This sour cream blueberry coffee cake is one really delicious Sunday coffee cake!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting aside the dry ingredients now keeps the flour mixture evenly distributed when incorporated later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. The creaming process introduces air, which gives the cake a soft and tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This combination forms the flavorful base of the cake and ensures a uniform texture.

Step 5: Combine Wet and Dry Ingredients

Add half of the dry ingredients to the butter mixture and mix just until incorporated. Then, fold in the sour cream, followed by the remaining dry ingredients. Mixing gently at this stage avoids overworking the batter, keeping your coffee cake soft and tender.

Step 6: Fold in Blueberries

Carefully fold in the blueberries, ensuring they’re evenly distributed without crushing them. If using frozen blueberries, do not thaw—this helps prevent the batter from turning purple.

Step 7: Prepare the Crumb Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until crumbly. This topping adds a sweet, slightly crunchy layer that contrasts beautifully with the soft cake.

Step 8: Assemble the Cake

Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the batter. A thick layer of crumbs ensures that every bite has a delightful crunch.

Step 9: Bake

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the top—if the crumbs start browning too quickly, cover loosely with foil.

Step 10: Cool and Serve

Allow the cake to cool in the pan for at least 15–20 minutes before slicing. Serve warm with your favorite cup of coffee or tea. The cake can also be served at room temperature and stores well for up to 3 days in an airtight container.

Tips for the Perfect Blueberry Coffee Cake

• Fresh vs. Frozen Blueberries: Both work, but fresh blueberries give a slightly firmer texture.
• Sour Cream Substitute: If needed, you can use Greek yogurt, but the flavor will be slightly tangier.
• Make it Extra Special: Add a handful of chopped nuts to the crumb topping for added texture.
• Storage: This cake tastes even better the next day as the flavors meld together.

This sour cream blueberry coffee cake is the kind of recipe that becomes a weekend tradition. Its moist, tender crumb combined with a sweet, buttery topping makes it perfect for lazy mornings when you want something comforting yet impressive.

If you want, I can also create a quick visual step-by-step guide with images showing exactly how to assemble this blueberry coffee cake—it’s super handy if you like visual cues in the kitchen. Do you want me to do that?