Recipe Card
Servings: 10–12 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Dietary Tags: Vegetarian, Freezer-Friendly
📝 Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter, softened
- Sugar
- Eggs
- Sour cream
- Vanilla extract
- Fresh or frozen blueberries
- Cinnamon-sugar mixture (for topping, optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in sour cream and vanilla.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in blueberries (tossed with a little flour to prevent sinking).
- Pour batter into prepared pan. Sprinkle with cinnamon-sugar if desired.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before slicing. Serve warm with coffee or tea.
📌 Notes
- Fresh blueberries work best, but frozen (unthawed) can be used—just dust them with flour before folding in.
- Sour cream makes this cake moist and tender—don’t substitute with yogurt unless it’s full-fat.
- Optional: add a crumb topping (butter, flour, sugar) for bakery-style coffee cake.
Introduction
This Sour Cream Blueberry Coffee Cake has been in my family for over 30 years, and it never fails to impress. Moist, fluffy, and studded with juicy blueberries, it’s the kind of cake that makes a Sunday morning special. Perfect with coffee or tea, it’s become a tradition in our home—and now it can become one in yours, too.
Step-by-Step Cooking Guide
Mixing the Batter
- Cream butter and sugar well—it creates the cake’s light texture.
Tip: Use room-temperature ingredients for best results.
Folding in the Blueberries
- Coat berries in flour first—this keeps them from sinking to the bottom.
Baking & Serving
- Bake until golden brown and fragrant.
- Cool just enough so it holds together but serve slightly warm for peak deliciousness.
Ingredient Details & Substitutions
- Sour Cream: Key to the moist texture. Full-fat is best. Substitute with Greek yogurt if necessary.
- Blueberries: Fresh or frozen both work—try raspberries or mixed berries for a twist.
- Flour: All-purpose is standard, but cake flour gives a softer crumb.
- Egg-Free Option: Use 1/4 cup unsweetened applesauce per egg.
Recipe Variations & Serving Suggestions
- Lemon Twist: Add 1 tbsp lemon zest for a bright, citrusy note.
- Nut Crunch: Stir in 1/2 cup chopped pecans or walnuts.
- Serving Ideas: Pair with coffee, tea, or even a scoop of vanilla ice cream for dessert.
Storage & Make-Ahead
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Wrap slices individually and freeze up to 2 months.
- Reheat: Microwave slices 15–20 seconds or warm in a 300°F oven for 5 minutes.
Nutrition (per slice, approx.)
Calories: 280 | Carbs: 36g | Protein: 4g | Fat: 13g
Contains: Dairy, Eggs, Gluten
FAQs
Q: Can I bake this in a bundt pan instead of a 9×13 dish?
A: Yes—just increase baking time by about 10 minutes.
Q: Can I use frozen blueberries?
A: Yes! Do not thaw before adding, and dust with flour to prevent bleeding.
Q: How do I make it extra sweet like bakery-style coffee cake?
A: Add a crumb topping or glaze with powdered sugar icing.
Personal Note
I honestly can’t remember where this recipe came from—it’s been in my kitchen binder for over 30 years. But I do know this: every time I bake it, my family lights up. It’s one of those simple, old-fashioned cakes that just feels like home.
✨ Must express something to keep getting my recipes… Thank you 💖
