Imagine a slice of Blueberry Sour Cream Coffee Cake that’s tender, buttery, bursting with juicy blueberries, and crowned with a glorious ribbon of cinnamon-sugar. This beloved bake isn’t just scrumptious; it’s the kind of treat that brings everyone to the kitchen, noses lifted to that sweet, homey aroma. The secret is the sour cream, lending rich moisture, while those plump berries dot each mouthful with pockets of sunshine. Whether it’s for a weekend brunch, afternoon pick-me-up, or a lazy Sunday morning, this cake offers an irresistible, old-fashioned comfort that never goes out of style.
Ingredients You’ll Need
The ingredient list for Blueberry Sour Cream Coffee Cake is refreshingly simple, yet each player is essential for that magical balance of flavors and textures. Here’s a rundown of what you’ll need and why it matters.
- All-purpose flour: Gives the cake structure and a soft crumb.
- Granulated sugar: Adds gentle sweetness that lets the blueberries shine.
- Baking powder: Helps the cake rise beautifully light and fluffy.
- Baking soda: Ensures a tender texture by working with the sour cream’s acidity.
- Salt: Enhances the flavors and keeps sweetness in check.
- Unsalted butter (softened): Brings rich buttery flavor; be sure it’s room temperature for the perfect creamy batter.
- Sour cream: The superstar ingredient for moisture and tang — makes every bite fabulously plush.
- Large eggs: Bind everything together and provide body to the cake.
- Vanilla extract: Adds a warm, fragrant undertone.
- Fresh or frozen blueberries: Juicy bursts of berry that cut through the sweetness; use them straight from the freezer if needed.
- Brown sugar: Creates a caramel-like, slightly sticky swirl within the cake and on top.
- Ground cinnamon: Lends cozy spiciness that complements the blueberries beautifully.
- Chopped walnuts or pecans (optional): For a lovely nutty crunch in every slice — add if you love some texture.
How to Make Blueberry Sour Cream Coffee Cake
Step 1: Prep the Pan and Oven
Start by setting your oven to 350°F (175°C) and prepping your 9-inch springform pan or a 9×9-inch baking dish with a generous swipe of grease and a dusting of flour. This step ensures your Blueberry Sour Cream Coffee Cake releases effortlessly, keeping the crumb pristine and golden on all sides.
Step 2: Combine the Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This quick blend guarantees each rising agent and pinch of salt is evenly dispersed, which really helps your cake bake up with just the right texture and flavor throughout.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the butter and granulated sugar together until light and fluffy, at least 2-3 minutes. This step is where the magic starts — incorporating air into the mix for a cake that’s light, tender, and beautifully risen.
Step 4: Add the Wet Ingredients
Crack in the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla until you have a smooth, glossy batter. The sour cream not only gives this cake its signature tang but also ensures the crumb stays incredibly moist.
Step 5: Mix in the Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; you want your Blueberry Sour Cream Coffee Cake to be as tender as possible.
Step 6: Fold in the Blueberries
Gently fold in the fresh or frozen blueberries. Tossing the berries in a teaspoon of flour first can help keep them from sinking, but straight-in works well too — especially with this thick batter.
Step 7: Make the Cinnamon-Sugar Topping
In a small bowl, mix together the brown sugar, ground cinnamon, and nuts (if using). This sweet-spicy mixture bakes into irresistible tunnels and pockets throughout your coffee cake.
Step 8: Assemble the Cake
Spoon half the batter into your prepared pan, smoothing it into the corners. Sprinkle with half the cinnamon-sugar mixture, then repeat with the remaining batter and the rest of the topping. This layering ensures every bite is streaked with flavor and crunch.
Step 9: Bake and Cool
Slide the pan into the oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool in the pan for 15 minutes before removing. Give it time to set up — the anticipation just makes that first warm piece even better.
How to Serve Blueberry Sour Cream Coffee Cake
Garnishes
While Blueberry Sour Cream Coffee Cake is already a showstopper, you can elevate it further with a dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of easy lemon glaze. A handful of extra blueberries or toasted nuts on top adds pretty contrast and lets everyone know there’s something special waiting inside.
Side Dishes
This cake is perfect alongside a cup of hot coffee, but it also pairs wonderfully with a fresh fruit salad or a scoop of Greek yogurt on the side. For brunch, serve it with scrambled eggs or quiche for a sweet-savory spread that will make anyone linger at the table longer.
Creative Ways to Present
Try baking the Blueberry Sour Cream Coffee Cake in muffin tins for adorable individual servings, or cut your cake into small cubes and layer them with vanilla custard and fresh berries for a simple trifle. Present slices on a cake stand for an eye-catching centerpiece at gatherings or offer mini “coffee cake bars” as part of a brunch buffet.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Blueberry Sour Cream Coffee Cake left over, simply cover the pan tightly or transfer slices to an airtight container. It will stay moist and delicious at room temperature for up to two days, or in the fridge for up to five.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole coffee cake tightly in plastic wrap, then place in a freezer-safe bag or container. It’ll keep its flavor and texture for up to two months. Thaw overnight at room temperature or in the fridge and warm gently before serving.
Reheating
For that freshly-baked taste, warm slices in the microwave for about 20 seconds, or in a low oven (around 300°F) for 10–15 minutes. This revives the crumb and brings those sweet blueberry aromas back to life — almost as good as new!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well as fresh. No need to thaw them first — just fold them right into the batter. This prevents the berries from releasing too much juice and staining the cake.
What can I substitute for sour cream?
If you’re out of sour cream, plain Greek yogurt is a fantastic substitute. It provides a similar creamy texture and tangy flavor, making your Blueberry Sour Cream Coffee Cake just as moist and tasty.
Do I really need to use a springform pan?
No worries if you don’t have a springform pan! A 9×9-inch baking dish works perfectly. Just be sure to grease and flour it well to prevent sticking and help you lift out lovely slices.
Can I make this recipe nut-free?
Yes, the nuts are entirely optional. Simply leave them out of the cinnamon-sugar topping if you or your guests have allergies, and you’ll still enjoy a deliciously sweet and spiced cake.
How do I know when the coffee cake is done?
Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs (blueberry juice is fine). Overbaking can dry out the cake, so start checking around the 45-minute mark.
Final Thoughts
I’m genuinely excited for you to try this Blueberry Sour Cream Coffee Cake — it’s one of those recipes that turns ordinary mornings into something memorable. Whether you’re sharing with friends, surprising family, or just treating yourself, every bite is pure joy. Happy baking!
Print
Blueberry Sour Cream Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in this delightful Blueberry Sour Cream Coffee Cake that is moist, tender, and bursting with blueberries. The perfect balance of sweet and tangy flavors makes this coffee cake a favorite for breakfast or as a sweet treat any time of the day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease/flour a 9-inch springform pan or a 9×9-inch baking dish.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and granulated sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in sour cream and vanilla.
- Incorporate dry ingredients: Gradually stir in dry mixture just until incorporated.
- Add blueberries: Gently fold in blueberries.
- Prepare topping: Mix brown sugar, cinnamon, and nuts (if using) in a small bowl.
- Layer and bake: Spread half of batter, sprinkle with half of topping, top with remaining batter and rest of topping. Bake for 45–50 minutes.
- Cool and serve: Let cool in pan for 15 minutes before serving.
Notes
- This coffee cake is perfect for brunch or an afternoon treat.
- You can substitute plain Greek yogurt for sour cream.
- It freezes well—wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
