• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
For the Crumb Topping:
• ½ cup brown sugar, packed
• ½ cup all-purpose flour
• 1 teaspoon cinnamon
• 4 tablespoons (½ stick) unsalted butter, cold and cut into small pieces
For the Glaze (Optional):
• ½ cup powdered sugar
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare Your Ingredients and Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. If using parchment paper, line the pan for easy removal.
Step 2: Make the Crumb Topping
In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumping.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. This process incorporates air, helping to create a soft cake texture.
Step 5: Add the Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and blend until smooth.
Step 6: Incorporate the Sour Cream and Dry Ingredients
Gradually add the dry ingredients to the butter mixture in two additions, alternating with the sour cream. Mix on low speed until just combined—do not overmix.
Step 7: Fold in the Blueberries
Gently fold in the blueberries using a spatula. If using frozen blueberries, toss them in a teaspoon of flour before adding them to prevent them from sinking.
Step 8: Assemble the Cake
Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the batter, covering the entire surface.
Step 9: Bake the Cake
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.
Step 10: Cool and Add Glaze (Optional)
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. If you’d like a glaze, whisk together powdered sugar, milk, and vanilla extract and drizzle it over the cooled cake.
Serving and Storage Tips
• Serve warm with coffee or tea for the best experience.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze individual slices wrapped in plastic wrap for a quick breakfast option—just microwave for 20-30 seconds before serving.
Final Thoughts
This Sour Cream Blueberry Coffee Cake is a timeless recipe that has been bringing joy to Sunday mornings for decades. The rich, moist texture from the sour cream, the bursts of juicy blueberries, and the delightful cinnamon-sugar crumb topping make it an irresistible treat. Whether you’re serving it for a family breakfast, a weekend brunch, or just as an afternoon snack, this cake is sure to be a hit.
Give this recipe a try, and you might just find yourself making it a tradition in your own home!
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