This blueberry coffee cake starts with a box mix, but with the addition of sour cream and a homemade streusel, it takes an ordinary muffin mix and transforms it into a drool worthy coffee cake!
This is a family favorite my mom has made as long as I can remember. I also remember my siblings fighting over it…literally! She has learned to make a double batch, and even then, my sister and brother practically knock each other over to get the first corner piece, much less to sneak home any leftovers if there are any! You probably thinking I am exaggerating at this point, but if you knew my family, and how competitive and obsessed with this coffee cake they are, you would understand. Just last time my siblings were all home, my sister snuck a few pieces out before my brother even got there and hid them in her bedroom, so she could be sure no one would get their hands on them. Ya, we have issues… 🙂
This recipe was originally from my Grandma Koch, but apparently my mom had to alter it at some point in the 1980’s because Betty Crocker changed the size or formula of the box mix and it required different proportions of sour cream and milk, and after a few mixed attempts, she managed to nail it. My mother is a talented cook, she just would never admit it!
The best part about this coffee cake is that it can be made the day ahead. Prepare it as you normally would and just throw it in the fridge with a cover. The next morning you can just pop it in the oven and it is ready to go in 35 minutes. This is how my mom often makes it, so she can have breakfast on the table shortly after getting home from church, to quickly accommodate her hungry children and avoid any whining about when breakfast will be ready.
Blueberry Sour Cream Coffee Cake
- 1 Pkg Betty Crocker Wild Blueberry muffin mix it is important that you purchase this particular mix
- 2/3 c. sour cream
- 1 egg
- 1/3 c. milk
- 1/2 c. brown sugar packed
- 1/3 c. flour
- 1/2 tsp. cinnamon
- 1/4 c. butter hard
- Preheat oven to 400°. Open muffin box mix and remove the contents. Drain and rinse the can of blueberries and set aside.
- Mix sour cream and egg until well combined, then stir in milk gradually. Add in the muffin mix to the sour cream mixture just until moistened, be sure not to mix too much.
- In a separate bowl, combine the streusel ingredients with a fork until a course crumble forms.
- In a greased 8x8 pan layer with half of the batter, half of the streusel, remaining batter and top with blueberries and remaining streusel. Be sure to spread the batter evenly on each layer.
- Bake at 400° for 35 minutes. Let cool for 15-20 minutes before serving.
- *This recipe easily doubles into a 9x13 pan for a larger crowd.
- **You can assemble this the night before and store refrigerated overnight. Bake in the morning and add a few additional minutes to the baking time.