Sour Cream Blueberry Coffee Cake

There’s something irresistible about the first slice of a sour cream blueberry coffee cake. The tender crumb gives way to bursts of juicy blueberries, while a golden streusel topping adds just the right amount of crunch. The sweet aroma of cinnamon and sugar fills the air, making every bite feel like a warm hug. This is the kind of cake that doesn’t just accompany your coffee, it elevates it into an occasion worth savoring.

Behind the Recipe

This recipe brings me back to Sunday mornings when the kitchen smelled of butter, sugar, and spice. The coffee pot would gurgle in the background, and a freshly baked coffee cake would be waiting on the counter, inviting everyone to linger just a little longer. It’s a cake that carries tradition and comfort, one that reminds us that simple moments can be the sweetest.

Recipe Origin or Trivia

Despite its name, coffee cake doesn’t usually contain coffee. Instead, it’s a beloved American creation designed to be enjoyed with coffee. The sour cream variation became popular in the mid-20th century as bakers discovered how beautifully sour cream tenderizes the crumb and adds subtle richness. Blueberries, a North American fruit, pair perfectly with this style, making the cake both timeless and regionally rooted.

Why You’ll Love Sour Cream Blueberry Coffee Cake

Versatile: Perfect for breakfast, brunch, or dessert, it suits any time of day.

Budget-Friendly: Made with everyday pantry ingredients, plus seasonal blueberries.

Quick and Easy: Simple mixing steps and no complicated techniques.

Customizable: Swap fruits, change the spice, or add nuts to make it your own.

Crowd-Pleasing: A cake that always disappears quickly at gatherings.

Make-Ahead Friendly: Stays moist for days, making it perfect for prepping ahead.

Great for Leftovers: Delicious reheated, toasted, or even layered into parfaits.

Chef’s Pro Tips for Perfect Results

To ensure your cake comes out bakery-worthy, keep these secrets in mind:

1. Toss blueberries in a little flour before folding them in so they don’t sink.
2. Use room-temperature butter and eggs for a smoother batter.
3. Don’t overmix the batter, which can make the cake tough.
4. Let the cake cool completely before slicing to keep its structure intact.

Kitchen Tools You’ll Need

To make this cake seamlessly, gather these essentials:

• Mixing Bowls: For wet and dry ingredients.
• Hand Mixer or Stand Mixer: To cream butter and sugar to fluffy perfection.
• Measuring Cups and Spoons: For accuracy in baking.
• Spatula: To gently fold in blueberries.
• 9×13-inch Baking Pan or Bundt Pan: The vessel for baking your cake.
• Cooling Rack: To help the cake cool evenly.

Ingredients in Sour Cream Blueberry Coffee Cake

Every ingredient works together to create harmony in texture and taste.

1. All-purpose flour: 2 1/2 cups, forms the base of the cake.
2. Baking powder: 2 teaspoons, helps the cake rise light and fluffy.
3. Baking soda: 1/2 teaspoon, balances the acidity of sour cream.
4. Salt: 1/2 teaspoon, enhances flavor.
5. Unsalted butter: 1/2 cup (softened), gives richness and tenderness.
6. Granulated sugar: 1 cup, sweetens and provides structure.
7. Large eggs: 2, bind the batter and add moisture.
8. Vanilla extract: 2 teaspoons, deepens the flavor.
9. Sour cream: 1 cup, keeps the crumb moist and tender.
10. Fresh blueberries: 2 cups, provide juicy bursts of flavor.

For the streusel topping:

11. All-purpose flour: 1 cup, for the crumbly base.
12. Brown sugar: 1/2 cup (packed), adds caramel sweetness.
13. Granulated sugar: 1/4 cup, balances flavor.
14. Ground cinnamon: 2 teaspoons, adds warmth and aroma.
15. Unsalted butter: 1/2 cup (melted), binds the topping.

Ingredient Substitutions

If you’re missing an item, here are some easy swaps:

• Sour cream: Use plain Greek yogurt for a similar tangy richness.
• Fresh blueberries: Frozen blueberries work too, just don’t thaw before adding.
• Unsalted butter: Use coconut oil for a dairy-free version.
• Brown sugar: Substitute with coconut sugar or white sugar plus a little molasses.

Ingredient Spotlight

Sour Cream: The unsung hero of this cake, it brings moisture and a delicate tang that balances sweetness beautifully.

Blueberries: Their natural juiciness and vibrant color brighten every bite, making the cake as beautiful as it is tasty.

