Blueberry Sour Cream Coffee Cake Recipe

If you’re searching for a new brunch hero or a cozy afternoon treat, the Blueberry Sour Cream Coffee Cake is pure bliss in every bite. Picture a tender, buttery crumb, laced with juicy bursts of blueberries and crowned with a cinnamon streusel that perfectly balances sweetness and spice. The sour cream lends a subtle tang and keeps the cake exceptionally moist, making each slice just as delicious the next day. It’s one of those recipes you’ll want to make on repeat, whether for a special gathering or a relaxing Sunday at home.

this Recipe

Ingredients You’ll Need

Simple pantry staples and a handful of fresh or frozen blueberries are all it takes to create this irresistible Blueberry Sour Cream Coffee Cake. Every ingredient plays a starring role in delivering a cake that’s rich, tender, and packed with flavor.

• Unsalted butter: Provides richness and gives the cake a soft, moist texture — be sure to use softened butter for easier mixing.
• Granulated sugar: Sweetens the batter and helps create a light, tender crumb.
• Large eggs: Bind the cake together while adding structure and richness.
• Sour cream: The secret for an ultra-moist cake with a lovely tang; don’t substitute, as it really makes a difference here.
• Vanilla extract: Adds warmth and enhances all the other flavors.
• All-purpose flour: The backbone of the cake and streusel, keeping everything together with just the right amount of heft.
• Baking powder: Lifts the cake so it bakes up fluffy instead of dense.
• Baking soda: Reacts with the sour cream for extra rise and tenderness.
• Salt: Balances the sweetness and deepens the overall flavor.
• Blueberries: Fresh or frozen (no need to thaw if frozen); provide fruity pops of flavor and gorgeous color.
• Brown sugar (streusel): Adds caramel notes and a delightful crunch on top.
• Ground cinnamon (streusel): Infuses the topping with warm, comforting spice.
• Cold unsalted butter (streusel): Ensures the topping bakes up crumbly and irresistibly crisp.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. This ensures your cake will rise evenly and bake perfectly. Grease and flour either a 9-inch springform pan or a 9×9-inch square baking dish, making sure to get into all the corners so your Blueberry Sour Cream Coffee Cake releases without a hitch after baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and a shade paler than when you started. This important step whips in air, which will help your cake bake up nice and tender.

Step 3: Mix in Eggs, Sour Cream, and Vanilla

Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter. Stir in the sour cream and vanilla extract until everything is creamy and fully combined — you’ll already sense that mouthwatering aroma start to build!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, stirring gently until just combined. Be careful not to overmix, as it can make the cake tough.

Step 5: Fold in the Blueberries

Gently fold the blueberries into the batter, being careful to keep them as whole as possible. If you’re using frozen berries, toss them in right from the freezer without thawing — this helps prevent the cake from becoming discolored or soggy.

Step 6: Assemble and Add Streusel

Spread half of the cake batter into your prepared pan. In a small bowl, mix the brown sugar, flour, and cinnamon for the streusel, then cut in the cold butter using your fingertips or a pastry blender until you have a crumbly mixture. Sprinkle half the streusel over the batter, then gently spoon the remaining batter over top and finish with the rest of the streusel.

Step 7: Bake and Cool

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay!). Allow the cake to cool for at least 20 minutes before slicing, giving the streusel time to set and the flavors to meld together beautifully.

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

A simple dusting of powdered sugar is the classic move, but you can also add a drizzle of vanilla glaze for a little extra sweetness. A few fresh blueberries scattered over the top bring a fresh, vibrant look, and a dollop of whipped cream or a scoop of vanilla ice cream couldn’t hurt if you’re feeling indulgent.

Side Dishes

This cake is incredibly versatile and pairs fabulously with your favorite hot beverages — think fresh coffee, herbal teas, or a foamy latte. If you want to balance the richness, serve it alongside a small bowl of Greek yogurt or a fresh fruit salad for a lovely breakfast or brunch spread.

Creative Ways to Present

For special occasions, try slicing the Blueberry Sour Cream Coffee Cake into petite squares and stacking them on a tiered cake stand. You can even layer the cake with lemon curd between the pieces for a beautiful twist. If you’re serving a crowd, cut the cake into small, bite-sized pieces and offer them as sweet nibbles on a dessert buffet.

Make Ahead and Storage

Storing Leftovers

To keep that just-baked freshness, cover any leftover Blueberry Sour Cream Coffee Cake with plastic wrap or store in an airtight container at room temperature for up to 2 days. If you want it to last a bit longer, the fridge is your friend — just make sure it’s well-sealed so it doesn’t dry out.

Freezing

This cake is a dream to freeze! Simply wrap individual slices (or the whole cake) tightly in plastic wrap, then a layer of foil. Store in the freezer for up to 3 months. When you’re ready to indulge, let it thaw at room temperature or overnight in the fridge.

Reheating

If you like your coffee cake slightly warm, microwave a slice for 10–15 seconds or pop it into a low oven (300°F) for a few minutes. It’ll taste like it’s just come from the oven — moist, aromatic, and utterly irresistible.

FAQs

Can I use frozen blueberries in this coffee cake?

Yes! You can use frozen blueberries straight from the freezer without thawing them first. This helps prevent the batter from turning blue and keeps the cake from getting too wet.

What if I don’t have sour cream?

Sour cream is key for the signature flavor and texture of Blueberry Sour Cream Coffee Cake, but in a pinch, you can substitute plain Greek yogurt. The results will be very similar, though the taste might be slightly tangier.

Can I add lemon zest or juice for extra flavor?

Absolutely! Lemon zest or a tablespoon of juice adds a bright, citrusy dimension that pairs beautifully with the blueberries and gives your cake an extra layer of freshness.

How can I make a glaze for the top?

Mix together about 1/2 cup powdered sugar with 1–2 tablespoons of milk and a splash of vanilla extract until smooth. Drizzle it over the cooled cake for a simple, sweet finish.

Is this Blueberry Sour Cream Coffee Cake best baked in a specific pan?

The recipe works wonderfully in either a 9-inch springform pan for an impressive round cake or a 9×9-inch square dish for easy slicing. The springform pan is especially handy if you want to showcase lovely layers and a perfect edge.

Final Thoughts

There’s something a little magical about a homemade Blueberry Sour Cream Coffee Cake: the impossible softness, the tang of blueberries, and that irresistible cinnamon crumb on top. I truly hope you give this recipe a try and make it your own — and maybe even share a slice (or two) with someone you love. Happy baking!

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