If you’re searching for a treat that effortlessly combines juicy berries, a rich crumb, and an irresistibly tender bite, the Blueberry Sour Cream Coffee Cake will become your new favorite. Bursting with fresh blueberries and topped with a buttery cinnamon streusel, this cake is an absolute showstopper whether you’re hosting brunch, bringing dessert to a potluck, or simply craving a slice with your morning coffee. Each bite offers a perfect balance of sweet fruit, moist cake, and that just-right hint of tang from the sour cream—a dreamy union you’ll be tempted to make on repeat!

Blueberry Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Sour Cream Coffee Cake is delightfully straightforward to prepare, thanks to a lineup of humble kitchen staples. Each ingredient plays its own special role in creating the lush crumb, fresh flavor, and delectable topping that make this cake so memorable.

All-purpose flour: The backbone of the cake, it gives structure and helps create a tender crumb.
Baking powder & baking soda: These ensure just the right amount of lift for a light, fluffy texture.
Salt: Highlights and balances the sweetness, letting the blueberries and vanilla truly shine.
Unsalted butter (softened and cold): Softened butter ensures a creamy batter, while cold butter in the streusel keeps it deliciously crumbly.
Granulated sugar: Adds sweetness both to the cake and the irresistible cinnamon streusel on top.
Eggs: Essential for binding and giving the cake its rich, satisfying texture.
Sour cream: The secret to a super-moist cake with a lovely tang that balances the fruitiness.
Vanilla extract: A classic touch that rounds out the flavor and aroma.
Fresh blueberries: Bursting with vibrant, juicy flavor (frozen work too—just thaw and drain).
Additional flour, sugar, butter, and ground cinnamon (for streusel): Together, these create that famous coffee cake topping with a perfect mix of crunch and sweetness.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Prepare the Oven and Pan

Start by heating your oven to 175°C (350°F) and readying your favorite 9-inch round cake pan. Grease it generously and dust with flour, or line with parchment if you want fuss-free removal. These little steps ensure your Blueberry Sour Cream Coffee Cake slides right out, stress-free, every time.

Step 2: Make the Streusel Topping

In a small bowl, combine 1/3 cup sugar, 1/3 cup flour, and 1/2 teaspoon cinnamon. Now, add the cold butter pieces and either use a pastry cutter or just your fingertips to work it all together until it turns into coarse, butter-flecked crumbs. Set this bowl of deliciousness aside—it’ll transform your cake’s top into sweet, bakery-worthy magic.

Step 3: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately ensures they distribute evenly in the final batter, so every bite of your Blueberry Sour Cream Coffee Cake is perfectly fluffy and flavorful.

Step 4: Cream Butter and Sugar, Add Eggs

Using a large mixing bowl and electric mixer, beat the softened butter and sugar together until pale and fluffy—it sets the foundation for a light but rich cake. Mix in the eggs, one at a time, making sure each is fully incorporated. This helps create a batter that bakes up beautifully.

Step 5: Add Sour Cream and Vanilla

Stir in the sour cream and vanilla extract until your mixture is luxuriously smooth and creamy. The sour cream is the secret to that velvety, moist crumb that makes this Blueberry Sour Cream Coffee Cake unforgettable.

Step 6: Combine Wet and Dry Ingredients

Gently add the whisked dry ingredients to your wet mixture, folding just until everything comes together. Be careful not to overmix—you want the cake tender, not tough!

Step 7: Fold in Blueberries

Carefully fold the blueberries into the batter. Whether you use fresh or thawed frozen berries, be gentle so you don’t crush them—this way they stay whole and juicy, dotting every slice with a pop of color and flavor.

Step 8: Assemble the Cake

Spread the batter evenly in your prepared cake pan, smoothing the top. Sprinkle that reserved streusel topping all over. The satisfying crunch as you scatter those sugared crumbs is a sign of the goodness to come!

Step 9: Bake

Bake for 40-45 minutes, or until a toothpick poked in the center comes out clean and the top is deeply golden with crisp, sweet crumbles. Let it rest in the pan for about 10 minutes, then gently transfer to a wire rack to cool completely—if you can wait that long!

