That golden, craggy top is the hallmark of a classic sour cream coffee cake! It’s the kind of recipe that’s survived thirty years because it perfectly balances that tangy richness with a tight, tender crumb.
Since we’re skipping the table, here is the streamlined version of that nostalgic recipe:
Classic Sour Cream Blueberry Coffee Cake
The Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup sour cream (full fat is best for that vintage texture!)
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2 cups all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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2 cups fresh blueberries (tossed in 1 tbsp of flour to prevent sinking)
