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How to Make Sour Cream Blueberry Coffee Cake
- Prepare the batter: Cream together butter and sugar, then beat in eggs, sour cream, and vanilla. Stir in dry ingredients until just combined.
- Fold in blueberries: Gently add the berries to avoid breaking them — especially if using frozen.
- Make the streusel: Mix brown sugar, cinnamon, flour, and cold butter until crumbly.
- Layer and bake: Pour batter into a greased baking pan, sprinkle with streusel, and bake until golden and a toothpick comes out clean (about 45–55 minutes).
- Cool and glaze (optional): Let it cool slightly before drizzling with glaze or dusting with powdered sugar.
Tips for Success
- Toss blueberries in a bit of flour before adding to the batter to prevent them from sinking.
- Use room temperature ingredients for a smoother batter and even baking.
- Don’t overmix the batter — mix until just combined to keep it tender.
- Store covered at room temp for up to 3 days, or refrigerate for longer freshness.
Final Thoughts
Sour Cream Blueberry Coffee Cake is the kind of recipe that feels like a warm hug — comforting, classic, and made to share. Every slice is soft and flavorful, studded with sweet berries and topped with just enough cinnamon crunch to keep you coming back for more.
Serve it with coffee in the morning, tea in the afternoon, or a scoop of vanilla ice cream in the evening. However you enjoy it, this cake is sure to become a staple in your baking rotation.
Would you like a printable recipe card or a variation using other fruits like raspberries or apples? I’d be happy to help!
