Description
Indulge in this delightful Blueberry Sour Cream Coffee Cake that is moist, tender, and bursting with blueberries. The perfect balance of sweet and tangy flavors makes this coffee cake a favorite for breakfast or as a sweet treat any time of the day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease/flour a 9-inch springform pan or a 9×9-inch baking dish.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and granulated sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in sour cream and vanilla.
- Incorporate dry ingredients: Gradually stir in dry mixture just until incorporated.
- Add blueberries: Gently fold in blueberries.
- Prepare topping: Mix brown sugar, cinnamon, and nuts (if using) in a small bowl.
- Layer and bake: Spread half of batter, sprinkle with half of topping, top with remaining batter and rest of topping. Bake for 45–50 minutes.
- Cool and serve: Let cool in pan for 15 minutes before serving.
Notes
- This coffee cake is perfect for brunch or an afternoon treat.
- You can substitute plain Greek yogurt for sour cream.
- It freezes well—wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
