I still remember the first time I baked this blueberry sour cream coffee cake. It was early spring, and blueberries were just beginning to appear at the market. I wanted to create something comforting yet refreshing—something that paired beautifully with a hot cup of coffee in the morning or worked as a cozy treat for guests in the afternoon. When I combined sweet, juicy blueberries with the tang of sour cream and the warmth of a cinnamon streusel, the result was so satisfying, I knew I had to make it again and again. Over the years, this recipe has become one of my all-time favorites—simple enough for weekdays but special enough for brunches or weekend gatherings.
Why You Will Love This Recipe
You’ll love this blueberry sour cream coffee cake for its tender, moist crumb and the way the blueberries burst with flavor in every bite. The buttery streusel layered in the center and sprinkled on top gives it a rich, slightly crunchy contrast that makes every slice irresistible. The tangy sour cream keeps the cake incredibly moist without being heavy, and the vanilla undertones make it feel like a bakery-style treat made right in your kitchen. Whether you serve it warm out of the oven or cooled with a dusting of powdered sugar, this recipe is bound to become a repeat favorite in your household.
Versatile
One of the best things about this coffee cake is how adaptable it is. You can use fresh or frozen blueberries depending on the season. It’s easy to add lemon zest for a citrusy twist, or switch the blueberries for raspberries, blackberries, or even diced strawberries. If you’re serving a crowd, bake it in a bundt pan for a striking presentation. For more casual settings, a square or rectangular baking dish works perfectly.
Affordable
This recipe uses everyday pantry staples and just a few fresh ingredients, making it affordable to whip up at any time. You likely already have the flour, sugar, eggs, and butter at home. Blueberries and sour cream are the main additions, and even those won’t stretch your grocery budget. Despite its humble cost, the flavor is elevated and bakery-quality—making this a budget-friendly luxury.
Ingredients for the Recipe
For the cake batter:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Pure vanilla extract
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Sour cream
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Fresh or frozen blueberries (not thawed if frozen)
For the streusel topping and filling:
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All-purpose flour
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Brown sugar
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Ground cinnamon
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Unsalted butter (cold and cubed)
How to Prepare This Recipe
Preparing this blueberry sour cream coffee cake is straightforward, and the steps are designed to keep the process quick and enjoyable. With clear instructions, you’ll have a moist, flavorful cake ready to impress in no time.
Step-by-Step Instructions for Preparation
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Preheat the oven and prepare the pan: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray. For easy removal, you may also line it with parchment paper, leaving a slight overhang on the sides.
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Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set this aside to use later.
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Mix dry ingredients for the batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
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Cream butter and sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes.
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Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract for extra flavor.
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Incorporate dry ingredients and sour cream: Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until combined—avoid overmixing to keep the cake tender.
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Fold in blueberries: Gently fold fresh or frozen blueberries into the batter, being careful not to break them up to prevent discoloring the batter.
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Assemble the cake: Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Then spread the remaining batter on top, followed by the rest of the streusel. This layering creates a delightful texture contrast with every bite.
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Bake the cake: Place the pan in the preheated oven and bake for about 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Cool before serving: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. This helps it set and makes cutting easier.
Quick and Easy
The preparation uses common baking techniques that even beginner bakers will find manageable. The most time-consuming part is mixing the streusel, which is quick to throw together. The rest flows smoothly from creaming to folding, making this recipe a perfect weekend project or an impressive yet easy dessert for any occasion.
Customizable
This coffee cake invites customization. You can swap blueberries with other berries or fruits, adjust the cinnamon in the streusel to your liking, or add a simple glaze on top after baking for extra sweetness. It also pairs well with a dusting of powdered sugar or a light cream cheese frosting for a special touch.
Popular with Many People
Thanks to its balance of sweetness, tartness, and texture, this coffee cake is popular with a wide range of people. It’s a go-to for brunches, holiday breakfasts, or a treat with afternoon coffee or tea. Friends and family will often ask for the recipe after tasting it once.
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Irresistible Blueberry Sour Cream Coffee Cake Recipe
This blueberry sour cream coffee cake offers a tender, moist texture complemented by juicy blueberries and a cinnamon streusel topping. It’s a versatile and affordable treat that works perfectly for breakfast, brunch, or dessert.
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the streusel:
- 1 cup all-purpose flour
- ¾ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a medium bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until coarse crumbs form. Set aside.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix gently until combined.
- Fold in blueberries carefully.
- Spread half the batter into the prepared pan. Sprinkle half the streusel on top. Add remaining batter and then the rest of the streusel.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes before slicing.
Notes
Use frozen blueberries without thawing to avoid batter discoloration.
For extra flavor, add a teaspoon of lemon zest to the batter.
Store leftovers in an airtight container at room temperature for two days or refrigerate/freeze for longer storage.
- Prep Time: 20
- Cook Time: 50
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them. Adding them frozen helps prevent the batter from turning purple and keeps the berries intact during baking.
Can I substitute sour cream with something else?
If you don’t have sour cream, plain Greek yogurt is a great substitute. It provides a similar tang and moisture to the cake.
How should I store leftover coffee cake?
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to three months.
Can I make this coffee cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add it separately to help with texture.
Is this recipe suitable for breakfast?
Absolutely! This coffee cake is perfect for breakfast or brunch because it combines fruit, sweetness, and a tender crumb that pairs wonderfully with coffee or tea.