Blueberry Sour Cream Coffee Cake
This easy Blueberry Sour Cream Coffee Cake tastes amazing and so quick to put together. It uses a cake mix as a shortcut and has the most amazing cinnamon streusel topping. It’s loaded with juicy blueberries too!
Servings: 8 slices
Ingredients
Streusel
- 1/3 cup old fashioned oats
- 1/2 cup light brown sugar
- 1/4 cup butter cut into pieces
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
Cake
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 15.25 ounce box yellow cake mix
- 3.4 ounce box instant vanilla pudding
- 1 cup full-fat sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1 1/2 cups fresh blueberries
Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoon milk
- 1/4 teaspoon vanilla extract
Instructions
Streusel
- Preheat oven to 350 degrees F. Prepare a 9-inch springform pan with cooking spray.
- Combine the 1/3 cup old fashioned oats, 1/2 cup light brown sugar, 1/4 cup butter, 1/2 cup all-purpose flour, and 1/8 teaspoon salt with a fork or a pastry blender until a thick crumb forms. Set aside.
Cake
- In a small bowl, combine the2 teaspoons ground cinnamon and 1/2 cup granulated sugarSet aside. Reserve 3/4 of cinnamon and sugar for the middle of the cake and the remainder to mix into the streusel.
- In a large mixing bowl, add in the 15.25 ounce box yellow cake mix and 3.4 ounce box instant vanilla pudding . Stir to combine.
- Add in the 1 cup full-fat sour cream, 1 large egg, 1 teaspoon vanilla extract, and 1/4 cup melted butter. Beat with a hand mixer on medium until well combined.
- Spread half the batter into the prepared pan.
- Sprinkle 3/4 of the cinnamon sugar mixture over the cake.
- Place remaining batter over the sugar mixture. You can do this in dollops as the batter will be very thick.
- Sprinkle the 1 1/2 cups fresh blueberries on top of the cake batter. Don't mix.
- Mix remaining cinnamon sugar into the streusel and cover the cake and blueberries with the streusel.
- Bake the cake for 50 - 60 minutes or until a toothpick comes out clean. Start checking the cake at 45 minutes because ovens vary. If streusel starts to brown cover with a piece of foil to prevent burning.
- While the cake is baking make the glaze.
Glaze
- In a medium bowl, add in the 1/2 cup powdered sugar, 1-2 teaspoon milk, and 1/4 teaspoon vanilla extract. Mix all together until the glaze is smooth and well incorporated.
- Let the cake cool for around 15 minutes before removing from the pan. When cake cools completely Drizzle with the glaze
Notes
Storage: Store covered or in an airtight container 1at room temperature for 1 to 2 days or in the refrigerator for up to 5 days.
Nutrition
Calories: 601kcal | Carbohydrates: 103g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 619mg | Potassium: 139mg | Fiber: 2g | Sugar: 70g | Vitamin A: 581IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg
