If you’ve ever craved a cozy, tender cake that bursts with juicy blueberries and has a delightful crumbly topping, you’re going to fall head over heels for this Sour Cream Blueberry Coffee Cake Recipe. This cake delivers a perfect balance of moistness from the sour cream, sweet tang from the blueberries, and just the right hint of cinnamon in the streusel. Whether it’s for breakfast, a sweet afternoon treat, or a friendly gathering, this cake feels like a warm hug in every bite. Trust me, once you try this, it will quickly become your go-to crowd-pleaser.
Ingredients You’ll Need
These ingredients are simple staples, yet they combine to create such a rich and flavorful masterpiece. Each element plays a vital role, from the sour cream adding moisture and tang, to the fresh blueberries bringing bursts of natural sweetness and color, while the streusel topping offers a crunchy contrast that makes every forkful irresistible.
- 1 1/2 cups all-purpose flour: The base that gives structure to your cake.
- 1 tsp baking powder: Helps the cake rise beautifully.
- 1/2 tsp baking soda: Works with the sour cream to create a light, airy crumb.
- 1/4 tsp salt: Balances sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness.
- 1 cup granulated sugar: Sweetens the cake without overpowering.
- 2 large eggs: Bind everything together and provide structure.
- 1 tsp vanilla extract: For warmth and depth of flavor.
- 1 cup sour cream: The secret behind the cake’s moist texture and slight tang.
- 1 1/2 cups fresh or frozen blueberries: Bursting with juicy sweetness and vibrant color (use frozen blueberries straight from the freezer to prevent bleeding).
- 1/2 cup all-purpose flour (for streusel): Creates the crumbly topping texture.
- 1/3 cup brown sugar, packed: Adds caramelly notes to the streusel.
- 1/2 tsp ground cinnamon: Brings warmth and spice to the topping.
- 1/4 cup unsalted butter, softened (for streusel): Binds the streusel crumbs into a perfect crunchy topping.
How to Make Sour Cream Blueberry Coffee Cake Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Prepare your favorite 9-inch round or square baking pan by greasing and flouring it well or lining it with parchment paper. This keeps the cake from sticking and ensures perfect edges.
Step 2: Prepare the Streusel Topping
In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the softened butter and mix with your fingers or a fork until it forms those delightful crumbly clusters that promise a sweet, crunchy topping. Set this aside for later because we’re about to move on to the delicious cake batter.
Step 3: Make the Cake Batter
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Then, in a large bowl, cream together your softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes—this step is crucial for that melt-in-your-mouth texture. Next, add eggs one at a time, beating well after each addition, and stir in the vanilla extract to infuse that rich aroma.
Step 4: Combine Wet and Dry Ingredients
To keep the batter airy, add the dry ingredients to the wet in two additions, alternating with the luscious sour cream—start and end with the flour mixture. Gently fold everything together until just combined. Overmixing here can toughen the cake, so go slow and steady!
Step 5: Fold in the Blueberries
Carefully fold in the blueberries, making sure to keep them as whole as possible to prevent the batter from turning purple. These little bursts of natural sweetness are what make this Sour Cream Blueberry Coffee Cake Recipe so memorable.
Step 6: Assemble and Bake
Pour your batter into the prepared pan, smoothing out the top with a spatula. Sprinkle the streusel topping evenly over the surface. Pop it into your preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is gorgeously golden brown.
Step 7: Cool and Serve
Once baked, allow the coffee cake to cool in the pan for about 10 minutes; this helps it firm up and release gently from the pan. Then transfer it to a wire rack to cool completely before slicing. This wait is tough but worth it to enjoy those perfect, tender slices.
How to Serve Sour Cream Blueberry Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar on top adds an elegant touch and an extra hint of sweetness right before serving. For a fresh flair, a few extra fresh blueberries or a sprig of mint can brighten the presentation and make your cake feel very special.
