Sour Cream Blueberry Coffee Cake

Moist, buttery, and dotted with juicy blueberries, this Sour Cream Blueberry Coffee Cake is everything your breakfast table dreams about. With its soft crumb, rich sour cream tang, and cinnamon-streusel swirl, this cake is just sweet enough to feel indulgent without being over the top. Whether it’s paired with your morning coffee or served up for weekend brunch, each slice promises a little joy and a lot of flavor.

Behind the Recipe

This recipe was born from a Saturday morning craving and a handful of blueberries left over in the fridge. What started as a simple experiment quickly became a staple in our family brunch rotation. The sour cream gives the cake its incredibly tender texture, while the ribbon of cinnamon streusel running through the middle is just the right surprise. It’s the kind of cake that never lasts more than a day on the counter—everyone keeps coming back for “just one more slice.”

Recipe Origin or Trivia

Coffee cake as we know it in the U.S. doesn’t actually contain coffee—its name comes from the tradition of enjoying a sweet, crumbly cake alongside a cup of joe. This version draws from old-world European baking traditions, where dairy-rich batters and fruit fillings were common. Blueberries, native to North America, bring a fresh burst of sweetness, while sour cream adds moisture and richness reminiscent of classic pound cake.

Why You’ll Love Sour Cream Blueberry Coffee Cake

This cake hits that perfect sweet spot between breakfast and dessert:

Versatile: Ideal for breakfast, brunch, tea time, or dessert.
Budget-Friendly: Uses pantry and fridge staples—nothing fancy required.
Quick and Easy: Comes together in under 30 minutes of prep.
Customizable: Swap berries, add nuts, or adjust the spice blend.
Crowd-Pleasing: Loved by adults and kids alike.
Make-Ahead Friendly: Stays moist for days and freezes beautifully.
Great for Leftovers: Tastes even better the next day.

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Chef’s Pro Tips for Perfect Results

A few tricks to ensure your cake is tender and bursting with flavor:

• Toss blueberries with a bit of flour to prevent them from sinking.
• Don’t overmix the batter—stir just until combined.
• Use room temperature ingredients for even blending.
• Let the cake cool in the pan before removing to avoid crumbling.
• Bake until the top is golden and a toothpick comes out with a few moist crumbs.

Kitchen Tools You’ll Need

Simple tools, stunning results:

Mixing bowls: One for the batter, one for the streusel.
Electric mixer or whisk: To cream butter and sugar.
9-inch springform pan or bundt pan: Ensures an easy release.
Rubber spatula: For folding in blueberries without breaking them.
Cooling rack: Helps prevent soggy bottoms.

Ingredients in Sour Cream Blueberry Coffee Cake

Each element of this recipe works in harmony for irresistible texture and flavor:

1. All-Purpose Flour: 2 cups (forms the structure of the cake).
2. Baking Powder: 1 teaspoon (gives the cake its lift).
3. Baking Soda: ½ teaspoon (works with the sour cream for rise).
4. Salt: ½ teaspoon (balances the sweetness).
5. Unsalted Butter: ½ cup (adds richness and moisture).
6. Granulated Sugar: 1 cup (for sweet, golden crumb).
7. Large Eggs: 2 (binds and gives structure).
8. Vanilla Extract: 2 teaspoons (deepens flavor).
9. Sour Cream: 1 cup (keeps the crumb tender and moist).
10. Fresh Blueberries: 1 ½ cups (juicy bursts of berry goodness).
11. Flour (for tossing berries): 1 tablespoon (prevents sinking).

Streusel Topping:
12. Brown Sugar: ½ cup (for sweet, molasses-rich topping).
13. All-Purpose Flour: ⅓ cup (adds crunch).
14. Ground Cinnamon: 1 teaspoon (warm, spiced flavor).
15. Unsalted Butter: ¼ cup, cold and cubed (creates crumbly texture).

Ingredient Substitutions

Here are some easy ways to adapt the recipe:

Sour Cream: Plain Greek yogurt is a great substitute.
Butter: Use plant-based butter for a dairy-free version.
Blueberries: Try raspberries, chopped apples, or even chocolate chips.
Brown Sugar: Coconut sugar can be used for a more natural sweetener.

Ingredient Spotlight

Sour Cream: This is the secret to that velvety crumb. It adds moisture without thinning the batter and lends a gentle tang.
Blueberries: Fresh and sweet, they add juicy bursts that balance the richness of the cake.

