Blueberry Sour Cream Coffee Cake
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This is seriously the best coffee cake recipe! It’s moist, buttery, and full of fresh bursting blueberries. This is the perfect summertime baking recipe for a fun breakfast, coffee date, or just as a sweet snack during your lunch break. This coffee cake is packed with delicious blueberries in every bite, swirls of blueberry jam, and crunchy cinnamon streusel on top.
gathering ingredients to make Blueberry Coffee Cake:
To make these soft and fluffy blueberry cake donuts, you will need a few key ingredients to get started. These donuts are baked in the oven with fresh blueberries and a blueberry jam icing!
Fresh Blueberries. For this particular recipe, I would suggest using fresh blueberries. If you are using frozen blueberries, make sure they are thawed and drained.
All-Purpose Flour. For this recipe, I have found that all-purpose flour gives you the best results. Whole wheat flour can really weigh down the recipe and pastry flour is too fine, making the donuts fall apart.
Baking Powder.
Baking Soda.
Salt.
Cinnamon. For added flavor, I like to put cinnamon and/or nutmeg in my donut batters. It tastes like breakfast!
Butter. I always use salted butter in my recipes, but you can swap it out for unsalted butter and increase the salt by 1/4 teaspoon.
Granulated Sugar.
Eggs. For this recipe, you will want large eggs.
Lemon Zest and Juice.
Vanilla Extract.
Sour Cream.
Buttermilk.
Powdered Sugar.
Blueberry Spiced Jam. For this version, I used the Blueberry Spiced Jam I canned last summer. Any blueberry jam or jelly will work!
HOW TO MAKE A SUPER MOIST CAKE:
Have you ever found yourself so excited to cut into a super moist and fluffy cake only to find that it’s dense and almost bread-like? Try using a few of these tips while baking up your Maple Walnut Cake.
Use Acid. If your cake uses baking soda, adding an acidic liquid ingredient will activate the baking soda and give the cake lift. As a bonus, using a thicker creamy ingredient like sour cream or yogurt will give your cake extra moistness and a lovely fluffy crumb.
Cream the Butter 1 to 2 Minutes. When creaming the butter, which should ideally be at about 65° F (18° C), which is considered “room temperature.” When you cream the butter, only beat the butter and sugar together for about 1 to 2 minutes. This will ensure that there is enough air in the butter without over-creaming the ingredients.
Check 1 to 2 Minutes Before the Timer Ends. Before your timer goes off, give your cake a little peek through the oven door or even a poke with your cake tester. Over-baking your cake will result in a dry cake. As oven temperatures vary, keeping an eye on your cakes can help you determine when it is truly done. After testing the cake with a toothpick or cake tester, it should come out clean or have a few moist crumbs.
MY FAVORITE CAKE BAKING SUPPLIES:
If you are looking for some lovely cottagecore cake bake supplies and fairycore dishes and plates, I love to share my finds in my Amazon Storefront. Many of my dishes and tools are thrifted, though, and you can find so many amazing things while you are out on the hunt. I love to look for anything that looks like it would belong in a Beatrix Potter tale or a fairy’s home!
how to make baked blueberry cake donuts:
Step One: Begin by whisking together the flour, baking powder, baking soda, salt and cinnamon. Then, cream together the butter and sugar until light and fluffy, which takes about 2 minutes. Then beat in the eggs, vanilla, and lemon. Finally, alternately add the dry ingredients mixture and wet ingredients mixture to the bowl and whisk together until just combined, about 5 to 6 minutes total.
Step Two: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. With your fingers, cut in the cubed butter until it begins to form crumbles about the size of a pea. The crumbs should be fully moistened, and there should not be any dry bits. If your crumble has become too soft and is starting to melt, place the bowl into the refrigerator for about 10 to 15 minutes to chill the butter.
Step Three: When the batter has been mixed, fold in the fresh blueberries. Then, spread about half of the batter into the prepared tube pan. Over this half of the batter, spread some blueberry jam, then top with the rest of the batter. Top the second half of the batter with the cinnamon streusel topping.
Step Four: Bake the cake for about 55 to 65 minutes at 375° F (191° C). It may take longer depending on your oven! Check the cake for doneness by sticking a knife into the center. If it comes out with a few moist crumbs or clean, then the cake is done. Let the cake rest for at least 30 minutes before transferring it to a wire cooling rack to finish cooling. Then, decorate with icing!
final thoughts:
I hope that you enjoy this delightful breakfast Blueberry Coffee Cake recipe! I’ll be enjoying a slice myself alongside a strong cup of English Breakfast tea. If you are looking for a new cake recipe to enjoy during the summer days, I know that you will absolutely adore this one. Let me know if you try making this easy and delicious coffee cake!
xoxo Kayla
Blueberry Sour Cream Coffee Cake
Ingredients
- 4 cups (500 g) all-purpose flour
- 5 tsp (20 g) baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 cup (116 g) salted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) vanilla extract
- 1/2 cup (120 ml) sour cream, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 3 cups (420 g) fresh blueberries + 2 tbsp (16 g) all-purpose flour
- 4 tbsp (60 ml) blueberry jam
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup (98 g) light brown sugar, packed
- 2 tsp cinnamon
- Pinch of salt
- 1/4 cup (58 g) salted butter, cold and cut into 1/2-inch (1-cm) cubes
- 1 cup (118 g) powdered sugar
- 2 to 3 tbsp (30 to 45 ml) milk
Instructions
- Preheat the oven to 375° F (191° C). Grease and flour a 9.5-inch (24-cm) tube pan and set this aside for now.
- In a medium bowl, begin by whisking together the flour, baking powder, baking soda, salt and cinnamon. Set this aside for now.
- In a separate large bowl, cream together the butter and sugar until it's light and fluffy, about 2 minutes. Then, add the eggs one at a time, until they are fully mixed in, another 2 minutes. Whisk in the lemon zest, lemon juice, and vanilla. The batter may separate a bit at this point depending on the temperature of your ingredients.
- In a measuring glass, whisk together the sour cream and buttermilk. Then, alternately begin to add the dry ingredients and the buttermilk mixture to the batter, beginning and ending with the dry ingredients. Be careful not over mix the batter, but only mix until it is just combined, about 5 to 6 minutes.
- Toss the blueberries with the 2 tablespoons (16 g) of flour. Gently fold the berries into the batter until they are evenly distributed. Set this aside for now.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. With your fingers, cut in the cubed butter until it begins to form crumbles about the size of a pea. The crumbs should be fully moistened, and there should not be any dry bits.
- If your crumble has become too soft and is starting to melt, place the bowl into the refrigerator for about 10 to 15 minutes to chill the butter.
- Spread half of the batter into the prepared tube pan. On top of the batter in the pan, spread the blueberry jam. Then, add the second half of the cake batter and spread it evenly.
- Top the cake batter with the prepared streusel, spreading it evenly over the top and breaking up any large crumbles.
- Bake the cake in the preheated oven for 55 to 65 minutes or until a knife inserted in the center comes out clean or has a few moist crumbs stuck to it.
- Let the cake rest in the pan for at least 30 minutes before removing it. The easiest way to remove the cake is to pull out the center of the tube pan. Then, gently turn the cake over onto a plate. Place a second plate on the bottom of the cake, and gently flip it over, removing the top plate.
- In a small bowl, whisk together the powdered sugar and milk to make the icing. Drizzle the icing over the fully cooled cake. Slice and serve at room temperature.
- To store the coffee cake, place the slices into an airtight container or wrap with plastic wrap and keep at room temperature for about 4 to 5 days.
Nutrition Facts
Calories
945Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
