When you think of the ultimate coffee cake, what comes to mind? A moist, fluffy cake with layers of flavor, paired perfectly with your favorite hot beverage? Enter the Blueberry Sour Cream Coffee Cake. This recipe combines the tang of sour cream, the sweetness of fresh blueberries, and a crumbly cinnamon streusel topping to create a coffee cake that is both indulgent and comforting.
Why You’ll Love This Recipe:
- Incredibly Moist: Thanks to the sour cream, this cake stays soft and tender with every bite.
- Bursting with Blueberries: Juicy blueberries bring a fresh and fruity note to the cake, balancing the richness.
- Perfect Crumble Topping: The cinnamon-sugar streusel adds a crunchy, buttery layer that ties everything together.
Whether you’re serving it as a breakfast treat, afternoon snack, or dessert, this cake is guaranteed to impress.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed