Indulge in a delightful symphony of flavors with our tantalizing Sour Cream Blueberry Coffee Cake, a delectable treat perfect for any occasion. This 9x13 inch masterpiece combines the richness of sour cream with the vibrant burst of blueberries, nestled within a tender coffee cake batter. Each bite offers a harmonious blend of sweet and tangy notes, complemented by the aromatic warmth of coffee. This recipe offers two variations to cater to your preferences: a classic sour cream coffee cake and a streusel-topped version for an extra layer of indulgence. Additionally, discover a gluten-free adaptation of this beloved cake, ensuring everyone can savor its irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
SOUR CREAM BLUEBERRY COFFEE CAKE 9×13 RECIPE
Enjoy a super-moist and yummy sour cream blueberry coffee cake 9×13, topped with delicious crumb streusel and a hint of tasty cinnamon. Also, this recipe contains flavorful blueberries with an excellent pound cake-like texture. It is indeed the ultimate blueberry treat, especially for breakfast.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 16
Steps:
- First and foremost, whisk in a mixing bowl the brown sugar, flour, cinnamon, and salt. With that, make sure to remove any brown sugar lumps. Then, cut in the butter chunks using a pastry blender or a fork. Afterward, work your way to the butter by using your clean fingers to break down the pieces until it is well incorporated.
- After that, finish up by using an electric mixer until the mixture turns into crumbs. Remember, do not over mix, or it will form a paste. Then, wrap the mixing bowl with plastic wrap properly. Afterward, allow it to chill in the freezer as you proceed in making the cake.
- Preheat the oven to 350 degrees Fahrenheit. Then, grease the 9×13 inch cake pan.
- Afterward, whisk in a mixing bowl the flour, sugar, baking powder, baking soda, and salt.
- In a mixing bowl of a hand or stand mixer fitted with a whisk attachment, add the vegetable oil and eggs, then gradually add the sugar; beat on medium-high speed.
- Afterward, add the flour and sour cream to the egg mixture on low-medium speed for a minute or well incorporated.
- Then, turn the mixer off; using a rubber spatula, fold in the vanilla and blueberries until it is thoroughly mixed. After that, pour the batter mixture into the prepared greased 9×13 inch cake pan.
- Then, take the crumb mixture out from the freezer. After that, evenly sprinkle it over the cake batter.
- Afterward, bake in the oven for 50 to 55 minutes or until a skewer inserted in the center comes out clean. Next, place in a wire to cool for 20 minutes, then serve warm and enjoy!
BLUEBERRY SOUR CREAM COFFEE CAKE
This is always a popular cake at potlucks and for brunch. I get many requests for this recipe.
Provided by mary Armstrong
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Grease bottom and sides of a 9 inch spring form pan with butter. Set aside.
- 2. Topping: Combine the first 3 ingredients and mix well in a medium bowl then add butter and mix with fingers until mixture is crumbly. Set aside.
- 3. Cake: In a large bowl, beat the one stick of butter and sugar until light and fluffy, about 2 minutes, decrease speed to low, add eggs one at a time. Add 1/2 of the sour cream, beat until combined.
- 4. In a small bowl whisk together the flour, baking powder, soda and salt. Add 1/2 of this mixture to the sour cream mix and beat until combined. Repeat with remaining sour cream and vanilla. Then add rest of flour and mix well.
- 5. Using a spatula gently fold in berries, stir sparingly to keep batter from turning blue. Spread batter in prepared pan. Sprinkle topping on top. Place pan on baking sheet, bake 55-60 minutes or until toothpick comes out clean. Remove to wire rack and cool. Release sides of pan. Serve warm or cool.
SOUR CREAM BLUEBERRY COFFEE CAKE
OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
SOUR-CREAM COFFEE CAKE
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Provided by Robert Farrar Capon
Categories dessert, side dish
Time 1h
Yield About 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams
BLUEBERRY SOUR CREAM CAKE
This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.
Provided by Judy from Hawaii
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter& sugar.
- Add eggs one at a time, beating well after each addition.
- Sift dry ingredients together.
- Add gradually to egg mixture, alternating with sour cream, ending with flour.
- Stir in vanilla, then fold in blueberries.
- Pour into a greased& floured 9 by 13" pan.
- Bake at 325 for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes, then remove to rack for final cooling.
- (Or just leave in pan.).
Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6
BLUEBERRY SOUR CREAM COFFEE CAKE
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY SOUR CREAM COFFEE CAKE
Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)
Provided by PalatablePastime
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and flour a bundt or tube baking pan and set aside.
- Mix together butter and sugar until smooth; add eggs, mixing until well blended.
- In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
- Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
- Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
- Cool cake before removing from pan.
- To remove, invert over plate, and tap pan.
- Serve on plate garnished with blueberry syrup, if desired.
Nutrition Facts : Calories 5566.8, Fat 298.1, SaturatedFat 182.6, Cholesterol 1121.5, Sodium 3090.4, Carbohydrate 682.4, Fiber 14.8, Sugar 431.8, Protein 60.9
Tips:
- For a moister coffee cake, use full-fat sour cream.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing can result in a tough coffee cake.
- For a sweeter coffee cake, add an extra 1/2 cup of sugar to the batter.
- If you don't have a 9x13 inch baking pan, you can use two 8-inch round baking pans. Just divide the batter evenly between the two pans.
- To make the streusel topping, you can use a food processor or a pastry blender. If you're using a food processor, pulse the ingredients until they are combined and crumbly.
- If you don't have blueberries, you can use any other type of berry, such as raspberries, strawberries, or blackberries.
- Serve the coffee cake warm with a dollop of whipped cream or ice cream.
Conclusion:
This sour cream blueberry coffee cake is a delicious and easy-to-make breakfast or brunch treat. It's moist, flavorful, and packed with blueberries. The streusel topping adds a delicious crunchy texture. This coffee cake is sure to be a hit with your family and friends.
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