Sour Cream Blueberry Coffee Cake
This Sour Cream Blueberry Coffee Cake has been a cherished family favorite for over 30 years! It’s the perfect Sunday coffee cake to enjoy with your morning brew or as an afternoon treat. Its moist texture and delightful blend of tangy sour cream and sweet blueberries will make it a hit at your next gathering or family brunch.
Why You Will Love This Recipe
This coffee cake is not only delicious but also incredibly easy to prepare. The combination of sour cream ensures the cake remains moist, while fresh blueberries add a burst of flavor in every bite. It’s a versatile recipe that can be enjoyed year-round, whether you’re skimming through ripe summer berries or opting for frozen ones in the cooler months. Plus, its nostalgic charm will undoubtedly evoke warm memories every time it’s baked!
Pro Tips for Making Sour Cream Blueberry Coffee Cake
- Use fresh blueberries for the best flavor, but frozen blueberries work well too—just don’t thaw them before mixing into the batter.
- To avoid sinking blueberries, toss them in a little flour before adding them to the batter.
- Let your cake cool slightly before serving for the best texture and ease of slicing.
- Feel free to add a streusel topping made with sugar, butter, and flour for an extra crunch.
- Store leftovers in an airtight container; this cake stays delicious for several days.
