Description
A soft sour cream coffee cake filled with juicy blueberries and topped with buttery cinnamon-brown sugar crumbs. Finish it with an optional vanilla glaze for a bakery-style treat.
Ingredients
Scale
Ingredients
For the Blueberry Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- ¾ cup sour cream
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour, for coating the blueberries
- A few additional blueberries for the topping
For the Cinnamon Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- ¼ cup unsalted butter, melted
For the Optional Vanilla Glaze
- ¾ cup powdered sugar
- 1½–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8 × 8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together 2 cups flour, the baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar for 3–4 minutes, scraping the bowl as needed, until light and fluffy.
- Beat in the eggs one at a time. Mix in the vanilla extract and almond extract, if using.
- Add half of the flour mixture and mix on low until partially incorporated. Add the sour cream, mix briefly and then add the remaining flour mixture. Stop mixing as soon as the dry streaks disappear.
- Toss the blueberries with 1 tablespoon flour. Gently fold them into the batter using broad strokes from the bottom of the bowl.
- Spread the batter evenly in the prepared pan without pressing out too much air.
- Make the crumb topping by stirring together the flour, brown sugar, cinnamon and salt. Add the melted butter and stir with a fork until large crumbs form. Gently mix in a few additional blueberries.
- Scatter the crumb topping evenly over the batter. Do not press it down.
- Bake for 50–60 minutes. A toothpick inserted into the cake near the center should come out without wet batter. If the topping browns too quickly, loosely cover the pan with foil during the final 10 minutes.
- Cool the cake in the pan for at least 20 minutes. Lift it out using the parchment overhang.
- For the glaze, whisk together the powdered sugar, 1½ tablespoons milk and vanilla. Add the remaining milk gradually until the glaze falls from the whisk in a thick ribbon.
- Drizzle the glaze over the slightly warm or completely cooled cake. Cut into six generous squares and serve.
Notes
Notes
- Fresh blueberries give the cleanest-looking slices. Frozen blueberries may be used directly from the freezer; do not thaw them first.
- Wash and dry fresh blueberries thoroughly before coating them with flour.
- The butter should be softened but not shiny, greasy or partially melted.
- Mix gently after adding the flour to prevent a dense or rubbery cake.
- Begin checking the cake at 50 minutes. Insert the toothpick into the cake near the center, avoiding a blueberry.
- If the topping browns too quickly, cover the pan loosely with foil for the final 10 minutes.
- Let the cake cool for at least 20 minutes before lifting or slicing it.
- The vanilla glaze is optional. For visible ribbons, drizzle it over a slightly warm or completely cooled cake.
- Plain full-fat Greek yogurt may replace the sour cream in the same quantity.
- Store the unglazed cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days.
- Freeze individually wrapped, unglazed squares for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 - 60 minutes
- Category: Breakfast, brunch, Dessert
- Method: Baking
- Cuisine: American