Blueberry Sour Cream Coffee Cake Recipe
Get ready to fall in love with Blueberry Sour Cream Coffee Cake—a tender, buttery delight that’s perfect for breakfast, brunch, or anytime you need a sweet pick-me-up. Studded with juicy blueberries and topped with a golden cinnamon streusel, this cake delivers a beautiful balance of tangy and sweet in every bite. The secret ingredient, sour cream, makes the crumb unbelievably moist, while the streusel topping adds irresistible crunch. Whether you’re serving it warm from the oven or sneaking slices with afternoon tea, one thing’s for sure: this cake is destined to become a treasured favorite.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t need anything fancy to whip up this Blueberry Sour Cream Coffee Cake, but each ingredient has an important job. Every cup and spoonful comes together to create amazing flavor, extra-moist texture, and that signature swirl of color from the blueberries.
- Granulated sugar: Sweetens the batter and helps the cake become light and tender.
- Unsalted butter: Adds richness; softened butter blends smoothly for a perfect crumb.
- Eggs: Bind everything together and add lovely lift to the cake.
- Sour cream: The secret weapon—makes the cake ultra-moist and gives a subtle tangy note.
- Vanilla extract: Adds warmth and depth to both the cake and topping.
- All-purpose flour: Gives the cake its structure and heft.
- Baking powder: Lifts the batter for a soft, fluffy finish.
- Baking soda: Reacts with the sour cream for extra rise and a tender crumb.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Fresh or frozen blueberries: The star of the show—juicy bursts of color and fruity flavor. If using frozen, toss with flour to prevent bleeding.
- For the streusel topping:
- Brown sugar: Caramelizes on top for sweet, crunchy nuttiness.
- All-purpose flour: Gives the topping body and substance.
- Ground cinnamon: Adds warmth, spice, and classic coffee cake aroma.
- Cold unsalted butter: Essential for big, crumbly streusel chunks.
How to Make Blueberry Sour Cream Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s piping hot when you’re ready to bake. Grease and flour a 9-inch square baking pan or a springform pan—this step will make your slices pop out perfectly, no sticking or crumbling. A little care with prepping the pan pays off at serving time!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks pale and fluffy. This isn’t just busywork—it’s how you trap air and give the cake its signature lightness. You can use a hand mixer or stand mixer, and make sure to take your time here for maximum payoff.
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat in your eggs, one at a time, mixing well after each. This creates a smooth, silky base. Next, fold in the sour cream and vanilla extract—this is where the cake’s signature moist texture happens. Plus, vanilla adds a background note that ties all the flavors together.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture. Mix gently—just until combined—so your Blueberry Sour Cream Coffee Cake stays fluffy, not dense!
Step 5: Fold in Blueberries
Now comes the fun part: gently fold in those beautiful blueberries. If you’re working with frozen berries, toss them with a little flour first to keep the color from bleeding too much. Fold softly so they stay whole and checkered throughout your cake.
Step 6: Prepare and Add Streusel Topping
Make a quick streusel by mixing brown sugar, flour, and cinnamon, then cutting in cold, cubed butter until the mixture looks like coarse, sweet sand. Sprinkle this evenly across the batter—every bite needs some cinnamon-spiked crunch!
Step 7: Bake and Cool
Slide your pan into the heated oven. Bake for 45–50 minutes, or until a toothpick poked into the center comes out clean (a few sweet crumbs are okay). Let the cake cool in its pan for about 15 minutes to help it set before slicing and serving. It smells so good, waiting might be the hardest part!
How to Serve Blueberry Sour Cream Coffee Cake
Garnishes
Dress up your Blueberry Sour Cream Coffee Cake with a light dusting of powdered sugar, a drizzle of vanilla glaze, or a dollop of freshly whipped cream. Fresh blueberries scattered over the top add a pop of color and make each slice extra pretty for guests.
Side Dishes
This cake is just as happy being the star at brunch as it is on the dessert table. Serve it alongside creamy Greek yogurt, fresh fruit salad, or crispy strips of bacon for a balanced breakfast feast. For a cozier pairing, a warm mug of coffee or tea is always a classic choice.
Creative Ways to Present
Want to make it a showstopper? Try slicing the Blueberry Sour Cream Coffee Cake into generous squares and arranging them on a pretty cake stand. You can also bake it in mini loaf pans for adorable, giftable treats, or serve individual slices with ice cream for a summery dessert twist.
Make Ahead and Storage
Storing Leftovers
Blueberry Sour Cream Coffee Cake keeps like a dream. Wrap leftovers tightly and store them at room temperature for up to two days. If you want it to last even longer, tuck it into the fridge—it’ll stay moist and delicious for up to five days.
Freezing
For longer storage, freeze individual slices or the whole cake. Wrap well in plastic wrap and aluminum foil, or use an airtight container to protect from freezer burn. Thaw overnight in the fridge or on the counter, and you’ll have fresh-tasting coffee cake ready anytime.
Reheating
To bring those flavors and that just-baked aroma back, simply warm leftover slices in the microwave for about 15–20 seconds or pop them in a low oven for a few minutes. The streusel will stay crisp and the cake will taste freshly baked all over again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully—just don’t thaw them before adding to the batter. For best results, toss them with a tablespoon of flour to help prevent the color from spreading too much.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream in this recipe. It maintains the same moist texture and adds a subtle tang, so your Blueberry Sour Cream Coffee Cake will still turn out soft and delicious.
Is it possible to make this cake gluten-free?
You can try swapping in your favorite gluten-free all-purpose flour blend. Just be sure it includes xanthan gum for proper structure; the results are usually just as tasty and moist.
Can I prepare the cake batter ahead of time?
It’s best to bake the batter right away once mixed, as the leaveners start working immediately. However, you can make the streusel and measure out your ingredients in advance to save time.
Why is my cake dense or dry?
Be careful not to overmix the batter once you add the flour, as that can make the cake dense. Also, measure flour properly using the spoon-and-level method, and keep an eye on baking time—overbaking can lead to dryness.
Final Thoughts
If you’re looking for a recipe that always brings smiles, Blueberry Sour Cream Coffee Cake is simply unbeatable. Its pillowy crumb, juicy berries, and crackly topping are pure home-baked joy. Give it a try and I promise it’ll quickly earn a spot in your regular baking rotation!
Print
Blueberry Sour Cream Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Blueberry Sour Cream Coffee Cake that boasts a moist crumb and a sweet streusel topping. Perfect for breakfast or as a dessert, this cake is a crowd-pleaser!
Ingredients
Main Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch springform pan.
- Prepare the batter: Cream butter and sugar, add eggs, sour cream, and vanilla. Mix dry ingredients separately, then combine with wet ingredients. Fold in blueberries. Pour batter into pan.
- Make streusel topping: Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 45–50 minutes until a toothpick comes out clean. Cool before serving.
Notes
- If using frozen blueberries, coat them in flour to prevent bleeding.
- This cake can be stored at room temperature for up to 2 days or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
