Sour Cream Blueberry Coffee Cake is dense, sweet, buttery, and will make any mundane afternoon ten times better. Serve with a cup of coffee for the ultimate pick me up.
This coffee cake combined with a cup of coffee is scientifically proven to make your day a hundred times better, make you a million times more productive, and put you in a BILLION times better mood. You can’t argue with science.
My love for sour cream blueberry anything formed in college. There was this little coffee shop on campus that sold the most AMAZING sour cream blueberry muffins. Really they were more like cupcakes. (The first ingredient was cake mix, but you can eat cupcakes for breakfast when you’re in college.) Inspired by my daily blueberry muffin and coffee, I decided to relive my college days with this Sour Cream Blueberry Coffee Cake. This cake is thicker and less sweet than the muffins from college, but so am I.
This winter I’m not eating nearly as many sweets as an I would in a typical holiday season. There are no surprise treats in the office or cookies swaps with friends. So I really do enjoy my mid-day cup of coffee with this Blueberry Coffee Cake. It’s a nice treat on an otherwise mundane Monday in my living room.
I love a thick, dense coffee cake. Using a fork to creaming the butter, sugar, and eggs together is the best way to ensure your cake is dense. Using a mixer would whip air into the batter producing a lighter coffee cake. It takes a little more elbow grease, but the thick, decadent coffee cake is worth it.
Cover the Blueberry coffee cake and store at room temperature for up to 2 days.
I hope you love this Sour Cream Blueberry Coffee Cake recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!Print
Sour Cream Blueberry Coffee Cake is dense, sweet, buttery, and will make any mundane weekday ten times better. Serve with a cup of coffee for the ultimate pick me up.
- 2 tablespoons brown sugar
- 1/4 cup flour
- 2 tablespoons cold unsalted butter
- Cooking spray
- 8 tablespoons (1 stick) unsalted softened butter
- 1 cup white sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 2/3 cup sour cream
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup fresh blueberries OR frozen blueberries (give a quick rinse to wash off any excess juices)
- In a bowl combine sugar, flour, and butter. Cut the butter into the flour/ sugar mixture with a pastry cutter, or a fork, until the texture resembles coarse crumbs. Refrigerate streusel until ready to use.
- Preheat oven to 350 degrees, spray 9×9 baking dish with nonstick spray.
- In a large bowl, cream together butter and sugar with a fork till well combined and smooth.
- Mix in eggs one at a time. Then mix in vanilla and sour cream.
- Fold in flour, baking powder, and salt. When dry ingredients are almost mixed in, add blueberries to the bowl and continue folding until everything has just combined.
- Fill the baking dish 3/4 of the way full. Sprinkle streusel on top.
- Bake until a tester inserted into the middle comes out clean, about 40-50 minutes.
- Store in an airtight container at room temperature for up to 2 days