Sour Cream Blueberry Coffee Cake
Blueberry Sour Cream Coffee Cake is a delicious treat that pairs perfectly with your morning coffee or afternoon tea. The juicy blueberries and rich sour cream combine to create a moist, tender cake that’s impossible to resist. In this guide, we’ll show you how to make the ultimate Blueberry Sour Cream Coffee Cake.
📝 Blueberry Sour Cream Coffee Cake Recipe
Enjoy the sweet, tangy flavors of this cake that’s sure to brighten your day. Let’s get started!
Ingredients:
- All-Purpose Flour – 2 cups
- Granulated Sugar – 1 cup
- Unsalted Butter, softened – 1/2 cup
- Eggs – 2 large
- Sour Cream – 1 cup
- Vanilla Extract – 1 teaspoon
- Baking Powder – 1 teaspoon
- Baking Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Fresh Blueberries – 1 1/2 cups
- Brown Sugar – 1/2 cup
- Ground Cinnamon – 1 teaspoon
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each.
- Stir in the sour cream and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
- Gently fold in the blueberries, being careful not to overmix.
- Combine the brown sugar and cinnamon in a small bowl to make the streusel topping.
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the streusel over the batter.
- Pour the remaining batter on top, covering the streusel, and sprinkle with the remaining streusel.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before slicing.
Serve a warm slice of Blueberry Sour Cream Coffee Cake with your favorite coffee or tea and enjoy!
