Sour Cream Blueberry Coffee Cake

Step 5: Combine Wet and Dry Ingredients

1. Add the dry ingredients to the butter mixture alternately with sour cream, starting and ending with the dry ingredients.
2. Mix just until combined – do not overmix, or the cake may become dense.

Step 6: Fold in Blueberries

1. Gently fold in the fresh or frozen blueberries using a spatula.
2. Be careful not to crush them to avoid turning the batter purple.

Step 7: Assemble the Cake

1. Pour the batter into the prepared pan and spread evenly.
2. Sprinkle the streusel topping evenly over the batter.

Step 8: Bake

1. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
2. Check around 45 minutes as oven times may vary.

Step 9: Cool and Serve

1. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
2. Slice and serve as-is, or with a drizzle of glaze for extra sweetness.

Tips for the Perfect Blueberry Coffee Cake

• Use fresh blueberries if possible, for a lighter color and juicy texture.
• Cold butter in streusel helps it stay crumbly rather than melting into the batter.
• Do not overmix the batter to keep the cake tender.
• Optional glaze: Mix powdered sugar with a few teaspoons of milk or lemon juice and drizzle over the cooled cake.

Serving Suggestion

Pair this coffee cake with a hot cup of coffee, tea, or milk. It’s perfect for brunch, a holiday morning, or simply a treat to enjoy with friends and family. The tanginess from the sour cream and the sweetness from the blueberries make it irresistible.

This Sour Cream Blueberry Coffee Cake is soft, buttery, and topped with a crunchy cinnamon streusel—truly a breakfast cake you’ll return to again and again.

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