Yum! A Sour Cream Blueberry Coffee Cake is wonderfully moist, tangy from the sour cream, and full of juicy blueberries. Here’s a solid recipe:
Sour Cream Blueberry Coffee Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- 1 tsp cinnamon
- ¼ tsp salt
Instructions:
- Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or a 9-inch round pan and set aside. - Make the Crumb Topping:
In a small bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Set aside. - Mix Dry Ingredients for Cake:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. - Cream Butter & Sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy. - Add Eggs & Vanilla:
Beat in eggs one at a time, then add vanilla. - Add Sour Cream & Dry Ingredients:
Alternate adding sour cream and the dry ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. - Fold in Blueberries:
Gently fold in blueberries to avoid crushing them. - Assemble the Cake:
Pour batter into prepared pan and spread evenly. Sprinkle crumb topping over the cake. - Bake:
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the cake cool for 10–15 minutes before slicing. Serve warm or at room temperature — perfect with coffee!
💡 Tip: Toss blueberries in a teaspoon of flour before adding to the batter to prevent them from sinking to the bottom.
If you want, I can also give you a super soft, cinnamon-swirl version with extra crumbly topping — it’s even more “coffee shop style.”
Do you want me to give that version too?
