Description
This Sour Cream Blueberry Coffee Cake is moist, fluffy, and full of juicy blueberries, topped with a sweet cinnamon sugar crumble—perfect for brunch or dessert.
Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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½ cup unsalted butter, softened
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1 cup sour cream
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2 large eggs
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1 tsp vanilla extract
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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2 cups fresh blueberries
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½ tsp cinnamon (optional)
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¼ cup brown sugar (for topping)
Instructions
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Preheat oven to 350°F. Grease a 9×13 pan.
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Cream butter and sugar. Add eggs, vanilla, and sour cream.
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Whisk flour, baking powder, soda, and salt.
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Add dry mix to wet. Fold in blueberries.
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Spread batter in pan. Sprinkle with cinnamon + brown sugar.
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Bake 40–45 min. Cool 15 min before slicing.
Notes
Toss berries in flour to avoid sinking. Use Greek yogurt if desired. Add lemon zest for extra brightness.
- Prep Time: 15
- Cook Time: 45
- Category: Coffee Cake
- Method: Baking
- Cuisine: American