.
  9. Sprinkle the streusel mixture over the cake batter, covering it evenly.
  10. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

  1. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  2. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and milk in a small bowl. Adjust the consistency by adding more milk if needed.
  3. Drizzle the glaze over the cooled cake.
  4. Slice and serve the Blueberry Cream Sour Coffee Cake. Enjoy!

This recipe will yield a delicious coffee cake with a moist and tangy crumb, bursting with fresh blueberries. It’s perfect for breakfast, brunch, or as a delightful dessert.

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