This last weekend we attended a potluck for our daughters’ swim team. I brought this sour cream blueberry coffee cake ( a slightly adapted recipe from the one I made here) because I didn’t have any buttermilk for my original recipe. As a result, the sour cream version is heavenly. But what I love the most is the streusel topping. The streusel topping is versatile for any cake or muffin recipe calling for streusel. Full of brown sugar and cinnamon, the texture of this streusel topping is perfect. Enjoy!
Streusel Topping Recipe
Ingredients:
5 tbs. of cold butter, cubed in 1/2” squares
3/4 cup of AP flour
1 cup of brown sugar
2 tsp. of cinnamon
1/4 tsp. of salt
Directions:
In a food processor or by hand, mix brown sugar, flour, cinnamon, and cold butter until the mixture is crumbly. If mixing by hand, just use your fingertips or the back of a fork. If you are using a food processor just pulsate everything until you get a crumb mixture. For bigger clumps, form little balls with your hand. Add streusel topping mixture to the tops of your cake or muffins gently pressing everything down. Bake as directed for your cake.
Sour Cream Blueberry Coffee Cake Recipe
Ingredients:
2 cups of AP Flour
2 tsp. of baking powder
1 cup of sugar
1 – 1/2 sticks of butter, softened
1/2 tsp. of salt
1 egg
2 tsp. of vanilla extract
1/2 cup of sour cream
2 cups of fresh blueberries
Directions:
Preheat oven to 350 degrees. Grease 8×8 square pan with non stick spray. In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, sour cream, and vanilla and cream for an additional 2 minutes. Add salt, baking powder, and all-purpose flour and mix on medium speed. Mix batter until everything is fully incorporated, approx. 3-5 minutes. Batter will be nice and thick. Gently fold in fresh blueberries and pour batter into pan. Top with streusel topping and bake for 60 minutes or until done. Enjoy!
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{ 23 comments… read them below or add one }
I love streusel topping! When I make it I tend to pick it off the top of dessert and pop it in my mouth:)
This sounds delicious! Most times I could skip the pie entirely and just eat the topping… I will give yours a try!
I could never get the streusel topping right. It’s pretty simple, too. I’ve got to give you version a try. Awesome coffee cake. I’d love to have some of that for breakfast!
The streusel topping looks incredible! I would love a piece of this with a cup of tea right now.
Love it, love it, love it! So great to use for all kinds of yummy things! Thanks!
You know that I’m obsessed with anything with a streusel topping! This looks super yumm! And it’s a great way to utilize all of the blueberries that I have. Will have to give your recipe a try.
By the way, did you use light brown sugar or dark brown sugar?
The streusel topping looks wonderful. it can make anybody hungry.
MARIA
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YUM-that coffee cake looks absolutely delicious! I love steusel toppings, you can literally add them to any sweet treat and they’ll always turn out wonderful! I made one with a cup of oats added and poured it over a peach & blackberry crisp-delicious!
I question the use of 5!!! lbs of butter. I can’t imagine that would be way too much?
tbs is tablespoon.
5 Tablespoons not lbs, if that is what you are saying.
I am going to make this for a picnic tomorrow. I know no one else will be bringing it. Can’t wait to try it.
Yes, its Tablespoons not pounds.. checked to see if I typed it wrong and no I typed it correctly. Tbs=Tablespoons.
Oh wow – this looks amaaaazing! I cannot wait to make it, and I think it is a must to use our favorite Kamut Khorasan Wheat flour instead of AP! Just way more nutritional value and the flavor and texture is wonderful! Cannot wait, thank you!
I made this recipe but put the batter in cupcake tins to make muffins. I made the mistake of using 1/2 cup (1 stick) of butter instead of a 1/2 stick of butter. Also, I had a lemon so I put some lemon zest in the batter. The muffins came out yummy, despite my error! I will definitely make this again! Thanks for the recipe, Alice!
I made this on Sunday morning exactly as written and it was AMAZING! Thanks for sharing!
i tried the recipe–the batter was too dry. i think it should be 1/2 cup of butter instead of 1/2 stick. that worked.
Is something missing in this recipe? I added more butter based on the comments here, but the batter was still as thick as cookie dough and the coffee cake was really dry. The directions say “Add egg, sour cream, and vanilla and cream,” but there was no cream listed in the ingredients. Maybe it got left off? Anyway, I wasted an hour and $6 worth of blueberries.
This is SO yummy! I made the recipe exactly as written, it was very thick, like cookie dough. I also didn’t leave it in the oven for a full hour, i began testing for doness at a half our and after 50 minutes it was done!
I made this for my “kids” (24 and 13 y.o.) who LOVE blueberry muffins…they both liked it and had the same comment…the topping over powered the blueberry cake part…like it was too much which I was surpised since they usually ask me to add extra crumbs on my coffee cake. I think I will follow the botom of the recipe but use my regular crumb topping that comes out lighter in color and taste….I wish I could have tried it since it smelled and looked wonderful but I am dieting…maybe I will freeze a piece for my “cheat day” lol. Thanks for that nice recipe!..oh and btw lemonlean…it meant TO CREAM not add cream ok?
The recipe calls for one and a half sticks of butter, not one half stick.
Alice is it 4 tbs butter for the batter or 12 tbs?
Hi Liz,
12 tablespoons.
Another winner! Loved it and your chocolate chip cookies are perfection!
Thanks Alice:)
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