If you’re craving something that feels truly special yet comes together with simple ingredients, Sour Cream Blueberry Coffee Cake is just the treat to bake. Imagine a tender crumb that’s meltingly moist, studded with juicy blueberries and crowned with a buttery cinnamon streusel. Whether you’re planning a weekend brunch, a cozy breakfast, or just a sweet moment with coffee, this cake never fails to delight. It’s comfort food at its most inviting — and I’ll walk you through all the tricks to make it perfect every time.
Ingredients You’ll Need
The charm of Sour Cream Blueberry Coffee Cake is how everyday pantry staples transform into something magical. Each ingredient serves a purpose for flavor, texture, or aroma, so let’s talk about what makes every element shine in this recipe.
- All-purpose flour: Provides the sturdy base and structure that holds the cake together while keeping it soft.
- Baking powder: Helps the cake rise so it’s light and never dense.
- Baking soda: Teams up with the sour cream to give extra lift and tenderness.
- Salt: Just a pinch makes the flavors in this cake pop — don’t skip it!
- Unsalted butter (softened): Adds richness and a classic buttery taste that makes each bite irresistible.
- Granulated sugar: Gives the cake its sweetness and helps make the crumb light and moist.
- Large eggs: Provide structure and ensure the cake holds together beautifully.
- Vanilla extract: Brings a fragrant warmth that ties all the flavors together.
- Sour cream: The secret to a luxuriously moist and tender crumb — don’t substitute!
- Fresh or frozen blueberries: Lend bursts of juicy color and tartness — use frozen straight from the freezer to prevent bleeding.
- Chopped walnuts or pecans (optional): Add a lovely crunch and toasty flavor if you like a bit of texture.
- Cinnamon Streusel Topping:
- Brown sugar: For a deep, caramel-like sweetness.
- All-purpose flour: Helps create that irresistible crumbly texture.
- Ground cinnamon: The classic spice to complement blueberries and butter.
- Cold butter (cubed): Don’t skip cold butter — it creates delightful little nuggets of streusel crunch!
How to Make Sour Cream Blueberry Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square or round baking dish — I love using a touch of butter or nonstick spray to make sure nothing sticks, and your cake releases beautifully every time.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This step makes sure all the leavening agents are evenly distributed so your cake rises evenly with a fluffy crumb.
Step 3: Cream the Butter and Sugar
In a larger mixing bowl, cream that softened unsalted butter with granulated sugar until it’s pale, light, and fluffy. Give it at least 2-3 minutes with a hand or stand mixer — this is how you build that classic cake texture!
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add your vanilla extract at this stage, and you’ll notice the batter start to smell amazing.
Step 5: Combine Wet and Dry Mixtures, Add Sour Cream
Now alternate adding the dry ingredients and the sour cream to your creamed mixture — I like to do this in two batches. Start and end with the dry mixture, gently blending until just combined. This method keeps your Sour Cream Blueberry Coffee Cake tender without overmixing.
Step 6: Fold in Blueberries and Nuts
Using a spatula, gently fold in the blueberries (and nuts, if using). If you’re worried about the berries sinking, toss them in a little flour before adding. This not only prevents sinking but also gives little pockets of blueberry through every slice.
Step 7: Prepare the Cinnamon Streusel Topping
In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or your fingertips until you get a crumbly, sandy mixture. Trust me, this topping is what makes the cake irresistibly bakery-worthy!
Step 8: Assemble and Bake
Spoon the batter evenly into your prepared pan, then sprinkle every bit of streusel over the top. Pop it into the oven and bake for 40–45 minutes. You’ll know it’s done when a toothpick comes out clean and the kitchen smells like pure joy.
Step 9: Cool and Serve
Let the cake cool in the pan for 10–15 minutes — just enough so it’s easy to slice but still warm. If you can wait, it’s also delicious at room temperature, letting those flavors meld even further.
How to Serve Sour Cream Blueberry Coffee Cake
Garnishes
Sprinkle your slices with a generous dusting of powdered sugar for an elegant finish. A handful of fresh blueberries or a little bit of lemon zest on top highlights the fruitiness and makes your Sour Cream Blueberry Coffee Cake look bakery-perfect.
Side Dishes
I love pairing a warm slice with a mug of robust coffee or a freshly brewed cup of tea. For a brunch spread, serve alongside a simple yogurt parfait or fresh fruit salad to balance out the sweetness and add a burst of freshness.
Creative Ways to Present
For a festive twist, try baking the batter in a bundt pan or mini loaf pans for individual servings. You can even stack cubes of the coffee cake on a cake stand with skewered blueberries for a fun brunch centerpiece!
Make Ahead and Storage
Storing Leftovers
Keep any remaining Sour Cream Blueberry Coffee Cake tightly covered at room temperature for up to three days. It stays moist, thanks to the sour cream, so you’ll enjoy soft slices even a day or two later.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the whole cake snugly in plastic wrap and foil. It keeps beautifully for up to two months — just thaw overnight in the fridge whenever a craving strikes.
Reheating
For that fresh-baked warmth, pop a slice in the microwave for 15–20 seconds, or reheat in a low oven (about 300°F) for 5–8 minutes. The streusel will crisp up and taste just like the day it was baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Use them straight from the freezer — there’s no need to thaw. This keeps the blueberries from bleeding into the batter, so your Sour Cream Blueberry Coffee Cake maintains its beautiful look.
What’s the best way to keep the blueberries from sinking?
Try tossing your blueberries with a teaspoon of flour before folding them into the batter. This trick keeps the berries evenly distributed and every bite bursting with fruit.
Can I make this cake nut-free?
Definitely. Just leave out the walnuts or pecans — the Sour Cream Blueberry Coffee Cake will still be delightfully moist and flavorful.
How do I know when the cake is done?
Check for golden edges and use a toothpick in the center. It should come out clean or with a few moist crumbs; if it’s wet, give it a few more minutes and test again.
What’s the best way to serve leftovers?
Leftover Sour Cream Blueberry Coffee Cake is wonderful at room temperature or gently warmed. Add a little butter or a dollop of whipped cream for an upgraded treat!
Final Thoughts
There’s nothing quite like sharing a homemade Sour Cream Blueberry Coffee Cake fresh from your kitchen — it’s a simple pleasure that brightens any morning or celebration. Give this recipe a try and see just how quickly it becomes a favorite at your table!
Print
Sour Cream Blueberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible combination of tangy blueberries and rich sour cream in this delectable Sour Cream Blueberry Coffee Cake topped with a crunchy cinnamon streusel. Perfect for breakfast or dessert!
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
Cinnamon Streusel Topping:
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla. Add dry ingredients to the wet mixture in two batches, alternating with sour cream.
- Combine Blueberries and Nuts: Gently fold in blueberries and nuts if using. Pour batter into the prepared baking dish and spread evenly.
- Make Streusel Topping: Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle topping evenly over the batter.
- Bake: Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes before serving warm or at room temperature.
Notes
- For extra blueberry flavor, toss the berries in a teaspoon of flour before folding them into the batter to prevent sinking.
- This cake keeps well for up to 3 days at room temperature, covered.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
