Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake is a tender, moist cake bursting with juicy blueberries and layered with a cinnamon-sugar streusel. The addition of sour cream creates a wonderfully soft texture, making it the perfect treat for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

This coffee cake is incredibly moist and flavorful thanks to the sour cream, with just the right amount of sweetness and a crumbly topping. It’s packed with fresh blueberries and a hint of cinnamon, making each bite irresistible. Plus, it’s easy to make and looks beautiful enough to serve guests.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Fresh or frozen blueberries
• Ground cinnamon
• Brown sugar

directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a similar baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream.
6. Gently fold in the blueberries.
7. In a small bowl, mix brown sugar and cinnamon to create the streusel topping.
8. Spread half the batter into the prepared pan, sprinkle half the streusel mixture over it, then repeat with the remaining batter and streusel.
9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool before removing from the pan and serving.

Servings and timing

This recipe makes about 10-12 servings.
Preparation time is around 20 minutes, and baking time is approximately 45-55 minutes.

Variations

• Substitute blueberries with raspberries, blackberries, or a mix of berries.
• Add a lemon glaze by mixing powdered sugar and lemon juice and drizzling it over the cooled cake.
• Mix chopped nuts like pecans or walnuts into the streusel for added crunch.
• Use Greek yogurt instead of sour cream for a slightly lighter version.
• Add a hint of nutmeg to the batter for a warm spice flavor.

storage/reheating

Store the coffee cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. To reheat, warm individual slices in the microwave for about 15-20 seconds. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, just toss them with a bit of flour before folding into the batter to prevent them from sinking.

What if I don’t have sour cream?

You can substitute plain Greek yogurt for a similar texture and flavor.

Can I make this coffee cake ahead of time?

Absolutely, it actually tastes even better the next day as the flavors develop.

How do I prevent the blueberries from sinking?

Tossing the blueberries lightly in flour before adding them to the batter helps distribute them evenly.

Can I bake this in a different pan?

Yes, you can use a 9×13-inch pan or even make muffins; just adjust the baking time accordingly.

Can I add a glaze on top?

Yes, a simple powdered sugar glaze or a lemon glaze would be delicious.

Why is my coffee cake dry?

Overbaking is usually the cause; start checking the cake 5 minutes before the suggested time.

Should I thaw frozen blueberries first?

No, use them frozen to avoid extra moisture in the batter.

Is this coffee cake very sweet?

It’s moderately sweet, balanced by the tartness of the blueberries and richness of the sour cream.

Can I make it gluten-free?

Yes, using a good-quality gluten-free flour blend should work well.

Conclusion

Blueberry Sour Cream Coffee Cake is a delightful, moist, and flavorful treat that’s sure to impress. Whether served with your morning coffee or as a sweet afternoon snack, this cake offers the perfect balance of tender crumb, juicy berries, and warm cinnamon notes. It’s a recipe you’ll want to make again and again!

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