Name: Blueberry Sour Cream Coffee Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw); 1/3 cup brown sugar; 1/3 cup all-purpose flour; 1/2 teaspoon cinnamon; 3 tablespoons cold unsalted butter, cubed

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You’re in for an absolute treat with this Blueberry Sour Cream Coffee Cake! Imagine soft, tender crumb studded with juicy blueberries, all layered beneath a buttery cinnamon streusel that fills your kitchen with the best kind of aroma. This classic comfort bake is the kind of recipe you’ll want to share with family and friends at brunch, but it’s just as perfect alongside your afternoon coffee or as a sweet late-night snack. The magic is thanks to sour cream, which ensures moisture and richness in every bite, making this cake completely irresistible.

Blueberry Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Sour Cream Coffee Cake is all about using simple, everyday ingredients that work together to create incredible flavor and texture. Each element—from the burst of blueberries to the golden streusel—is essential in building layers of taste and coziness.

All-purpose flour: The backbone of the cake, creating structure while keeping the crumb light and fluffy.
Baking powder: Gives the cake its delightful rise and makes that tender bite possible.
Baking soda: Works with the sour cream to lift and soften the cake beautifully.
Salt: Brings out all the sweet and tangy notes, enhancing every other ingredient.
Unsalted butter (softened): For rich flavor and melt-in-your-mouth texture—be sure it’s at room temperature for easy creaming.
Granulated sugar: Adds sweetness and helps the cake brown perfectly.
Large eggs: Bind everything together and add a lovely richness.
Sour cream: The secret to incredible moistness and a slight tang that offsets the sweetness.
Vanilla extract: Adds depth and brings warmth to each bite.
Fresh or frozen blueberries: The star of the show! If using frozen, no need to thaw—just fold in gently.
Brown sugar (for streusel): Gives that iconic sweet, caramel flavor to the topping.
All-purpose flour (for streusel): Helps create those signature crumbly clusters.
Cinnamon (for streusel): A warm, cozy note that fills the cake with nostalgia.
Cold unsalted butter (cubed, for streusel): Makes the streusel crumbly and irresistible—keep it cold for best results.
Optional: Lemon zest: For a bright, citrusy punch that works beautifully with blueberries.

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). Lightly grease and flour a 9-inch round or square baking pan—this helps your Blueberry Sour Cream Coffee Cake release easily and bake evenly, so you don’t lose one crumb of that gorgeous cake.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This not only combines the leaveners evenly but also eliminates any lumps, ensuring a smooth, airy crumb once baked.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until it looks pale, light, and fluffy. This step is key—it incorporates air and yields a tender cake that everyone will rave about!

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the sour cream and vanilla extract, mixing until smooth and creamy. The batter should look luscious and thick at this point.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet mixture, stirring just until everything is combined. Don’t overmix—doing so keeps your Blueberry Sour Cream Coffee Cake beautifully soft. Gently fold in the blueberries (and optional lemon zest if you want a citrusy kick).

Step 6: Assemble and Add the Streusel

Pour the batter into your prepared pan and smooth the top. For the streusel, mix together the brown sugar, flour, and cinnamon. Cut in the cold, cubed butter using a fork or pastry cutter until you have coarse crumbs, then sprinkle this goodness evenly over the batter.

Step 7: Bake and Cool

Pop the cake in the oven and bake for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let your cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm for pure comfort or enjoy at room temperature.

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

Dress up your Blueberry Sour Cream Coffee Cake with a dusting of powdered sugar or a few extra fresh blueberries on top. A drizzle of simple glaze (mix powdered sugar with a splash of milk) adds a sweet, elegant finish that makes every slice look bakery-worthy.

Side Dishes

This coffee cake pairs beautifully with tangy Greek yogurt, a fresh fruit salad, or scrambled eggs for a well-rounded brunch. If you’re going the dessert route, try serving with a scoop of vanilla ice cream or a side of lightly whipped cream.

Creative Ways to Present

For a special occasion, consider baking mini versions in muffin tins or decorating individual slices with zest curls for color. Present your Blueberry Sour Cream Coffee Cake on a rustic wooden board with coffee or tea for a cozy, inviting spread that’s as delightful as it looks.

Make Ahead and Storage

Storing Leftovers

To keep your cake moist, store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. After that, transfer to the fridge where it will stay delicious for another 2–3 days—just bring to room temp before serving for the best texture.

Freezing

This Blueberry Sour Cream Coffee Cake freezes beautifully! Once cooled, wrap the whole cake or individual slices tightly in plastic wrap, then again in foil. Label and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Reheating

If you love a warm slice, reheat pieces in the microwave for 10–15 seconds or pop in a 300°F (150°C) oven for 5–7 minutes until just warmed through. This revives the cake’s tenderness and brings the berries back to life.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, add them straight from the freezer—no need to thaw. Folding them in gently helps prevent the color from bleeding too much into the batter.

What makes the cake so moist?

The secret lies in the sour cream, which not only gives moisture but also a subtle tang. Combined with careful mixing and gentle folding, it ensures your Blueberry Sour Cream Coffee Cake is never dry.

Can I substitute yogurt for sour cream?

Yes, you can swap in full-fat Greek yogurt for a similar texture and tang if you’re out of sour cream. Just make sure it’s not too runny so your cake batter stays the right consistency.

How do I know when the cake is done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs, and the cake should spring back lightly to the touch. Ovens can vary, so start checking at the 40-minute mark.

Can I double the recipe?

You sure can! Double all ingredients and bake in a 9×13-inch pan. You may need to add a few minutes to the baking time; just test for doneness as usual.

Final Thoughts

Now that you know all the secrets, it’s your turn to bake a Blueberry Sour Cream Coffee Cake that might just become a new family legend. Whether it’s a morning treat, an afternoon pick-me-up, or a bake to share with loved ones, every bite is bound to bring smiles. Give it a try—you’ll be so glad you did!

Blueberry Sour Cream Coffee Cake Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Blueberry Sour Cream Coffee Cake. With a moist and tender crumb, bursts of juicy blueberries, and a buttery streusel topping, this cake is perfect for breakfast or dessert.

Ingredients

Scale

Main Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

Streusel Topping:

1/3 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cubed

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch round or square baking pan.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla; mix until smooth.
Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet mixture, stirring just until combined. Gently fold in blueberries.
Prepare Streusel: Mix brown sugar, flour, and cinnamon. Cut in butter until crumbly.
Assemble and Bake: Pour batter into pan, sprinkle streusel on top. Bake for 40–45 minutes until a toothpick comes out clean. Cool and serve.