🫐 Sour Cream Blueberry Coffee Cake – Moist, Sweet & Irresistible!

Fluffy vanilla cake meets juicy blueberries and a cinnamon-streusel topping. This is a true bakery-style favorite!

⭐ Ingredients:

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour if using frozen)

For the Crumb Topping:

• 1/2 cup brown sugar
• 1/2 cup flour
• 1 tsp cinnamon
• 1/4 cup cold butter, cubed

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👩‍🍳 Instructions:

1️⃣ Preheat the Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch square pan or line with parchment paper.

2️⃣ Make the Cake Batter:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add to the butter mixture, alternating with sour cream, starting and ending with flour. Fold in blueberries.

3️⃣ Pour into Pan:
Spread batter evenly in the prepared pan.

4️⃣ Make the Crumb Topping:
Combine brown sugar, flour, and cinnamon in a bowl.
Cut in cold butter until mixture is crumbly. Sprinkle evenly over batter.

5️⃣ Bake & Cool:
Bake for 40–45 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then slice and serve warm or at room temperature.

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⏱ Quick Info:

Prep Time: 15 min | Bake Time: 45 min
Total Time: ~1 hr | Servings: 9–12 squares

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🍯 Why You’ll Love This Recipe:
✔ Ultra-moist from the sour cream
✔ Juicy blueberries in every bite
✔ Buttery cinnamon crumble topping
✔ Perfect for breakfast, snack, or dessert

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Want to drizzle with a vanilla glaze, sub in raspberries, or bake it in a Bundt pan? Let me know — I’ve got all the tips! 💌