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
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Preheat oven to 350 degrees. Grease a 13 x 9 inch pan with butter. Coat with flour, dusting off the excess.
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Start by creaming butter and both sugars in a stand mixer with the paddle attachment.
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Next add in eggs, sour cream, and vanilla extract.
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In a separate bowl combine flour, baking soda, and salt, set aside.
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To the wet mixture, fold in the dry ingredients in two batches. Try not to over mix it will make the coffee cake tough.
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Fold in blueberries and stir until combined. Pour cake into the greased pan.
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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.
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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