- Prepare the oven and pan
Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and line with parchment paper, leaving overhang for easy removal.
- Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents.
- Cream butter and sugar
Beat butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Don't skip this crucial step for achieving the perfect texture.
- Add wet ingredients
Beat in eggs one at a time, then vanilla. Add sour cream and mix until just combined. Don't overmix!
- Combine and fold
Gradually fold dry ingredients into wet mixture. Gently fold in blueberries, being careful not to burst them.
- Bake
Pour batter into prepared pan. Bake for 45-50 minutes until a toothpick inserted comes out clean.
- Cool and serve
Let cool in pan for 15 minutes, then lift out using parchment paper. Serve warm or at room temperature.
- Calories:320 kcal
- Protein:5 g
- Total Fat:16 g
- Saturated Fat:9 g
- Unsaturated Fat:7 g
- Total Carbs:42 g
- Sugar:24 g
- Fiber:2 g
- Sodium:230 mg
Discover the irresistible charm of our Sour Cream Blueberry Coffee Cake, a beloved American breakfast tradition that dates back to the 1950s. This heavenly combination of moist cake, fresh blueberries, and rich sour cream has graced countless family brunches and coffee gatherings. The secret lies in the perfect balance between tangy sour cream, sweet wild blueberries, and a buttery streusel topping that creates an unforgettable texture experience.
Each bite reveals layers of tender crumb punctuated by bursts of juicy blueberries, while the crispy streusel adds a delightful crunch. Originally developed in New England’s abundant blueberry region, this coffee cake has evolved into a modern breakfast classic that combines convenience with homemade comfort. Perfect for weekend brunches, holiday mornings, or any special gathering where you want to impress your guests with a slice of pure comfort.
