Blueberry Sour Cream 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.

Serving: 6 Servings