Can I use frozen blueberries in blueberry sour cream coffee cake?

Yes. You can use frozen blueberries in blueberry sour cream coffee cake . Just toss them in a little flour before folding into the batter to prevent excess moisture and sinking.

How do I store blueberry sour cream coffee cake?

Store blueberry sour cream coffee cake in an airtight container at room temperature for 2–3 days, or refrigerate it for up to 5 days. Reheat slices gently to revive the texture.

Can I make blueberry sour cream coffee cake in advance?

Absolutely. Blueberry sour cream coffee cake is great for prepping ahead. Bake it the night before, cool completely, and store tightly covered. The flavor deepens overnight.

What can I use instead of sour cream?

If you don’t have sour cream, you can substitute with plain Greek yogurt in your blueberry sour cream coffee cake . It keeps the same moisture and slight tang.

Blueberry Sour Cream Coffee Cake Irresistible recipeslolyta

Name: Delightful Blueberry Sour Cream Coffee Cake Recipe for Breakfast Bliss
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1 1/4 cups fresh or frozen blueberries; ; 1/3 cup brown sugar; 1/4 cup all-purpose flour; 1/2 teaspoon cinnamon; 3 tablespoons cold unsalted butter, cubed

Description

Blueberry Sour Cream Coffee Cake is a moist, tender crumb cake swirled with juicy blueberries and topped with a buttery cinnamon streusel. It’s the perfect anytime cake for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 1/4 cups fresh or frozen blueberries

Streusel Topping:

1/3 cup brown sugar

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

3 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or square baking dish.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.

4. Mix in the sour cream until smooth.

5. Gradually stir in the dry ingredients until just combined. Gently fold in blueberries.

6. Pour batter into the prepared pan and smooth the top.

7. In a small bowl, combine streusel ingredients with a fork until crumbly. Sprinkle over the batter.

8. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 15 minutes before serving. Can be served warm or at room temperature.

Notes

You can use frozen blueberries—just toss them with a little flour to prevent sinking.

Store leftovers in an airtight container at room temperature for 2–3 days.

Great for freezing! Wrap slices individually and freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: blueberry sour cream coffee cake, blueberry crumb cake, moist blueberry cake, breakfast cake