Tender and moist, with a ribbon of blueberries and a crumbly cinnamon topping, this not-too-sweet Blueberry sour cream coffee cake is the perfect accompaniment to a leisurely cup of coffee or tea. Unlike most crumb cake recipes, this one can easily be mixed by hand, because the cake batter includes oil instead of butter. That swap also lets the flavor of the sour cream shine through, and since there’s butter in the crumb, you won’t miss it in the cake.
On the Holiday Table: If you’re looking for an alternative to cheesecake on Shavuot, this is a great fit—especially if you use fresh summer berries. It’s also ideal for Yom Kippur breakfast, or for brunches year round.