Sour Cream Blueberry Coffee Cake

A beloved family favorite for over 30 years — perfect for slow Sundays and cozy mornings.

Ingredients

For the Cake:

• 1 cup granulated sugar
• ½ cup butter, softened
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)

For the Cinnamon Layer (optional but classic):

• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup chopped nuts (walnuts or pecans), optional

Instructions

1. Preheat the oven
   Set your oven to 350°F (175°C).
   Grease a 9×9 baking pan or a bundt pan.
2. Cream the butter and sugar
   In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
3. Add eggs, sour cream & vanilla
   Beat in the eggs one at a time.
   Add the sour cream and vanilla and mix until smooth.
4. Whisk dry ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine wet and dry
   Add the dry ingredients to the wet mixture and mix just until blended.
   Gently fold in the blueberries.
6. Layer (if using cinnamon swirl)
   Spread half the batter in the pan.
   Sprinkle the cinnamon–sugar–nut mixture over it.
   Add the remaining batter and smooth the top.
7. Bake
   Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
   (Bundt pans may take slightly longer.)
8. Cool & serve
   Let cool slightly before serving.
   Delicious warm or at room temperature with coffee.

Notes

• Sour cream keeps this cake tender and moist.
• Blueberries can be swapped with raspberries or chopped apples.
• Doubles beautifully for brunch or holidays.
• Freezes well!