Blueberry sour cream coffee cake
11
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Egg
1 large egg(s)
Canola oil
2 Tbsp
Sugar
0.75 cup(s)
Reduced fat sour cream
0.5 cup(s)
1% low-fat buttermilk
0.333 cup(s)
All-purpose flour
2.333 cup(s)
Baking powder
1 Tbsp
Five-spice powder
0.5 tsp
Fresh blueberries
1.5 cup(s)
Dark brown sugar
0.25 cup(s)
Orange zest
1 tsp
Unsalted butter
2 Tbsp
Instructions
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.
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