Shortly after I first discovered the magic of coffee cakes, I stumbled upon a delightful recipe for a Blueberry Sour Cream Coffee Cake that quickly became a staple in my kitchen. There’s something wonderfully inviting about the sweetness of blueberries combined with the rich texture of sour cream in a cake that’s perfect for any occasion. Whether you’re hosting a cozy brunch, needing a sweet treat for the weekend, or just want a delightful slice with your morning coffee, this cake hits the mark.
Why you’ll love this dish
This Blueberry Sour Cream Coffee Cake stands out for several reasons. First, it’s an effortless blend of sweet and tangy flavors that resonates with bakers of all levels. If you appreciate moist cake, the inclusion of sour cream ensures each bite is tender and rich. Plus, fresh blueberries add a burst of juiciness that elevates your slice to pure bliss.
Perfect for a family brunch or an afternoon coffee break, this cake is as versatile as it is delicious. It’s a simple recipe that makes your kitchen smell heavenly, and who wouldn’t want that?
“This coffee cake is the epitome of comfort food. The blueberries pop with flavor, and the streusel topping is simply addictive!” — A happy baker.
How to make Blueberry Sour Cream Coffee Cake
Creating this cake is straightforward and satisfying. You start by creaming together the butter and sugars, incorporating the moist ingredients to achieve a smooth batter. By alternating layers of batter and a delicious blueberry streusel filling, you ensure that every slice has flavor galore. With each step, the anticipation builds until you can finally enjoy that golden brown masterpiece fresh out of the oven.
What you’ll need
Gather these items to make your Blueberry Sour Cream Coffee Cake:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups fresh blueberries, divided
- 5 tablespoons salted butter, melted (for streusel)
- 3/4 cup brown sugar (for streusel)
- 1 1/2 teaspoons cinnamon (for streusel)
You can swap out fresh blueberries for frozen ones if needed—just be sure to adjust the baking time slightly.
