How to Make Blueberry Sour Cream Coffee Cake | Brunch Recipes | Allrecipes.com
Check out the 5-star recipe for Blueberry Sour Cream Coffee Cake at
In this video, you'll see how to make a moist blueberry sour cream coffee cake. Fresh or frozen blueberries combine with a cinnamon, brown sugar, and pecan filling. Top it off with a little confectioner's sugar.
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Delicious Blueberry Coffee Cake with Blueberry Jam Ripple & Blueberry Studded Crumb
There’s something truly magical about a delicious blueberry coffee cake. The blend of sweet and tangy flavors paired with a moist, tender crumb is simply irresistible. Our step-by-step Blueberry Coffee Cake recipe is your key to creating the ultimate indulgence, perfect for baking ahead to ensure lazy weekend mornings or even for special occasions.
You can find the printable recipe here:
Blueberry Coffee Cake with Blueberry Jam Ripple
Prep time: 30 minutes
Cook time: 1hr 35 minutes
Yields: 10 servings
For the blueberry jam:
6 cups blueberries
1 cup sugar
1 lemon juiced
1 teaspoon vanilla
1/2 teaspoon cinnamon
For the blueberry coffee cake:
12 tablespoons salted butter softened
1 cup sugar
3 eggs at room temperature
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons lemon zest
juice of 1 lemon
2 cups all-purpose or gluten-free cup for cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries
1 cup blueberry jam
For the blueberry streusel:
1/2 cup light brown sugar
1/2 cup all-purpose or gluten-free cup-for-cup flour
1 tablespoon lemon zest
1 cup walnuts chopped
4 tablespoons salted butter chopped into chunks
1/2 cup blueberries
For the drizzle:
1 tablespoon lemon juice
1/2 cup powdered sugar
1 tablespoon blueberry jam
For the blueberry jam:
Combine all of the ingredients in a medium-sized pot and cook over medium heat.
Cook for 30-35 mins, until the jam starts to thicken, then cool completely. The jam will thicken more as it cools.
For the blueberry coffee cake:
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy.
Add the eggs, vanilla, sour cream, lemon juice, and zest. Mix to combine.
In a separate bowl whisk all of the dry ingredients together, then add to the wet ingredients in 3 additions, mixing completely after each one.
Add the fresh blueberries and gently fold them into the batter.
Grease a Bundt or tube pan generously with baking spray, then put 1/2 of the batter around the bottom of the pan. Spoon in and spread out the 1 cup of jam. Then layer the second half of the batter on top.
For the blueberry streusel:
Combine all of the streusel ingredients, except the blueberries, in a small bowl. Rub the butter into the sugar, flour, zest, and walnuts with your fingertips. Add the blueberries, toss to combine then spread the streusel across the top of the cake.
Bake for 55-60 mins. When you remove it from the oven, let it cool on a rack for 25-30 mins, and then remove the cake from the pan.
For the drizzle:
Combine the lemon juice and powdered sugar together in a small bowl and whisk to combine. To create a purple drizzle, separate out half the amount of icing into another bowl and add the blueberry jam to it. Whisk to combine. Drizzle on the top of the cake to decorate.
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Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk