Blueberry sour cream coffee cake

10 - 11
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
Brimming with blueberries and topped with a crunchy, orange-accented streusel, this coffee cake gets its tender crumb from sour cream. It is a delicious from-scratch alternative to processed commercial coffee cake. Five-spice powder lends a unique sweet-spiced flavor. The spice blend is a mix of cinnamon, cloves, star anise, fennel, and black pepper. If five-spice powder isn’t handy on your spice rack, simply use an equal amount of ground cinnamon instead.



1 large egg(s)

Canola oil

2 Tbsp


¾ cup(s)

Reduced-fat sour cream

½ cup(s)

Low-fat buttermilk


All-purpose flour

2 cup(s)

Baking powder

1 Tbsp

Five-spice powder

½ tsp

Fresh blueberries

1½ cup(s)

Dark brown sugar

¼ cup(s)

Orange zest

1 tsp, grated

Regular butter

2 Tbsp


  1. Preheat the oven to 350°F. Spray a 7 x 11-inch baking dish with nonstick spray.
  2. Combine the egg, oil, and granulated sugar in a bowl. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix in the egg mixture. Pour the batter into the baking dish, then scatter the blueberries on top.
  3. Combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool slightly, then cut into 12 pieces.