Sour Cream Coffee Cake

Sour Cream Coffee Cake is wonderfully moist, has a delicious crumb topping, and super easy to make!

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings loaves

Calories 2406kcal

In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.

Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
Fold in the blueberries.
Divide the batter evenly between the three (9x5-inch) loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover crumb topping in a freezer safe zip-style bag)
Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool for 20 minutes before slicing.

NOTE:
You do not need to add fruit if you do not wish. Fold in whatever type of fruit you prefer or leave it out.

Add a bit more cinnamon to the recipe to make a darker crumb topping.