Here’s a moist and tender Blueberry Sour Cream Coffee Cake 🫐☕ — perfect for breakfast, brunch, or a sweet snack.
Blueberry Sour Cream Coffee Cake
Servings: 8–10
Time: ~50 minutes
Ingredients
Cake
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1½ cups fresh or frozen blueberries
Streusel Topping
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp cinnamon
- ¼ cup (½ stick) cold butter, cubed
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven
350°F (175°C). Grease or line a 9×9-inch pan. - Make streusel
In a small bowl, mix brown sugar, flour, cinnamon, and nuts. Cut in butter until crumbly. Set aside. - Mix dry ingredients
In a medium bowl, combine flour, baking powder, baking soda, and salt. - Cream butter & sugar
Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. - Combine with sour cream
Stir in sour cream. Fold in dry ingredients until just combined. Gently fold in blueberries. - Assemble
Pour batter into prepared pan. Sprinkle streusel evenly on top. - Bake
Bake 45–50 minutes until a toothpick comes out clean. - Cool & serve
Let cool 10–15 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
- Toss blueberries in a little flour before folding to prevent sinking.
- Swap sour cream for Greek yogurt for a tangy twist.
- Add lemon zest to the batter or streusel for a bright flavor.
I can also give you a one-bowl, quicker version that’s just as moist and delicious.
Do you want me to do that?
