I love being home for the holidays, it’s really the best. Gianna and I just missed the snow here in Washington. I was really looking forward to her seeing the snowflakes fall for the first time!

An added bonus to our trip up north this year is that my cousin from Los Angeles and his family are here visiting too. Last night, I got to do some baking with his seven-year old daughter Kylie. I’ve never baked with kids before and was a little nervous, but she was a pro! With very specific instructions, she measured out the sugar and flour, cracked the eggs into the mixture, and had a great arm for mixing up the batter.

What did we make? Only one of the tastiest and easiest desserts I know of. Blueberry coffee cake.

The recipe comes from a card in my mom’s wooden recipe box. The recipe card is worn around the edges, smudged and dated at 1987. Even before trying it, you know this is the kind of recipe that’s going to be really good.

This coffee cake is easy to make and super delicious. I think the secret lies in the sour cream and the sweet and buttery topping that’s sprinkled over it.

Blueberry Coffee Cake, adapted from a recipe by Denise Bunting, 1987

1/2 cup unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature and lightly beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 cups flour, unsifted
1 cup sour cream
2 cups fresh or frozen blueberries

Topping:
1 cup brown sugar
1/4 cup flour
1/4 cup unsalted butter

Preheat the oven to 350 degrees.

Cream the butter and sugar with the paddle attachment in a standing mixer. On low, add the eggs one at a time. Also add the baking powder, salt, and baking soda. Alternating, add the flour and sour cream. Fold in the blueberries. If using frozen, wait until folding them in to take them out of the freezing. Otherwise, your batter will turn purple.

Pour the batter into a greased 9x13in pan. Spread out into an even layer with a spatula. For the topping, cream the butter and sugar in a bowl. Add the flour and mix together with a fork until the mixture becomes lumpy. Sprinkle with your fingers evenly over the batter.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the cake.