Step 10: Serve and Enjoy

Serve your Blueberry Sour Cream Coffee Cake warm or at room temperature. Pair it with a piping hot mug of coffee or your favorite tea for the ultimate treat. There’s nothing quite like that very first bite: tender cake, juicy berries, and that irresistible streusel.

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

A simple dusting of powdered sugar gives your Blueberry Sour Cream Coffee Cake an inviting, bakery-style finish. If you’re feeling extra decadent, a drizzle of warm vanilla glaze or a spoonful of whipped cream is a sweet touch that takes every slice over the top.

Side Dishes

Pair your cake with a bowl of mixed berries, a wedge of melon, or a tangy Greek yogurt for a balanced brunch plate. If serving for dessert, a scoop of creamy vanilla ice cream alongside a warm slice will absolutely wow your guests.

Creative Ways to Present

Transform your Blueberry Sour Cream Coffee Cake into tempting individual servings by baking in muffin tins for adorable mini-cakes. Or, serve cubes of the cake trifle-style layered with extra berries and whipped cream for a fresh spin on classic presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to two days. For longer storage, refrigerate, where it’ll stay moist and delicious up to five days—just bring to room temperature before serving for best flavor.

Freezing

Blueberry Sour Cream Coffee Cake freezes beautifully! Slice and wrap individual pieces in plastic, then tuck them in a freezer-safe bag or container. To enjoy, thaw overnight in the fridge or at room temperature for a couple of hours.

Reheating

Want to recapture that “just-baked” warmth? Simply microwave a slice for about 15 seconds, or place in a 300°F oven for 5 to 10 minutes. The streusel crisps back up and those blueberries become extra juicy again!

FAQs

Can I use frozen blueberries instead of fresh for Blueberry Sour Cream Coffee Cake?

Absolutely! Just make sure to thaw and drain your frozen blueberries thoroughly before folding them into the batter. This keeps the cake from getting too moist and helps preserve that lovely marbled look without excess color bleeding.

What can I substitute if I don’t have sour cream?

Plain Greek yogurt, full-fat if possible, is an excellent stand-in for sour cream in this cake. It mimics the rich texture and gentle tang while keeping the crumb just as moist and soft.

Why is my streusel topping sinking into the cake?

If the streusel sinks, the batter may be too thin or the topping too heavy. Make sure your batter isn’t overmixed and that your butter for the streusel is very cold when crumbling. Also, gently sprinkle the topping rather than pressing it down.

How do I prevent the cake from sticking to the pan?

Greasing and flouring the pan generously, or lining with parchment, usually does the trick. If you’re extra cautious, use a springform pan for even easier release—especially great if you’re planning to serve guests!

Can Blueberry Sour Cream Coffee Cake be made gluten-free?

Yes! Use a cup-for-cup gluten-free all-purpose flour blend in place of regular flour. Keep an eye on texture, but otherwise, you should get a perfectly soft, moist cake with the same fantastic flavor.

Final Thoughts

If you’re in the mood for a bake that feels both comforting and a little bit fancy, give this Blueberry Sour Cream Coffee Cake a try. The mix of tender cake, sweet-tart blueberries, and that buttery cinnamon crumb is a combination you won’t soon forget—whether for breakfast, afternoon coffee, or an anytime treat!

Blueberry Sour Cream Coffee Cake Recipe

★★★★★

4.9 from 11 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a delightful Blueberry Sour Cream Coffee Cake that is moist, tender, and bursting with juicy blueberries. This recipe is perfect for breakfast, brunch, or as a sweet treat with your afternoon coffee.

Instructions

Prepare the Oven and Pan: Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Make the Streusel Topping: In a small bowl, mix together sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the sour cream and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Blueberries: Gently fold in the blueberries.
Assemble the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 20g
Sodium: 190mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: Blueberry, Coffee Cake, Dessert, Breakfast, Brunch, Baking