Blueberry Sour Cream Coffee Cake
This Blueberry Sour Cream Coffee Cake has the most delicious texture with a super moist and fluffy cake crumb, jammy blueberries and crunchy streusel topping. A great cake to serve for afternoon tea or Summer dessert!
Servings: 10
Calories: 369kcal
Equipment
- 23 cm / 9-inch Springform Pan
Ingredients
Crumble Topping
- 50 gr Unsalted Butter, melted
- 100 gr Plain / All-Purpose Flour
- 50 gr Brown Sugar
- 1 1/2 teaspoon Cinnamon
Sour Cream Cake
- 120 gr Unsalted Butter, soft
- 120 gr Caster Sugar
- 1 teaspoon Lemon Zest
- 2 large Eggs at room temperature
- 150 gr Sour Cream
- 1 1/2 teaspoon Vanilla Extract
- 225 gr Plain / All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 pinch Fine Table Salt
- 300 gr Blueberries fresh or frozen, thawed & drained
Instructions
- Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Line a 23 cm / 9-inch springform pan with a piece of baking paper and set aside.
Crumble Topping
- Melt the butter in a small bowl in the microwave (make sure it is heat-proof) and set aside.
- In a separate medium bowl, combine the all-purpose flour, brown sugar and cinnamon. Mix to combine then pour in the melted butter. Mix with a spatula until a thick dough starts to form. Using the your fingers, work the dough (carefully if the butter is still hot) until uniform then break down the larger chunks to get small crumbs. Place in the fridge.
Sour Cream Cake
- In a large bowl (with a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment, cream the soft butter, caster sugar and lemon zest on medium speed for about 3 to 5 minutes or until it turns lighter in colour and gets fluffy. Stop to scrape the edges of the bowl when needed.
- Add the eggs one at a time, mixing on medium-low speed until fully combined. You should get a thick, fluffy paste-like mixture (See note 1).
- Pour in the sour cream and vanilla extract. Mix for a minute or until combined.
- Sift in the flour, baking powder, baking soda and salt. Mix until just combined (see note 2); the batter should appear relatively thick but fluffy.
Assembling the cake
- Pour the cake batter into the prepared pan. Using a small offset spatula or the back of a spoon, spread it around to get a flat layer.
- Top the batter with all the blueberries to create a relatively uniform layer (see note 3).
- Take the crumb topping out of the fridge. If needed, break down any large chunks with your finger. Sprinkle all over the blueberries.
- Place in the oven and bake for 45 to 50 minutes or until the streusel topping is golden and a toothpick inserted in the middle of the cake comes out clear.
- Place on a wire rack and leave to cool down completely before removing from the pan. Optionally, dust with powdered sugar before serving.
Notes
- If your mixture splits when you add the eggs, it is usually an indication that the butter was either too cold or too warm, or the eggs were too cold. You can try to mix for a little bit longer to increase the temperature of the mixture and make sure it emulsifies. If you still cannot get an homogeneous mixture, don't worry - it will get back together once you add the flour.
- Make sure to stop mixing as soon as you cannot see flour anymore to avoid overworking the batter, which would result in a cake that is heavier and drier rather than light and fluffy.
- I recommend trying to stay clear of the edges or the berries might burn and stick to the side of the pan.
Nutrition
Calories: 369kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 145mg | Potassium: 104mg | Fiber: 2g | Sugar: 21g | Vitamin A: 589IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg