Sour Cream Blueberry Coffee Cake

Looking for a delicious treat to pair with your morning coffee or to share at your next gathering? This Sour Cream Blueberry Coffee Cake is your new go-to recipe. It’s everything you want in a coffee cake: soft, tender, and packed with juicy blueberries, all tied together with a hint of tangy sour cream that makes each bite extra special. Imagine slicing through the golden-brown crust to reveal that tender, crumbly texture and the sweet, juicy bursts of blueberries. If you’re a fan of a cake that’s just the right amount of sweet (without being overpowering), this one’s for you. Trust me, you’re going to love it!

Why You’ll Love Sour Cream Blueberry Coffee Cake

This isn’t just another coffee cake—this is a crowd-pleaser, a showstopper, and a recipe you’ll return to over and over again. Here’s why it’ll become your favorite:

• Versatile: Whether you’re serving it as a breakfast treat, an afternoon snack with tea, or a dessert for a dinner party, this cake fits every occasion. It’s perfect for just about any time of day.
• Simple Ingredients, Big Flavor: With just a few pantry staples and fresh blueberries, this cake comes together quickly and effortlessly. Plus, the sour cream gives it an irresistibly moist texture.
• Quick and Easy: If you’re looking for something that’s not too complicated but still looks and tastes like it took hours of effort, this is your recipe. Just mix, pour, and bake!
• Moist and Tender: Thanks to the sour cream, this cake stays soft and tender for days. It’s perfect if you want a coffee cake that doesn’t dry out easily.
• Perfect for Blueberry Lovers: Packed with blueberries, each slice has sweet pockets of fruit that make the cake feel like a treat. The blueberry flavor shines through beautifully without being too overpowering.

Ingredients

Here’s what you’ll need to make this show-stopping coffee cake. Trust me, these ingredients are simple, but they come together to create something special:

All-Purpose Flour

Flour is the base of the cake. It helps give the cake its structure while keeping it soft and fluffy.

Baking Powder

The baking powder gives the cake a lift, ensuring that it rises to the perfect height and stays light and airy.

Salt

A pinch of salt helps balance the sweetness of the cake and enhances the other flavors.

Sugar

A little sweetness goes a long way in this cake, providing the right amount of sugar to pair perfectly with the blueberries.

Unsalted Butter

Butter is what gives this cake that rich, delicious flavor and helps it stay moist. Plus, it adds a beautiful golden color to the crumb.

Eggs

Eggs provide structure and moisture. They help bind the cake together and contribute to that tender texture.

Sour Cream

Here’s the magic ingredient! Sour cream keeps the cake moist and adds a slight tang, making it taste incredibly rich and decadent. It also helps the cake rise and gives it a soft, tender crumb.

Vanilla Extract

Vanilla adds depth and a comforting aroma that pairs perfectly with the blueberries.

Fresh Blueberries

The star of the show! Fresh blueberries provide bursts of juicy sweetness in every bite. You can also use frozen, but fresh is always best for that pop of flavor.

Cinnamon (for the topping)

A little cinnamon sprinkled on top adds a lovely warmth and extra flavor that’s just irresistible.

Brown Sugar (for the topping)

Brown sugar adds a touch of caramel sweetness to the crumbly topping and gives the cake a slight crunch.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this Sour Cream Blueberry Coffee Cake is a breeze. Follow these steps to bake a cake that will fill your kitchen with irresistible smells:

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and gets that golden-brown top.

Prepare Your Baking Pan

Grease and flour a 9-inch round cake pan (or an equivalent size). This will ensure the cake slides out of the pan smoothly once it’s baked.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside while you prepare the wet ingredients.

Cream the Butter and Sugar

In a separate bowl, beat the butter and sugar together until creamy and light. This should take about 3 minutes, and you’ll notice it turning pale and fluffy.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. This adds flavor and richness to your cake.

