Blueberry Sour Cream Coffee Cake

Give this lightened version of Blueberry Sour Cream Coffee Cake a try - it’s perfect for summer brunch, enjoy!

1 cup plain yogurt
1/4 cup butter at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups fat free sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 – 2 cups blueberries

1/4 cup light brown sugar
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces

Preheat the oven to 350º F. Butter and flour a 10-inch tube pan.

Combine the yogurt, butter, sour cream, and sugar in the bowl with an electric mixer about 3 minutes, add the eggs 1 at a time, then add the vanilla.

In a separate bowl, whisk flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Gently fold in the blueberries.

For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a bowl with your hands until it forms a crumble.

Spoon half the batter into the pan and sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Enjoy!

*Adapted from Ina Garten.

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