Description
This Blueberry Sour Cream Coffee Cake is a moist, tender cake layered with cinnamon sugar and bursting with fresh blueberries. Topped with a crunchy oat streusel and finished with a smooth vanilla glaze, it’s a perfect treat for breakfast, brunch, or dessert. The combination of yellow cake mix and instant vanilla pudding ensures a light, fluffy texture, while sour cream adds richness and tang.
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
- 2 teaspoons ground cinnamon (for mixing with streusel)
- Reserved cinnamon sugar amount (from total 2 tsp cinnamon + 1/2 cup granulated sugar)
Cake Batter
- 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
Fillings & Toppings
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries
Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare Streusel: Combine 1/3 cup old fashioned oats, 1/2 cup light brown sugar, 1/4 cup butter pieces, 1/2 cup all-purpose flour, and 1/8 teaspoon salt using a fork or pastry blender until a thick crumb forms. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with cooking spray to prevent sticking.
- Make Cinnamon Sugar: In a small bowl, mix 2 teaspoons ground cinnamon with 1/2 cup granulated sugar. Set aside most of this mixture (about 3/4) for the cake’s middle layer and reserve the remainder to mix into the streusel.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding. Add 1 cup full-fat sour cream, 1 large egg, 1 teaspoon vanilla extract, and 1/4 cup melted butter. Using a hand mixer on medium speed, beat until the batter is well combined and smooth.
- Assemble Cake Layers: Spread half of the batter evenly into the prepared springform pan. Sprinkle 3/4 of the cinnamon sugar mixture over the batter. Carefully spoon the remaining batter over the cinnamon sugar layer; it will be thick, so dollop gently without mixing.
- Add Blueberries: Evenly distribute 1 1/2 cups fresh blueberries on top of the batter layer. Avoid mixing to keep distinct layers.
- Add Streusel Topping: Mix the remaining reserved cinnamon sugar into the prepared streusel and sprinkle this mixture evenly over the cake, covering the blueberries and batter completely.
- Bake the Cake: Place the cake in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 45 minutes since oven temperatures may vary. If the streusel begins to brown too quickly, cover the cake loosely with foil to prevent burning.
- Prepare Glaze: While the cake is baking, mix 1/2 cup powdered sugar, 1 to 2 teaspoons milk, and 1/4 teaspoon vanilla extract in a medium bowl until smooth and well incorporated.
- Cool and Glaze Cake: Allow the cake to cool for about 15 minutes in the pan before removing the sides of the springform pan. Let the cake cool completely on a cooling rack. Drizzle the vanilla glaze evenly over the cooled cake before serving.
Notes
- Start checking cake doneness at 45 minutes to avoid over-baking or burning the streusel topping.
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the cake.
- The glaze thickness can be adjusted by adding more or less milk to achieve the desired consistency.
- Ensure the cake is completely cooled before glazing to prevent melting the glaze.
- The springform pan makes it easier to remove the coffee cake without damaging the sides.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
