Sour Cream Blueberry Coffee Cake
A sour cream blueberry coffee cake is tender, moist, and bursting with fresh blueberries, topped with a crumbly streusel for extra texture and flavor. The sour cream keeps the cake soft while adding a subtle tang that balances the sweetness. Perfect for breakfast, brunch, or a coffee-time treat.
Why You’ll Love This Recipe
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Moist, tender crumb thanks to sour cream
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Sweet and tangy balance with blueberries and sour cream
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Crunchy streusel topping adds texture
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Easy to make in one bowl
Ingredients
Cake
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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1½ cups fresh or frozen blueberries
Streusel Topping
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½ cup all-purpose flour
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½ cup brown sugar, packed
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¼ teaspoon ground cinnamon
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¼ cup unsalted butter, cold and cubed
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9×13-inch baking dish.
Step 2: Make the Streusel
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
Step 3: Prepare the Cake Batter
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla.
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Mix in sour cream until smooth.
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Fold in dry ingredients until just combined.
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Gently fold in blueberries.
Step 4: Assemble
Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
Step 5: Bake
Bake for 45–55 minutes (depending on pan size) or until a toothpick inserted into the center comes out clean. If using frozen blueberries, baking may take a few extra minutes.
Step 6: Cool and Serve
Allow the cake to cool for 10–15 minutes before slicing. Serve warm or at room temperature. Optional: dust with powdered sugar before serving.
Tips for Best Results
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Use fresh or thawed blueberries to prevent excess moisture
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Don’t overmix the batter once flour is added—this keeps the cake tender
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Keep butter cold for a crumbly, crunchy streusel
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Optional add-ins: a teaspoon of lemon zest brightens the flavor
Storage
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Store covered at room temperature for 2 days
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Refrigerate for up to 5 days
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Freeze individual slices for up to 2 months
A Perfect Coffee Companion
This sour cream blueberry coffee cake combines a soft, tangy crumb with juicy blueberries and a crunchy, sweet topping. It’s simple, comforting, and ideal for breakfast, brunch, or a coffee break treat. 🫐☕