There’s something truly comforting about a warm slice of coffee cake — especially when it’s filled with sweet blueberries and finished with a buttery crumb topping. Enter the Sour Cream Blueberry Coffee Cake, a recipe that blends soft, moist cake with bursts of juicy berries and a rich tang from sour cream. Whether you’re hosting brunch, treating guests, or simply enjoying a quiet morning with a cup of coffee, this cake hits all the right notes.
And the best part? It’s easier to make than it looks — and even easier to devour!
🍰 Why You’ll Love This Coffee Cake
This isn’t your average breakfast treat. The sour cream gives the cake a wonderfully moist and tender crumb, while the blueberries add a pop of color and natural sweetness in every bite. Topped with a buttery cinnamon-sugar crumble, it’s got texture, flavor, and pure homemade charm.
🧁 Ingredients You’ll Need:
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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2 large eggs
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1 cup sour cream
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Crumb Topping:
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½ cup brown sugar
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½ cup flour
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1 tsp cinnamon
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¼ cup cold butter, cubed
👩🍳 How to Make It:
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