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.

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