Sour Cream Blueberry Coffee Cake: A Moist, Buttery Classic with a Fruity Twist

A Slice of Comfort: About This Recipe

Sour Cream Blueberry Coffee Cake is a timeless treat that perfectly balances sweet, tart, and buttery richness. It’s soft and fluffy on the inside, with bursts of juicy blueberries and a subtle tang from the sour cream. Topped with a buttery cinnamon streusel and optionally finished with a drizzle of glaze, it’s the kind of cake that feels cozy, satisfying, and just a little indulgent.

This coffee cake is perfect for breakfast, brunch, afternoon tea, or a light dessert. Despite the name, there's no coffee in the cake itself—it’s simply meant to be served with a cup of coffee or tea, like traditional American “coffee cakes.”

Why You’ll Love This Blueberry Coffee Cake

This recipe has everything you want in a coffee cake:

- Incredibly moist crumb thanks to sour cream - Bursts of blueberries in every bite - Buttery streusel topping that adds texture - Great for making ahead—tastes even better the next day - Perfectly sweet without being over the top

It’s versatile, too. You can use fresh or frozen blueberries, add nuts, or switch up the streusel with oats or brown sugar for a twist.

Ingredients for the Cake

For the Cake Batter:

- ½ cup (1 stick) unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream (full-fat for best results) - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1½ cups blueberries (fresh or frozen, tossed in 1 tbsp flour)

For the Streusel Topping:

- ⅓ cup all-purpose flour - ⅓ cup granulated sugar - 1 teaspoon ground cinnamon - 3 tablespoons unsalted butter, cold and cubed

Optional Vanilla Glaze:

- ½ cup powdered sugar - 1–2 tablespoons milk - ¼ teaspoon vanilla extract

Choosing the Right Blueberries

This recipe works beautifully with both fresh and frozen blueberries. If using frozen, don’t thaw them before folding into the batter—just toss them with a little flour and stir them in gently. This helps prevent the berries from sinking and keeps the batter from turning blue.

How to Make Sour Cream Blueberry Coffee Cake

Step 1: Prepare Your Pan and Preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper. You can also use an 8x8-inch pan for a thicker cake or a bundt pan for a more traditional look.

Step 2: Make the Streusel Topping

In a small bowl, mix flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator while you make the batter.

Step 3: Cream the Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in two parts, alternating with the sour cream. Mix gently until just combined—don’t overmix or the cake may become dense.

Step 5: Fold in the Blueberries

Toss the blueberries in 1 tablespoon of flour to prevent sinking. Carefully fold them into the batter using a spatula. The batter will be thick—that’s normal.

Step 6: Assemble and Bake

Spread the batter evenly into your prepared baking dish. Sprinkle the streusel topping evenly over the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool and Glaze (Optional)

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Once completely cool, whisk together the glaze ingredients and drizzle over the top.

Serving Suggestions

This blueberry coffee cake is incredibly versatile. It can be served warm, at room temperature, or even chilled. Here are a few delicious ways to enjoy it:

- With a cup of coffee or black tea in the morning - As part of a brunch spread with eggs, fruit, and yogurt - Served with whipped cream or Greek yogurt for dessert - Lightly toasted the next day with butter on top

Make-Ahead Tips

This coffee cake stores very well and actually improves in flavor the next day as the moisture settles and the blueberry flavor deepens. Here’s how to make it work:

- Store covered at room temperature for up to 3 days - Refrigerate if glazed or if the kitchen is warm - Warm slices in the microwave for 10–15 seconds before serving - Freeze leftovers for up to 2 months. Wrap tightly in plastic and foil

Optional Additions

Want to change things up? This recipe is a great base for other flavors. Here are some ways to personalize your blueberry coffee cake:

- Add a layer of lemon zest for brightness - Mix in chopped nuts (walnuts or pecans) with the streusel - Use a brown sugar streusel for caramelized depth - Swap half the blueberries for raspberries or blackberries - Add a dash of almond extract to the batter for complexity

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes. Full-fat Greek yogurt is a great substitute and will still produce a moist cake. The texture might be slightly more dense, but the flavor remains delicious.

How do I prevent the blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding into the batter. This helps suspend them throughout the cake instead of them sinking to the bottom.

Can I use a bundt pan?

Absolutely. A bundt pan makes a beautiful presentation. Grease it well, and adjust the baking time—it may take closer to 55–60 minutes.

Is this recipe freezer friendly?

Yes! Slice and freeze individual pieces wrapped tightly for up to 2 months. Thaw overnight in the fridge or heat gently in the microwave.

Final Thoughts

Sour Cream Blueberry Coffee Cake is one of those recipes that feels like home. It’s simple, reliable, and never fails to impress. Whether you’re serving it to guests or enjoying a quiet slice in the morning light, this cake brings sweetness and comfort to the table.

Moist, tender, and filled with juicy berries, this coffee cake is a recipe you’ll want to make again and again. It’s proof that simple ingredients and a classic method are all you need to create something truly delicious.

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