Sour Cream Blueberry Coffee Cake Recipe
If you’re on the hunt for the ultimate crowd-pleasing treat, look no further than this Sour Cream Blueberry Coffee Cake. Imagine a moist, tender crumb studded with bursts of juicy blueberries and finished with a buttery cinnamon streusel that’s impossible to resist. Whether you’re serving it for a family breakfast, a cozy brunch with friends, or sneaking a piece as an afternoon pick-me-up, this classic recipe is guaranteed to become a staple in your baking repertoire. The marriage of tangy sour cream and sweet blueberries creates a balance of flavors and texture that will keep everyone coming back for seconds.
Ingredients You’ll Need
This recipe calls for simple pantry staples, but there’s magic in how each ingredient contributes to the finished Sour Cream Blueberry Coffee Cake. From the velvety richness of sour cream to the bright pop of blueberries and the irresistible crunch of streusel, every component plays an essential role in making this cake shine.
- Unsalted butter: Gives the cake its rich, creamy base and helps make the crumb ultra-tender.
- Granulated sugar: Sweetens the cake without overpowering the natural berry flavor; cream it well with butter for a light, fluffy texture.
- Eggs: Bind the batter for structure and help create a golden, rich crumb.
- Sour cream: Adds lovely moisture and a subtle tang, ensuring the cake stays soft for days.
- Vanilla extract: Delivers warmth and depth, enhancing the classic coffee cake flavor.
- All-purpose flour: The sturdy backbone of the cake, perfect for soaking up juicy blueberries without falling apart.
- Baking powder: Lifts the cake for a soft, airy texture.
- Baking soda: Works with the sour cream to give the cake an extra tender crumb.
- Salt: Brings out all the flavor notes and balances the sweetness.
- Fresh or frozen blueberries: The star! Their sweet-tart flavor bursts in every bite; if using frozen, don’t thaw them first.
- Brown sugar (for streusel): Gives a caramelly sweetness and helps the topping crisp up beautifully.
- All-purpose flour (for streusel): Keeps the crumble light and crumbly, never dense.
- Ground cinnamon (for streusel): Infuses cozy spice throughout the topping, rounding out the cake’s flavors.
- Cold butter, cubed (for streusel): Essential for perfect, chunky crumbs that bake up golden and crisp.
How to Make Sour Cream Blueberry Coffee Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C), the perfect temperature for baking this cake evenly all the way through. Take a 9-inch round or square baking dish and give it a thorough greasing with butter or nonstick spray, then dust it lightly with flour. This simple step ensures your Sour Cream Blueberry Coffee Cake effortlessly releases from the pan, retaining all that beautiful shape and crumb.
Step 2: Make the Cake Batter
Cream the softened butter and granulated sugar together in a large mixing bowl until the mixture is light, fluffy, and pale in color. This step is key for achieving a tender, melt-in-your-mouth texture. Beat in the eggs one at a time until each is fully incorporated, followed by the sour cream and vanilla extract. The batter should look luscious and creamy at this point.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This extra step makes sure your leaveners are evenly distributed, guaranteeing a cake that rises beautifully. Gradually add these dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix—this will keep your cake light and tender.
Step 4: Add the Blueberries
Gently fold the blueberries into the batter, using a soft hand to avoid crushing them. If you’re using frozen blueberries, toss them in straight from the freezer—this prevents the berries from bleeding color into the batter and keeps them plump as the cake bakes. Distribute the batter evenly in your prepared pan, smoothing the top with a spatula.
Step 5: Make and Add the Streusel Topping
Combine the brown sugar, flour, and cinnamon in a small bowl, then cut in the cold, cubed butter using a fork or pastry cutter. The mixture should resemble coarse, crumbly sand—those rustic chunks will form the signature topping once baked. Sprinkle the streusel evenly over the batter, covering every bit of the surface for maximum crunch with every bite.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 40 to 45 minutes. You’ll know your Sour Cream Blueberry Coffee Cake is ready when a toothpick inserted in the center comes out mostly clean, with just a moist crumb or two attached. Cool the cake in the pan for at least 15 minutes before slicing, letting the crumb set for picture-perfect slices.
