If you’re searching for the perfect companion to your morning coffee or a sweet yet satisfying treat for brunch, look no further than Sour Cream Blueberry Coffee Cake. Moist, tender, and bursting with juicy blueberries, this classic cake is elevated by the tangy richness of sour cream and a buttery cinnamon streusel that makes each bite unforgettable.
It’s the kind of recipe that feels nostalgic and special at the same time—like something Grandma would pull from the oven on a cozy weekend morning, filling the kitchen with warmth and the irresistible scent of cinnamon and berries.
🫐 Why You’ll Love This Coffee Cake
The magic of this cake lies in its balance. The sour cream keeps the crumb incredibly moist while adding a subtle tang that pairs perfectly with the sweet blueberries and crumb topping. Whether served warm out of the oven or cooled and sliced the next day, it’s a guaranteed crowd-pleaser.
📝 Ingredients You’ll Need
For the cake batter:
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1/2 cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup full-fat sour cream
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the streusel topping:
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1/2 cup brown sugar, packed
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1/3 cup all-purpose flour
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1 teaspoon ground cinnamon
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3 tablespoons cold butter, cubed
👩🍳 How to Make It
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