Sour Cream Blueberry Coffee Cake

Here’s a moist, bakery-style Sour Cream Blueberry Coffee Cake with a buttery crumb topping—perfect for breakfast or brunch ☕🫐

---

Sour Cream Blueberry Coffee Cake

Ingredients

Crumb Topping

• ½ cup brown sugar

• ½ cup all-purpose flour

• 1 tsp cinnamon

• ¼ cup cold butter, cubed

Cake

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream

• 1½ cups blueberries (fresh or frozen*)

*If frozen, don’t thaw—toss with 1 tbsp flour

---

Instructions

1. Prep

   • Preheat oven to 350°F (175°C)

   • Grease an 8×8-inch pan (or 9-inch round)

2. Make the crumb topping

   • Mix brown sugar, flour, and cinnamon

   • Cut in butter until crumbly

   • Set aside

3. Mix dry ingredients

   • Whisk flour, baking powder, baking soda, and salt

4. Cream butter & sugar

   • Beat butter and sugar until light and fluffy

   • Add eggs one at a time

   • Mix in vanilla

5. Combine

   • Add dry ingredients alternately with sour cream

   • Mix just until combined

   • Gently fold in blueberries

6. Assemble

   • Spread batter in pan

   • Sprinkle crumb topping evenly over batter

7. Bake

   • Bake 45–50 minutes

   • Toothpick should come out mostly clean

8. Cool

   • Let cool 15–20 minutes before slicing

---

Optional Vanilla Glaze

• ½ cup powdered sugar

• 1–2 tbsp milk

• ¼ tsp vanilla
  Drizzle over cooled cake.

---

Tips & Variations

• Add lemon zest to the batter for brightness 🍋

• Swap blueberries for raspberries or peaches

• Use Greek yogurt instead of sour cream

• Double crumb topping for extra crunch

If you want, I can also share a bundt pan version, streusel-loaded bakery version, or a quick one-bowl recipe.