This moist and yummy blueberry coffee cake recipe is full of delicious fresh blueberries with a crumbly streusel topping. A perfect dessert for summer parties and 4th of July picnics!
Blueberry coffee cake is one of my favorite desserts to make for the summer holidays. Basically it doubles as a dessert AND a breakfast dish and how many foods can you say that about!
Heck, you can even tuck a slice into your lunchbox (vintage plaid of course) and have it for lunch. Eat it all the livelong day!
It is a pretty easy dessert to whip up and if you want it to look “fancy” you can make it in a springform pan like I did.
I don’t know why, but seeing the naked sides of a cake makes it extra fancy.
Seeing the naked sides of people . . . not so much.
And it’s a great one to make for a picnic where you need to bring something, but you don’t want to just stop at the grocery store and bring a big old tub of potato salad!
Have you ever done that, but put the store-bought potato salad in your own bowl and then acted like you had made it?
No? Just me?
OK, enough chit-chat. You probably have a picnic to go to or a weekend to start gearing up for! On to the recipe!
Blueberry Sour Cream Coffee Cake Recipe
Blueberry Sour Cream Coffee Cake
- 1 cup flour
- 1 1/4 tsp baking powder
- 1/2 cup sugar
- 6 tbsp unsalted butter at room temperature
- 1 egg
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1/2 cup flour
- 1/4 cup brown sugar firmly packed
- 1 tsp ground cinnamon
- 1/4 cup oats (old-fashioned rolled, not instant)
- 1/8 tsp salt
- 4 tbsp unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1-2 tsp milk
- 1/4 tsp vanilla extract
- In a small bowl, combine flour, brown sugar, cinnamon, oats and salt. Cut in butter with a fork until mixture is in a crumbly state. Set aside.
- Whisk powdered sugar, vanilla and milk in a small bowl until smooth. Set aside.
- Preheat oven to 350 degrees. Prepare a 9 inch springform pan with cooking spray on sides and parchment paper on the bottom.
- Add the flour and baking powder to a medium size mixing bowl, mix together well and set aside.
- Cream sugar and butter together in large mixing bowl bowl using an electric mixer.
- Add the egg and mix until well combined.
- Mix in the sour cream, milk and vanilla extract.
- Add your flour/baking powder mixture to your wet ingredients, mix well and then gently stir in blueberries.
- Pour your batter into your springform pan and top with your streusel mixture.
- Bake at 350 degrees for 45-50 minutes until a toothpick inserted into the middle comes out clean.
- Cool for 15-20 minutes, remove from springform pan and drizzle glaze over top of coffee cake.
Some Coffee Cake Facts For You:
- Eat them. Often.
- No, you don’t have to drink coffee when you eat coffee cake. Any wet liquid works just fine.
- No, there is no coffee actually IN the cake.
- Blueberries burn if you can’t wait for the cake to cool before popping a fork full into your mouth. It’s a occupational hazard of baking at times.
Any plans for the pre-holiday weekend?
There are a lot of estate sales calling my name and a front door to paint. Guess which one is getting put off if I run out of time.