blueberry bff coffee cake

★★★★★ 3 Reviews
llenartowicz avatar
By Laurie Lenartowicz
from Livingston, TN

Everyone will want to be your BFF when you serve this blueberry sour cream coffee cake. It's my "go-to" recipe when visiting a friend or neighbor. The sour cream makes this coffee cake super moist and the blueberries are just bursting with flavor. My neighbor's husband had her call me for the recipe saying that he declared, "This is the best stuff that I have ever had in my mouth." I also make an apple version using 1 large peeled, chopped apple in place of the blueberries.

Blue Ribbon Recipe

An easy, moist, and delicious coffee cake. The blueberries are tart and add a touch of sweetness. Overall, this cake is not overly sweet with just the right amount of sugar. Each bite just melts in your mouth. The topping is crunchy, buttery, nutty, and sugary - making the coffee cake even better. It will go perfectly with a cup of coffee or tea.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For blueberry bff coffee cake

  • CAKE BATTER
  • 1/4 c
    butter, softened
  • 1/2 c
    granulated sugar
  • 1 lg
    egg
  • 1 tsp
    vanilla extract
  • 1 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    sour cream
  • 1 c
    fresh blueberries sprinkled with small amount of flour
  • STREUSEL TOPPING
  • 2 Tbsp
    all-purpose flour
  • 1/2 c
    brown sugar
  • 1/2 tsp
    ground cinnamon
  • 2 Tbsp
    cold butter, cut in pieces
  • 1/3 c
    chopped pecans

How To Make blueberry bff coffee cake

  • Creaming butter and sugar.
    1
    Preheat the oven to 350 degrees. Grease and flour an 8-9 inch round cake pan. Cream the butter with the sugar.
  • Adding vanilla extract and egg.
    2
    Stir in vanilla and egg.
  • Flour, baking soda, baking powder, and salt in a bowl.
    3
    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Adding dry ingredients and sour cream.
    4
    Add the dry ingredients to the moist alternately with the sour cream until moistened.
  • Coating blueberries in flour.
    5
    Sprinkle the blueberries with a teaspoon of flour. This prevents them from sinking to the bottom of the pan.
  • Folding blueberries into the batter.
    6
    Then fold them into the prepared batter.
  • Batter was poured into the baking dish.
    7
    Spoon the batter into the prepared pan.
  • Topping ingredients combined in a bowl.
    8
    Using clean fingers or using a pastry cutter, prepare the streusel topping. Mix all ingredients together until the topping is crumbly.
  • Streusel sprinkled over the cake.
    9
    Spoon the streusel topping over the cake batter in the pan.
  • Coffee cake cooling on a wire rack.
    10
    Bake in preheated oven for 30-35 minutes until a toothpick inserted into the center comes out cleanly. Remove to a cooling rack in pan for 10 minutes. Remove the cake from the pan and continue cooling on the rack. Store tightly covered at room temperature.
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