Blueberry Sour Cream Coffee Cake

This Blueberry Sour Cream Coffee Cake is bursting with fresh blueberries and a sweet cream cheese filling. It is topped with buttery crumbs for the best texture and flavor!

Course Dessert

Cuisine American

Keyword berries coffee cake, blueberry cake

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 582kcal

Author sanna

Equipment

Ingredients

For the Cream Cheese Filling

8 oz. cream cheese softened
¼ cup sugar
1 tbsp. lemon juice
1 large egg
1 tbsp. all-purpose flour

For the Crumb Topping

⅔ cup all-purpose flour
½ cup sugar
½ tsp cinnamon
¼ cup butter cold, cut into tiny cubes

For the Cake Batter

½ cup sugar
½ cup butter softened
2 large eggs
1 tsp. vanilla extract
1¼ cup all-purpose flour
1½ tsp baking powder
¼ tsp. salt
¾ cup sour cream full fat
2 cups fresh blueberries rinsed and drained

Instructions

Make the Cream Cheese Filling

Preheat oven to 350 F. Grease a 10 inch springform pan.
In a mixing bowl, use an electric mixer to beat the cream cheese until it is smooth. Add the egg. lemon juice, sugar and flour. Beat until everything is incorporated.

Make the Crumb Topping

In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and cut it into the mixture using a pastry blender, until the mixture turns into coarse crumbs. Keep this cool.

Make the Batter

In a mixing bowl, or in the bowl of a stand mixer, beat the butter and sugar until the mixture is fluffy. Add the eggs and beat until incorporated. Beat in the vanilla extract.
In a medium bowl, whisk together flour, salt and baking powder. Add the ⅓ of the flour mixture to the mixing bowl, followed by half of the sour cream. Beat until incorporated. Add another third of the flour mixture, then the remaining sour cream and continue to beat. Lastly, beat in the remaining third of the flour mixture until the batter is smooth.

Assemble the Cake

Pour and scrape the batter into the greased 10 inch springform pan.
Place half of the blueberries over top in a single layer. Drop dollops of the cream cheese filling over the berries. Top the cheese with the remaining blueberries. Finally, sprinkle the crumb topping all over.
Set the cake on a rimmed baking pan and bake for 50-55 minutes, or until the crumb topping is lightly browned and a toothpick inserted at the center of the cake comes out clean with a slight blue tint form the berries.
Let the cake cool on the pan for 15-20 minutes. Remove the sides, transfer to a serving plate and slice.

Video

Notes

You can use frozen blueberries, but thawed and drain very well.

Use at least 14% fat sour cream for the best texture of the cake base.

Nutrition