Instructions for Making Sour Cream Blueberry Coffee Cake

Baking this cake is both fun and rewarding. Let’s dive into the steps:

1. Preheat Your Equipment: Heat the oven to 350°F (175°C). Grease a 9×13-inch pan or Bundt pan.
2. Combine Ingredients: Whisk flour, baking powder, baking soda, and salt together in a bowl.
3. Prepare Your Cooking Vessel: In a separate bowl, cream butter and sugar until fluffy, then beat in eggs and vanilla. Add sour cream and mix until smooth.
4. Assemble the Dish: Gradually fold dry ingredients into wet, then gently fold in blueberries coated with a spoonful of flour. Spread batter evenly into prepared pan.
5. Cook to Perfection: Mix flour, brown sugar, granulated sugar, cinnamon, and melted butter for streusel topping. Sprinkle over batter. Bake 40–45 minutes, until golden and a toothpick comes out clean.
6. Finishing Touches: Let cool on a rack for at least 20 minutes before slicing.
7. Serve and Enjoy: Cut into squares or slices, pour a cup of coffee, and enjoy the magic.

Texture & Flavor Secrets

The cake’s crumb is moist yet fluffy, thanks to sour cream. The blueberries pop with juicy bursts that contrast the buttery richness of the cake, while the streusel topping adds a crunchy, sweet-spiced layer that ties everything together.

Cooking Tips & Tricks

Here are a few extra tips to help you nail this recipe every time:

• Keep blueberries from sinking by tossing them with flour.
• For a bakery-style finish, bake in a Bundt pan.
• Double the streusel if you love extra crunch.

What to Avoid

Even simple cakes can trip you up if you’re not careful. Here’s what to steer clear of:

• Overmixing the batter, which toughens the cake.
• Overbaking, which dries out the crumb.
• Using warm butter, which prevents proper creaming.

Nutrition Facts

Servings: 12
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This coffee cake is perfect for making ahead. Bake it a day before serving and keep it covered at room temperature. For longer storage, refrigerate up to 5 days or freeze slices individually wrapped in plastic and foil for up to 2 months. Reheat in a low oven for that fresh-baked warmth.

How to Serve Sour Cream Blueberry Coffee Cake

Serve warm with coffee or tea for breakfast, or dress it up with a dollop of whipped cream for dessert. It pairs wonderfully with fresh fruit on the side for a light, colorful presentation.

Creative Leftover Transformations

Leftover cake never goes to waste when you get creative:

• Crumble into yogurt parfaits.
• Layer with custard for a quick trifle.
• Toast slices lightly and spread with butter.

Additional Tips

Add a sprinkle of lemon zest to the batter for brightness. If you want extra richness, drizzle a simple vanilla glaze over the cooled cake before serving.

Make It a Showstopper

Bake in a Bundt pan and dust with powdered sugar just before serving for a dramatic presentation. A few fresh blueberries scattered on the plate complete the look.

Variations to Try

• Mixed Berry Coffee Cake: Swap blueberries for raspberries and blackberries.
• Nutty Streusel: Add chopped pecans or walnuts to the topping.
• Lemon Blueberry: Add lemon zest and a lemon glaze.
• Cinnamon Swirl: Layer batter with a cinnamon sugar swirl before baking.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

FAQ’s

1. Can I use frozen blueberries?

Yes, but don’t thaw them before adding to the batter.

2. Can I make this cake ahead?

Absolutely, it stays moist for several days.

3. Can I freeze it?

Yes, wrap slices individually for easy thawing.

4. Can I reduce the sugar?

Yes, though it will slightly change texture and sweetness.

5. Can I use whole wheat flour?

Yes, substitute half the all-purpose flour for whole wheat.

6. Can I skip the streusel topping?

Yes, but the crunchy layer really makes it special.

7. Can I make this in muffin form?

Yes, bake in muffin tins for about 20–25 minutes.

8. Is sour cream necessary?

It adds tenderness, but Greek yogurt works as a substitute.

9. Can I add other fruits?

Yes, peaches, apples, or cherries all work beautifully.

10. What if I don’t have a mixer?

You can cream butter and sugar by hand with a wooden spoon.

Conclusion

Sour cream blueberry coffee cake is the ultimate comfort bake—soft, moist, and bursting with berries, topped with a sweet crunchy crown. It’s the kind of cake that brings people together, whether for a cozy breakfast or a festive brunch. Trust me, you’re going to love this, and once you try it, you’ll want to bake it again and again.

Print