How to Serve Sour Cream Blueberry Coffee Cake
Garnishes
Sometimes a little flourish makes all the difference! Consider a dusting of powdered sugar for a snowy finish, a delicate drizzle of vanilla glaze, or even a spoonful of whipped cream. For special occasions, a handful of extra fresh blueberries on top adds instant color and appeal.
Side Dishes
This delicious coffee cake is a showstopper all on its own but pairs beautifully with savory side dishes like scrambled eggs, crispy bacon, or a simple fruit salad. If serving for brunch, try it with a steaming mug of coffee or a refreshing glass of orange juice to round out the flavors and make the meal feel extra celebratory.
Creative Ways to Present
For a family-style breakfast, slice the cake into generous squares or wedges and arrange them on a large platter. Hosting a special event? Cut the cake into mini bites and skewer them with toothpicks for easy, fun-to-eat pieces. For an elegant dessert, serve warm slices with a scoop of vanilla ice cream or a dollop of mascarpone on the side.
Make Ahead and Storage
Storing Leftovers
Keep your Sour Cream Blueberry Coffee Cake moist and fresh by covering it tightly with plastic wrap or storing it in an airtight container at room temperature for up to two days. If your kitchen is particularly warm or humid, tuck it into the fridge, where it will stay delicious for up to five days—just let slices come to room temperature before serving for the best flavor.
Freezing
This coffee cake freezes wonderfully! Simply let it cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Store in the freezer for up to three months. When you’re craving a slice, thaw it overnight in the refrigerator or on the counter for a couple of hours.
Reheating
To enjoy your cake warm, pop a slice into the microwave for 10–15 seconds or reheat larger portions in a 300°F (150°C) oven wrapped loosely in foil for 10–15 minutes. Warming revives the softness of the crumb and brings out the coziness of the cinnamon streusel and juicy blueberries—just like it was freshly baked!
FAQs
Can I use frozen blueberries in Sour Cream Blueberry Coffee Cake?
Absolutely! You can use frozen blueberries straight from the freezer—no need to thaw. This helps prevent the berries from bleeding too much into the batter and keeps their shape and juiciness intact during baking.
What’s the secret to a tender, moist coffee cake?
The sour cream is the magic ingredient! It adds wonderful moisture and a subtle tang, keeping your coffee cake irresistibly tender for days. Be careful not to overmix your batter once you add the dry ingredients, as that can toughen the crumb.
Can I add nuts to the streusel or cake batter?
Definitely! Chopped pecans or walnuts add a delightful crunch to the streusel topping or can be gently folded into the batter for extra texture and nutty flavor.
How do I know when my Sour Cream Blueberry Coffee Cake is done?
The best way is to insert a toothpick into the cake’s center. When it comes out clean or with just a few moist crumbs (not wet batter), your coffee cake is ready. The top should be golden and the streusel set and crisp.
Can I make this recipe ahead for a party or brunch?
Yes, Sour Cream Blueberry Coffee Cake is a fantastic make-ahead treat. Bake it the night before, let it cool, cover tightly, and serve the next day. You can also freeze it in advance, then thaw and lightly reheat before serving for maximum freshness.
Final Thoughts
Whether you’re baking for a special gathering or simply treating yourself to something cozy and uplifting, this Sour Cream Blueberry Coffee Cake is bound to earn rave reviews. Its fuss-free ingredients, decadent crumb, and juicy swirls of blueberry make every bite memorable. Give it a try—you’ll fall in love and so will everyone lucky enough to share a slice with you!
Print
Sour Cream Blueberry Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful blend of tart blueberries, rich sour cream, and sweet streusel in this Sour Cream Blueberry Coffee Cake. Perfect for breakfast or dessert, this moist and tender cake is a crowd-pleaser that pairs perfectly with a cup of coffee or tea.
Ingredients
Cake:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) sour cream
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Streusel Topping:
- 1/3 cup (67g) brown sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (45g) cold butter, cubed
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch round or square baking dish.
- Prepare batter: Cream butter and sugar, add eggs, sour cream, and vanilla. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Combine wet and dry ingredients, then fold in blueberries. Pour batter into pan.
- Make streusel: Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool before serving.
Notes
- For added crunch, include chopped nuts like pecans or walnuts in the streusel.
- Enhance the cake with a simple glaze made by mixing powdered sugar with a bit of milk and drizzling over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
