Imagine a slice of pure morning bliss: a tender, moist coffee cake bursting with juicy blueberries, crowned with a buttery, crumbly streusel topping that melts in your mouth. The Sour Cream Blueberry Coffee Cake is more than just a breakfast treat—it’s a culinary experience that transforms an ordinary morning into something extraordinary.
What makes this coffee cake truly special is its perfect balance of flavors and textures. The sour cream creates an incredibly soft, rich crumb that keeps the cake moist for days. Plump blueberries are generously scattered throughout, providing bursts of tart sweetness in every bite. The brown sugar streusel topping adds a delightful crunch and a hint of caramelized molasses flavor that elevates the entire dessert.
Why You’ll Love This Recipe:
• Versatility: Perfect for breakfast, brunch, or an afternoon snack
• Easy Preparation: Comes together quickly using basic pantry ingredients
• Crowd-Pleaser: Offers plenty of servings for family and guests
• Customizable: Works with fresh or frozen blueberries
• Healthier Options: Can be made with whole wheat or almond flour for added nutrition
Whether you’re a seasoned baker or a novice in the kitchen, this Sour Cream Blueberry Coffee Cake promises a delicious, impressive result that will have everyone asking for seconds. The combination of moist cake, juicy berries, and crumbly topping creates a harmony of flavors that’s simply irresistible.
Sour Cream Blueberry Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare streusel topping:
- Mix brown sugar, flour, and cinnamon
- Cut in cold butter until crumbly
- Stir in pecans if using
- Set aside
- Make cake batter:
- Whisk flour, baking powder, baking soda, and salt
- Cream butter and sugar until light and fluffy
- Beat in eggs one at a time
- Mix in sour cream and vanilla
- Gradually add dry ingredients to wet mixture
- Gently fold in blueberries
- Bake:
- Pour batter into prepared pan
- Sprinkle streusel topping evenly
- Bake 40-45 minutes until toothpick comes out clean
- Cool 15 minutes before serving
Notes
- Serves 12-15
- Store covered at room temperature for 2-3 days
- Can substitute Greek yogurt for sour cream