Blueberry Sour Cream Coffee Cake
Total Time
2 hours 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(60)
Ingredients
10-12 slices
- 1 cup (132g) all purpose flour
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups (195g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp unsalted butter, room temp
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temp
- 1/2 tsp vanilla extract
- Scant 1/4 tsp almond extract (optional)
- 3/4 cup (185g) sour cream, room temp
- 2 cups (270g) fresh blueberries
- Zest of 1 lemon
- 1 tbsp cornstarch
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
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Preparation
Chef’s notes
FROZEN BLUEBERRIES – Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the zest and cornstarch. Do not mix the blueberries into the batter. Instead, spread the batter in the pan and top with an even layer of the blueberries followed by the crumble. If the frozen blueberries are mixed in to the batter, they can alter how the cake bakes and can also turn the batter blue.