Instructions for Making Sour Cream Blueberry Coffee Cake

Let’s bring this cake to life—fluffy, flavorful, and full of blueberries:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease a 9-inch springform or bundt pan and set aside.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and sour cream.
3. Prepare Your Cooking Vessel:
   Toss blueberries with 1 tablespoon flour. Gently fold into the batter. Set aside.
4. Assemble the Dish:
   Spoon half the batter into the prepared pan. Sprinkle half of the streusel over it. Add remaining batter, then top with remaining streusel.
5. Cook to Perfection:
   Bake for 45–55 minutes or until golden and a toothpick comes out with just a few moist crumbs. Cool in pan for 15 minutes, then transfer to a wire rack.
6. Finishing Touches:
   Dust with powdered sugar or drizzle with glaze once fully cooled, if desired.
7. Serve and Enjoy:
   Slice, serve, and watch it disappear. Pairs perfectly with coffee or tea.

Texture & Flavor Secrets

The cake is fluffy yet rich, thanks to the sour cream. The crumb is soft and tender, interrupted only by the sweet crunch of the streusel and the juicy pop of blueberries. Cinnamon and vanilla provide a warm, comforting depth that lingers after every bite.

Cooking Tips & Tricks

• Don’t skip the flour toss for berries—it keeps them suspended in the batter.
• Use cold butter for the streusel to create perfect crumbles.
• Let cake cool completely before glazing.
• Try layering with extra blueberries in the middle for double the fruit.

What to Avoid

Avoid these missteps to keep your coffee cake perfect:

• Don’t overmix—this can make the cake dense.
• Avoid overbaking—check doneness at 45 minutes.
• Don’t skip cooling—it helps flavors settle and prevents crumbling.

Nutrition Facts

Servings: 10
Calories per serving: 310
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This cake stores well at room temperature for 2–3 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months. Reheat in the microwave or toaster oven for that fresh-baked feel.

How to Serve Sour Cream Blueberry Coffee Cake

Serve warm or at room temp with coffee, tea, or a scoop of vanilla ice cream. Add fresh berries or whipped cream for a brunch-ready presentation.

Creative Leftover Transformations

Make cake parfaits by layering with whipped cream and fresh fruit. Or cut into cubes and toast for a sweet twist on croutons—great in fruit salads!

Additional Tips

• Add a pinch of lemon zest for brightness.
• Use a serrated knife for clean slices.
• To serve warm from the fridge, microwave individual slices for 10–15 seconds.

Make It a Showstopper

Top with a simple glaze of powdered sugar and milk, or arrange extra blueberries and mint leaves on top. Serve on a pedestal stand with a linen napkin for a cozy café vibe.

Variations to Try

• Lemon Blueberry: Add 1 tablespoon lemon zest to the batter.
• Cinnamon Swirl: Add a cinnamon sugar ribbon through the center.
• Nutty Crunch: Mix chopped pecans or walnuts into the streusel.
• Chocolate Chip: Swap berries for mini chocolate chips.
• Vegan Version: Use vegan butter, egg replacer, and plant-based sour cream.

FAQ’s

Q1: Can I use frozen blueberries?

A1: Yes, use them straight from the freezer and toss in flour before folding in.

Q2: Can I bake this in a regular cake pan?

A2: Yes, use a 9×9 inch pan and adjust bake time slightly.

Q3: How do I prevent the cake from sticking?

A3: Grease the pan well or use parchment at the bottom.

Q4: Can I make this ahead of time?

A4: Yes, it’s perfect for prepping a day in advance.

Q5: Can I use Greek yogurt instead of sour cream?

A5: Absolutely—it works wonderfully as a substitute.

Q6: How do I store leftovers?

A6: Keep in an airtight container at room temp or fridge.

Q7: Can I add a glaze?

A7: Yes! A vanilla or lemon glaze adds a lovely finish.

Q8: What if I don’t have brown sugar?

A8: Use white sugar mixed with a teaspoon of molasses.

Q9: Can I double the recipe?

A9: Yes, bake in a 9×13 inch pan and extend bake time.

Q10: Can I freeze the whole cake?

A10: Yes, wrap tightly and freeze for up to 3 months.

Conclusion

Sour Cream Blueberry Coffee Cake is one of those timeless recipes you’ll find yourself making again and again. It’s comforting, flavorful, and just fancy enough to impress while being simple enough to whip up on a whim. Trust me, it’s worth every bite—especially with a hot cup of coffee and a few minutes of peace.

Watch How To Make Sour Cream Blueberry Coffee Cake