Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

from butternutbakeryblog.com
125 min
10 servings

This blueberry sour cream coffee cake is so moist and loaded with fresh blueberries! The sour cream makes this cake so lush, while the brown sugar crumble topping adds a delicious layer of sweetness. It can also be made with fresh or frozen blueberries.

Ingredients

  • 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 (see notes for frozen instructions)
  • Zest of 1 lemon
  • 1 tbsp cornstarch
  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice

Directions

  1. 1

    In a medium bowl, whisk together all of the dry ingredients.

  2. 2

    Preheat the oven to 350F and grease and line the bottom of a 9″ springform pan.