🫐 Blueberry Sour Cream Coffee Cake
Moist, tender, and bursting with blueberries, topped with a buttery crumb — perfect for breakfast or dessert.
🛒 Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1–1½ cups fresh or frozen blueberries
Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup sugar
- ¼ cup unsalted butter, cold
- ½ tsp cinnamon
🔪 Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking pan or line with parchment paper.
2️⃣ Make Crumb Topping
- In a small bowl, mix flour, sugar, and cinnamon.
- Cut in cold butter until mixture is crumbly.
- Set aside.
3️⃣ Make Cake Batter
- Whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then vanilla.
- Fold in sour cream.
- Gently fold in dry ingredients until just combined.
- Fold in blueberries carefully to prevent breaking.
4️⃣ Assemble & Bake
- Pour batter into prepared pan.
- Sprinkle crumb topping evenly over the batter.
- Bake 45–50 minutes, or until a toothpick comes out clean.
5️⃣ Cool & Serve
- Let cool 10–15 minutes before slicing.
- Optionally dust with powdered sugar or drizzle with a simple glaze.
💡 Tips
- Toss blueberries in a little flour before folding to prevent them from sinking.
- Use frozen blueberries directly from the freezer if fresh aren’t available.
- For extra flavor, add ½ tsp lemon zest to the batter.
If you want, I can also give you a streusel coffee cake with cream cheese swirl or a mini blueberry muffin version.
