👩🍳 How to Make It:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
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In a large bowl, cream the butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each. Stir in sour cream and vanilla.
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In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredientsto the wet mixture and mix until just combined.
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Gently fold in the blueberries, being careful not to overmix.
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Spread the batter into the prepared baking dish.
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In a small bowl, mix all the crumb topping ingredients with a pastry cutter or fork until crumbly. Sprinkle evenly over the batter.
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Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
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Let it cool slightly before serving.
☕ When to Serve It?
This coffee cake is incredibly versatile:
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Morning coffee companion
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Weekend brunch showstopper
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Afternoon snack
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Late-night sweet tooth fix
It’s also great for potlucks, holidays, or anytime you want to wow your guests with something homemade and heartwarming.
💡 Tips for Success:
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Toss blueberries in a tablespoon of flour before folding in to prevent them from sinking.
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Want a citrusy twist? Add a teaspoon of lemon zest to the batter.
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Store leftovers in an airtight container at room temp for up to 3 days — if it lasts that long!
📣 Final Crumbs
This Sour Cream Blueberry Coffee Cake brings joy in every bite. It’s moist, rich, and just the right amount of sweet. Whether served warm or cooled, it’s the kind of recipe that becomes a family favorite and is requested again and again.
So, go ahead — grab your mixing bowl and treat yourself to a slice of something truly special. Don’t forget to share this recipe with fellow blueberry lovers! 💙
