Blueberry Sour Cream Coffee Cake is a classic, crowd-pleasing treat that perfectly blends sweet, tangy, and buttery flavors into one irresistible bite.
Known for its rich texture and tender crumb, this coffee cake stands out thanks to the use of sour cream, which adds moisture and a slight tang that beautifully complements the sweetness of fresh or frozen blueberries.
A ribbon of cinnamon sugar running through the middle and a crunchy streusel topping make every bite complex and satisfying.
Perfect for breakfast, brunch, or as an afternoon snack with a hot cup of coffee or tea, this cake is as versatile as it is delicious. It’s often served at baby showers, weekend get-togethers, and holiday brunches, but it’s simple enough to whip up for a cozy Sunday morning at home. The natural burst of juicy blueberries in every bite offers a refreshing contrast to the richness of the cake base.
Whether you’re baking for family, entertaining guests, or simply treating yourself, Blueberry Sour Cream Coffee Cake delivers comfort and flavor in every forkful. It’s a nostalgic favorite that feels indulgent yet familiar, making it a timeless recipe worth keeping in your repertoire.
Blueberry Sour Cream Coffee Cake Recipe
Description
Blueberry Sour Cream Coffee Cake is a moist, tender cake bursting with juicy blueberries and layered with a buttery cinnamon streusel.
The sour cream adds rich flavor and keeps the crumb soft and dense, while the blueberries provide a bright, fruity contrast. Baked in a bundt or square pan, it's perfect for breakfast, brunch, or a sweet afternoon treat.
A light dusting of powdered sugar or a vanilla glaze enhances its rustic charm. This classic American bake pairs beautifully with a cup of coffee and is especially popular during blueberry season in spring and summer.
Blueberry Sour Cream Coffee Cake is a delicious, moist, and tender cake that brings together the richness of sour cream, the sweetness of blueberries, and the warmth of a cinnamon streusel.
Perfect for brunch, breakfast, or dessert, this classic treat pairs wonderfully with a hot cup of coffee or tea.
Whether served warm or at room temperature, it’s sure to be a favorite at any gathering or quiet weekend morning.
Ingredients
For the Cake:
For the Glaze (optional):
Instructions
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Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or 9x9-inch square baking dish. If using a Bundt pan, make sure to grease all crevices thoroughly to prevent sticking.
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Step 2: Make the Streusel
In a small mixing bowl, combine the brown sugar, cinnamon, and flour. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Stir in the nuts if using, then set aside. -
Step 3: Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. -
Step 4: Assemble the Cake
Add the flour mixture in three parts, alternating with the sour cream (beginning and ending with the flour). Mix until just combined—do not overmix. Gently fold in the blueberries with a spatula, being careful not to crush them. -
Spread half of the cake batter into the prepared pan and smooth the top. Sprinkle half of the streusel evenly over the batter. Add the remaining batter, spreading it carefully to cover the streusel layer. Finish by sprinkling the remaining streusel on top.
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Step 5: Bake
Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If using a Bundt pan, the baking time may lean toward the longer side. Check for doneness in the thickest part of the cake. -
Remove from the oven and allow the cake to cool in the pan for 10–15 minutes. Then carefully transfer it to a wire rack to cool completely.
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Step 6: Add Glaze (Optional)
While the cake cools, whisk together the powdered sugar, milk or le
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 80mg27%
- Sodium 300mg13%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips, Variations, and Storage for Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Coffee Cake is a moist, flavorful, and tender crumb cake that's perfect for breakfast, brunch, or dessert.
The tangy sour cream balances the sweetness of blueberries and the crumb topping adds a delightful crunch. To make the most of this delicious treat, here are some essential baking tips, serving variations, and storage recommendations.
Baking Tips
- Use Fresh or Frozen Blueberries
Fresh blueberries work best for a firmer texture, but frozen ones are a great alternative. If using frozen, do not thaw them before mixing into the batter, and toss them lightly in flour to prevent them from bleeding into the cake. - Room Temperature Ingredients
Ensure the butter, eggs, and sour cream are at room temperature before mixing. This helps the batter combine more evenly and results in a lighter cake. - Do Not Overmix the Batter
Overmixing can lead to a dense or tough cake. Mix just until the ingredients are combined for the best crumb. - Even Layering
If you’re making a layered version (with blueberry and streusel layers in the middle and on top), spread the batter evenly and gently press the layers down to avoid uneven rising. - Toothpick Test
Since the batter is thick and filled with fruit, test for doneness in multiple spots. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs (but no batter). - Use a Springform Pan or Bundt Pan
For easy release and an attractive shape, consider using a well-greased springform or bundt pan.