Side Dishes
This coffee cake pairs beautifully with a cup of your favorite morning brew—be it coffee, tea, or a latte. For a more indulgent brunch, serve alongside a dollop of lightly whipped cream or vanilla yogurt to complement the tangy blueberries and creamy cake.
Creative Ways to Present
For festive occasions, try layering slices between cream cheese frosting or drizzle a simple glaze made from powdered sugar and lemon juice over the top for a zingy contrast. You can even cut the cake into smaller bite-sized squares to create delightful finger foods for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover coffee cake tightly with plastic wrap or keep it in an airtight container at room temperature for up to 2 days to maintain its freshness and moisture. If your kitchen is very warm, storing it in the fridge is a good option, but let it come to room temperature before serving.
Freezing
This Sour Cream Blueberry Coffee Cake Recipe freezes beautifully! Wrap individual slices or the entire cake tightly in plastic wrap, then in foil, to prevent freezer burn. Freeze for up to 2 months and thaw overnight in the refrigerator when ready to enjoy.
Reheating
Warm a slice gently in the microwave for 15 to 20 seconds or pop it in a preheated oven at 300°F for about 10 minutes to bring back that freshly baked feeling with the buttery crumb and juicy blueberries shining through.
FAQs
Can I use frozen blueberries for this coffee cake?
Absolutely! Just be sure not to thaw them before folding into the batter to avoid turning the batter purple and watery. Fresh or frozen blueberries both work wonderfully.
What does the sour cream do in this recipe?
Sour cream adds moisture and richness to the cake while giving it a subtle tang that perfectly balances the sweetness. It also reacts with baking soda to help the cake rise nicely.
Can I make this cake gluten-free?
While the recipe calls for all-purpose flour, you can substitute with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum or another binder to keep the texture tender.
Is there a way to make the streusel topping crunchier?
Yes! For an extra crunchy streusel, chill the topping mixture before sprinkling it on the batter or increase the cinnamon and brown sugar slightly for more intense caramelization.
How should I serve this coffee cake for breakfast?
Pair it simply with your favorite morning beverage and maybe some fresh fruit on the side for a balanced, delightful start to your day that feels indulgent yet wholesome.
Final Thoughts
There’s something incredibly comforting about this Sour Cream Blueberry Coffee Cake Recipe that makes it a must-have in your baking repertoire. The tender crumb, juicy berries, and crumbly topping combine to create a cake that’s perfect any time of day. I hope you tuck into a slice soon and share the joy it brings with your loved ones—you’re going to love every bite!
Print
Sour Cream Blueberry Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tender sour cream blueberry coffee cake topped with a cinnamon brown sugar streusel. This delightful breakfast or brunch treat combines fluffy cake with burst-in-your-mouth blueberries and a crumbly, buttery topping, baked to golden perfection.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper to prevent sticking.
- Prepare the Streusel Topping: In a small bowl, mix the flour, brown sugar, and cinnamon thoroughly. Add the softened butter and mix using your fingers or a pastry cutter until the mixture becomes crumbly and well combined. Set aside for later.
- Make the Cake Batter – Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Make the Cake Batter – Wet Ingredients: In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes of beating. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two parts, alternating with the sour cream. Begin and end with the dry ingredients to maintain the batter’s structure. Mix gently until just combined; avoid overmixing to prevent a dense cake.
- Fold in the Blueberries: Carefully fold the fresh or frozen blueberries into the batter, being cautious not to crush them and release too much juice, which can discolor the batter.
- Assemble the Cake: Pour the batter evenly into the prepared baking pan and smooth the top using a spatula. Evenly sprinkle the streusel topping over the batter’s surface to create a delightful crunchy topping when baked.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes to help it set. Then transfer it to a wire rack to cool completely before slicing and serving to maintain its structure and flavor.
Notes
- Use fresh or frozen blueberries. If using frozen, do not thaw to prevent the batter from turning blue and soggy.
- Be careful not to overmix the batter to keep the cake light and tender.
- Greasing and flouring the pan or using parchment paper will help with easy removal.
- The cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute sour cream with a plant-based yogurt and use dairy-free butter alternatives.