Add the Sour Cream

Next, fold in the sour cream until the batter is smooth and fully combined. The sour cream will make your cake incredibly tender and moist!

Combine the Dry and Wet Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix—this helps keep the cake light and fluffy.

Fold in the Blueberries

Gently fold in the fresh blueberries. They should be evenly distributed throughout the batter, but be gentle so they don’t burst and turn the batter purple.

Add the Topping

In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter before baking. This will create a beautiful, crumbly topping.

Bake to Perfection

Bake the cake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing by this point!

Let It Cool

Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling time ensures the cake firms up just enough to slice perfectly.

Serve and Enjoy

Once cooled, slice and serve with a hot cup of coffee or tea. You’ve just made an irresistible coffee cake that everyone will adore!

Nutrition Facts

Servings: 10
Calories per serving: 300

Preparation Time

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes

How to Serve Sour Cream Blueberry Coffee Cake

This coffee cake is perfect for so many occasions. Here are a few ways you can serve it:

• With Coffee or Tea: This is the classic pairing! The soft, slightly sweet cake and a hot drink are the perfect match for a cozy morning or afternoon treat.
• For Breakfast: Serve a slice with a dollop of whipped cream or a drizzle of honey for an extra treat in the morning. It’s a great way to start the day!
• As a Dessert: This cake is delicious enough to stand alone as a dessert. Serve it with a scoop of vanilla ice cream or some fresh whipped cream for an indulgent finish to any meal.
• As a Snack: Grab a slice for a quick, satisfying snack when you’re craving something sweet. It’s perfect for mid-afternoon cravings.

Additional Tips

Here are a few tips to make sure this cake turns out perfectly every time:

• Blueberry Substitutes: You can use frozen blueberries in place of fresh ones if that’s what you have on hand. Just toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom.
• Make It Ahead: This cake can be made the night before and stored in an airtight container. It stays moist and delicious for a couple of days!
• Top with Powdered Sugar: For a simple, elegant finish, dust the cooled cake with powdered sugar. It adds a little extra sweetness and a pretty presentation.
• Double the Recipe: If you’re serving a crowd, consider doubling the recipe and baking in a 9×13-inch pan. Just be sure to adjust the baking time accordingly.

FAQ Section

Q1: Can I use frozen blueberries instead of fresh?
A1: Yes! Just be sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom.

Q2: Can I make this cake in advance?
A2: Absolutely! You can make this coffee cake a day ahead. Just store it in an airtight container and keep it at room temperature for up to 2 days.

Q3: Can I use a different fruit?
A3: Yes! You can easily swap blueberries for raspberries, blackberries, or even diced apples. Just make sure the fruit is fresh or thawed if frozen.

Q4: How do I store leftovers?
A4: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.

Q5: Can I freeze this coffee cake?
A5: Yes, you can! Just wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature when ready to serve.

Q6: Can I use low-fat sour cream?
A6: Yes, low-fat sour cream will work just fine. It will still keep the cake moist and tender, though the texture might be slightly lighter.

Q7: Can I add nuts to the cake?
A7: Absolutely! Chopped walnuts or pecans would be a great addition. Just fold them in with the blueberries.

Q8: Can I use a different type of pan?
A8: You can! You can use a square or rectangular pan, but be sure to adjust the baking time if necessary.

Q9: How can I make this cake even sweeter?
A9: If you love your desserts extra sweet, you can add a glaze made from powdered sugar and milk on top after baking. It adds a nice finish!

Q10: What’s the best way to reheat this coffee cake?
A10: Reheat it gently in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 10 minutes.

Conclusion

This Sour Cream Blueberry Coffee Cake is everything you could want in a coffee cake—moist, tender, and bursting with sweet blueberries. Whether you’re enjoying a quiet morning at home or serving it at a get-together, it’s guaranteed to impress. With its simple ingredients and easy preparation, you’ll want to make this again and again. So, grab your ingredients and get baking—you won’t regret it!

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