Serving Variations
- Lemon Zest and Glaze
Add lemon zest to the batter and a lemon glaze (powdered sugar + lemon juice) on top for a bright, citrusy twist. - Cinnamon Streusel Topping
Mix brown sugar, cinnamon, flour, and cold butter to create a crumbly topping. Add chopped nuts (like pecans or walnuts) for extra crunch. - Cream Cheese Layer
Incorporate a cream cheese swirl or filling for a richer texture. Just mix cream cheese with sugar and a bit of vanilla and layer it into the batter. - Almond Flavored Twist
Add a teaspoon of almond extract to the batter and top with sliced almonds before baking. It pairs wonderfully with blueberries. - Serve with Whipped Cream or Ice Cream
While it’s delicious on its own, serving it warm with whipped cream, vanilla ice cream, or a dollop of Greek yogurt makes it extra indulgent. - Make Muffins Instead
Pour the batter into muffin tins instead of a single cake pan for easy, grab-and-go servings. Adjust baking time accordingly (about 20–25 minutes for muffins).
Storage & Freezing
Short-Term Storage:
- Let the cake cool completely, then store it in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate it for up to 5 days. Reheat slices in the microwave for 10–15 seconds to revive their softness.
Freezing Instructions:
- Blueberry Sour Cream Coffee Cake freezes well.
- Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
- To serve, thaw at room temperature for a few hours or warm individual slices in the microwave or oven.
Serving Tips
- Serve the cake warm or at room temperature.
- For brunch gatherings, pair with eggs, fruit salad, and of course, coffee.
- Great with a dusting of powdered sugar instead of glaze for a simpler finish.
Storage & Make Ahead
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5–6 days.
- To freeze, wrap individual slices tightly in plastic wrap and then in foil or place in freezer bags. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
Variations
- Lemon zest can be added to the batter for a brighter, citrusy flavor.
- Swap blueberries for raspberries, blackberries, or chopped apples.
- For a healthier twist, substitute Greek yogurt for sour cream.
Why This Recipe Works
- Sour Cream: It adds richness and ensures a moist crumb.
- Streusel Layer: Provides a sweet crunch and warm cinnamon flavor that contrasts beautifully with the juicy blueberries.
- Simple Ingredients: Nothing fancy or hard to find—just pantry staples and fresh fruit.
Pro Tips
- Flour the blueberries lightly to prevent them from sinking to the bottom of the cake.
- Use room temperature ingredients (especially butter, eggs, and sour cream) to ensure the batter mixes smoothly.
- For a taller cake, use a springform pan or Bundt pan rather than a square dish.
Final Thoughts
Blueberry Sour Cream Coffee Cake is more than just a sweet treat—it’s a warm, comforting bite of home. Whether served as a morning pick-me-up or a gentle finish to a hearty meal, its rich texture and burst of berries make it truly unforgettable. With simple ingredients and reliable results, this is a go-to recipe you'll return to again and again.
This cake is incredibly versatile and forgiving, making it a perfect make-ahead treat for guests or a cozy weekend bake.
Whether you stick with the classic or try one of the many variations, Blueberry Sour Cream Coffee Cake will always deliver on flavor and comfort.
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Frequently Asked Questions
What makes this coffee cake so moist and tender?
The secret lies in the sour cream, which adds richness, moisture, and a slight tang that balances the sweetness of the cake.
It also helps to tenderize the crumb, making each bite soft and melt-in-your-mouth. Combined with butter and eggs, sour cream ensures the cake stays fresh for days.
Can I use frozen blueberries instead of fresh?
Yes! Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw them before adding to the batter, as they may bleed and turn the cake blue.
Lightly toss them in flour before folding them in to prevent sinking to the bottom.
Can this coffee cake be made in advance?
Absolutely. Blueberry sour cream coffee cake stores well at room temperature for 2–3 days when covered, or in the refrigerator for up to a week.
You can also freeze it (wrapped tightly) for up to 3 months. Just thaw at room temperature before serving.
Do I need a streusel topping?
While optional, the cinnamon streusel topping adds a delightful crunch and warmth to contrast the moist cake and juicy berries.
A basic mix of flour, butter, sugar, and cinnamon creates a perfect crumbly topping. For extra flavor, you can even add chopped nuts like pecans or walnuts.
