Can this recipe be made with frozen blueberries?

Yes, but it does require some adjustments. Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the lemon zest and cornstarch as instructed. Unlike with fresh blueberries, none of the frozen berries are mixed in to the batter. Instead, the cake batter is spread in the pan and all 1 1/2 cups of frozen berries are sprinkled on top.

Can this be baked in a different pan?

I haven't tested this in any other pan besides a 9" springform, but I do think it could work in a 8" or 9" square baking dish.

Can I substitute the sour cream with milk?

I don't suggest this, as the sour cream plays a major role in both the texture and flavor of this cake.

Can this recipe be made gluten free?

I haven't tested this, but I do think this recipe could work well with a cup for cup gluten free baking flour.

What can I use in place of the egg?

I also have not tested this, but if I were to try to replace the egg I would use 1/4 cup of unsweetened applesauce in its place.

How long does blueberry coffee cake keep?

Store the cake in an air tight container and it can keep at room temperature for a couple days or in the refrigerator for about a week.

Blueberry Sour Cream Coffee Cake

Description

This blueberry 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

Brown Sugar Crumble

1 cup (128g) all-purpose flour, spooned and leveled
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1/2 tsp ground cinnamon
Pinch of kosher salt
1/2 cup (112g) unsalted butter, melted

Blueberry Coffee Cake

6 tbsp (84g) unsalted butter, room temp
3/4 cup (150g) granulated sugar
1 large egg, room temp
1 tsp vanilla extract
3/4 cup (180g) sour cream, room temp
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1 1/2 cups (192g) all-purpose flour, spooned and leveled
2 cups (270g) fresh blueberries (see notes for frozen instructions)
Zest of 1 lemon
1 tbsp cornstarch

Lemon Icing (optional)

1/2 cup (55g) powdered sugar, spooned and leveled
1/2 tbsp milk
1/2 tbsp lemon juice

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Instructions

Brown Sugar Crumble

In a medium bowl, use your hands to toss together all of the dry ingredients. Stir in the melted butter until evenly moistened with a mix of large and small clumps. Place in the refrigerator while we make the batter.

Blueberry Coffee Cake

Preheat the oven to 350F and grease and line the bottom of a 9″ springform pan.
In a large bowl using an electric mixer or by hand, mix together the butter and sugar until light and fluffy. Then mix in the egg and vanilla, followed by the sour cream. Once smooth, mix in the baking powder, salt, and baking soda until evenly distributed.
Now prep the blueberries – In a medium bowl, toss together the blueberries and zest, then toss with the cornstarch until evenly coated.
Back to the batter – Use a silicone spatula to fold in the flour and just before it’s combined, add in half of the blueberries and fold to bring the batter together. It should be pretty thick.
Spread the batter in the springform pan and top with a single layer of the remaining blueberries. Then remove the crumble from the refrigerator and use your hand to break it up into fine crumbs. Top with the chilled crumble and bake for 45 to 50 minutes, or until the top is golden brown and the center is evenly puffed. The middle also shouldn’t move when the pan is nudged.
Allow the cake to cool for about 20 minutes at room temperature then transfer to the refrigerator until cooled, about 1 hour.
For the icing, whisk together all of the ingredients and drizzle over the cooled cake. Now slice and enjoy!

Equipment

Springform Pan

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Notes

FROZEN BLUEBERRIES – Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the zest and cornstarch. Do not mix the blueberries into the batter. Instead, spread the batter in the pan and top with an even layer of the blueberries followed by the crumble. If the frozen blueberries are mixed in to the batter, they can alter how the cake bakes and can also turn the batter blue.

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American