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Blueberry Sour Cream Coffee Cake

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A moist and tender coffee cake filled with sweet blueberries and a hint of vanilla. Perfect for breakfast or dessert, this cake is sure to impress!

Ingredients

  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • 1 teaspoon cinnamon (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, beat the softened butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and sour cream.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, being careful not to overmix.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. If desired, sprinkle cinnamon on top for extra flavor.
  10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Allow the cake to cool before slicing and serving.

Notes

  • You can use either fresh or frozen blueberries—no need to thaw if frozen.
  • Sprinkling cinnamon on top adds a warm touch, but is optional.
  • Great served warm or at room temperature.

Nutrition

Find it online: https://yumfamilyrecipes.com/blueberry-sour-cream-coffee-cake/