This blueberry sour cream coffee cake is moist, buttery, and packed with the tangy sweetness of blueberries. With a crumbly streusel topping, it’s the perfect treat to enjoy for breakfast, brunch, or dessert!
Why You’ll Love This Recipe
I love how this coffee cake is a balance of textures and flavors. The moist, tender cake pairs beautifully with the juicy blueberries, while the buttery streusel topping adds a delightful crunch. It’s versatile enough for any time of day and easy to make with simple pantry staples. Plus, it’s a crowd-pleaser for gatherings or just as a comforting treat at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw if using frozen)
For the Streusel Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
Directions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or springform pan.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and sour cream.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the blueberries without overmixing. Spread the batter evenly in the prepared pan.
For the streusel, mix the granulated sugar, brown sugar, cinnamon, salt, and flour in a bowl. Stir in the melted butter until crumbly. Sprinkle evenly over the batter.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool the coffee cake in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Servings and Timing
Servings: 9
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
Add nuts: Chopped walnuts or pecans can be added to the streusel for extra crunch.
Swap the fruit: Replace blueberries with raspberries, blackberries, or diced peaches.
Glazed finish: Drizzle a simple powdered sugar glaze over the cooled cake for added sweetness.
Gluten-free: Substitute a gluten-free all-purpose flour blend for the regular flour.
Zesty twist: Add a teaspoon of lemon or orange zest to the batter for a citrusy flavor.
Storage/Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 10-15 seconds or in a low oven until just heated through. For longer storage, wrap the cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. Add them directly to the batter without thawing to prevent excess moisture.
Can I make this cake ahead of time?
Absolutely! Bake the coffee cake a day in advance and store it covered at room temperature. It tastes even better as the flavors meld.
What’s the best pan for this recipe?
A 9-inch square baking dish or springform pan works well. A springform pan makes it easier to release the cake for serving.
Can I double the recipe?
Yes, simply double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Conclusion
This blueberry sour cream coffee cake is a delightful recipe that’s as easy to make as it is to enjoy. Whether you’re savoring it with a morning coffee or serving it as a dessert, its tender crumb and sweet topping will always impress. I can’t wait for you to try it.
📖 Recipe:
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Blueberry Sour Cream Coffee Cake
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegetarian
Description
This blueberry sour cream coffee cake is a moist, buttery treat packed with tangy blueberries and topped with a crumbly streusel. Perfect for breakfast, brunch, or dessert, it’s an easy-to-make, crowd-pleasing recipe!
Ingredients
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw if using frozen)
For the Streusel Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish or springform pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in the blueberries. Spread the batter evenly in the prepared pan.
- For the streusel, mix granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in melted butter until crumbly. Sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Use fresh or frozen blueberries directly from the freezer to avoid excess moisture.
Add lemon zest to the batter for a citrusy twist.
For a glaze, mix powdered sugar with milk and drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 320 kcal
