Description
This Blueberry Sour Cream Coffee Cake is irresistibly moist, fluffy, and loaded with bursts of juicy blueberries. The tangy sour cream makes the crumb extra tender, while a cinnamon-sugar topping adds the perfect sweet crunch. Whether you serve it for breakfast, brunch, or dessert, it’s a crowd-pleasing, bakery-style cake you can easily whip up at home. Ideal for cozy mornings, special gatherings, or when you just need a delicious slice of comfort.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 and 1/2 cups blueberries (fresh or frozen)
1/4 cup cinnamon sugar mixture
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
4. Stir in sour cream and vanilla extract until combined.
5. Gradually add dry ingredients to wet mixture. Mix until just combined.
6. Gently fold in blueberries.
7. Pour batter into prepared pan and smooth the top.
8. Sprinkle cinnamon sugar evenly over the batter.
9. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
10. Let cool slightly before slicing and serving.
Notes
Toss blueberries in 1 teaspoon flour before folding them in to prevent sinking.
For an extra treat, drizzle a lemon glaze over the top once cooled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry coffee cake, sour cream coffee cake, brunch ideas, easy cake recipe, berry desserts