Blueberry Sour Cream Coffee Cake
The Best Easy Blueberry Sour Cream Coffee Cake. Super moist coffee cake loaded with blueberries and topped with a thick crumb topping!
This Blueberry Sour Cream Coffee Cake is super moist, loaded with blueberries and topped with a thick crumb topping. It makes the perfect breakfast, snack or dessert.
I used sour cream instead of buttermilk in this coffee cake. The sour cream makes the coffee cake tender and spongy.
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How to make sour cream coffee cake
- Start by creaming butter and both sugars in a stand mixer with the paddle attachment.
- Next add in eggs, sour cream, and vanilla extract.
- In a separate bowl combine flour, baking soda, and salt, set aside.
- To the wet mixture fold in the dry ingredients in two batches. (Try not to over mix it will make the coffee cake tough.)
- Fold in blueberries and stir until combined. Pour cake into a greased 13 x 9 pan.
- For the crumb topping combine the flour, brown sugar, cinnamon and melted butter. Mixture will be similar to the consistency of wet sand. Crumble mixture on top of the cake.
- Bake for at 350 F for 30-35 minutes until a tooth pick or knife can be inserted and comes out clean.
- Let cool for 20 minutes before slicing and serving!
Tips for making coffee cake
- Do not over mix the batter. The less you mix the better! This results in a more tender and moist coffee cake.
- When making your crumb topping you can always add in some walnuts or pecans to give the topping a nice crunch.
- If you like a lot of crumb topping (like me) double the crumb topping for a thick layer of crumb!
Here are more delicious breakfast recipes to try!
- Healthy Baked Oatmeal
- French Toast Muffin Cups
- Easy Breakfast Bake
- Blueberry Cream Cheese French Toast Bake
- Homemade Everything Bagels
Blueberry Sour Cream Coffee Cake
The Best Easy Blueberry Sour Cream Coffee Cake. Super moist coffee cake loaded with blueberries and topped with a thick crumb topping!
Ingredients
Cake
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries
Crumb Topping
- 2 1/2 cups all purpose flour
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 2 sticks of butter plus 2 tbsp melted
Instructions
- Preheat oven to 350 degrees. Grease a 13 x 9 inch pan with butter. Coat with flour, dusting off the excess.
- Start by creaming butter and both sugars in a stand mixer with the paddle attachment.
- Next add in eggs, sour cream, and vanilla extract.
- In a separate bowl combine flour, baking soda, and salt, set aside.
- To the wet mixture, fold in the dry ingredients in two batches. Try not to over mix it will make the coffee cake tough.
- Fold in blueberries and stir until combined. Pour cake into the greased pan.
- For the crumb topping combine the flour, brown sugar, cinnamon and melted butter. Mixture will be similar to the consistency of wet sand.Crumble mixture on top of the cake.
- Bake for 30-35 minutes until a tooth pick or knife can be inserted and comes out clean.
Recipe Notes
Adapted from Joy Of Cooking and Taste of Home
Nutrition Facts
Blueberry Sour Cream Coffee Cake
Amount Per Serving
Calories 439
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 291mg13%
Potassium 142mg4%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 38g42%
Protein 6g12%
Vitamin A 410IU8%
Vitamin C 2.6mg3%
Calcium 60mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published Jul 8, 2014