This fruity Blueberry Sour Cream Coffee Cake is so moist and loaded with fresh blueberries! The sour cream makes this cake lush, while the brown sugar crumble topping adds a delicious layer of sweetness. It can be made with fresh or frozen blueberries.
WHAT YOU NEED all purpose flour light brown sugar granulated sugar ground cinnamon kosher salt unsalted butter baking powder baking soda egg vanilla extract almond extract sour cream fresh blueberries lemons cornstarch powdered sugar milk
1. For the Brown Sugar Crumble, whisk together all of the dry ingredients. Pour in the melted butter and mix to combine. Place in the refrigerator while we make the batter. 2. For the cake, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using a hand or stand mixer with the paddle attachment, mix together the butter and sugar until light and fluffy. Then mix in the egg and extracts, followed by the sour cream. 4. Prep the blueberries by tossing them with the zest and cornstarch.
5. 1. Now back to the batter. Mix in the dry ingredients and just before it’s all combined, add in half of the blueberries. Switch to a rubber spatula and mix in the berries by hand, careful not to break them. 6. Spread the batter in the bottom of the prepared pan and top with an even layer of the remaining blueberries.
7. Top with a layer of the chilled crumble and bake for 45-50 minutes, or until a toothpick in the center comes out clean with a few moist crumbs. Allow the cake to cool for about 1 hour at room temperature. 8. For the icing, whisk together all of the ingredients and drizzle over the cooled cake.