Blueberry Sour Cream Coffee Cake Recipe
If you’re looking for the ultimate cozy treat to pair with your morning coffee or to brighten up an afternoon, this Blueberry Sour Cream Coffee Cake absolutely steals the show. With its tender crumb, juicy bursts of blueberries throughout, and a buttery cinnamon streusel topping, every bite feels like a celebration. Whether you serve it for brunch or dessert, this delightful cake comes together easily and brings classic comfort to your table in the most delicious way.
Ingredients You’ll Need
The beauty of this Blueberry Sour Cream Coffee Cake lies in how staple pantry items come together to deliver something utterly special. Every component plays its role, giving the cake its signature tenderness, tang, and rich flavor—plus, those fresh blueberries add natural pops of color and fruity sweetness!
- All-purpose flour: The sturdy foundation for a light, tender crumb that’s not too dense.
- Baking powder: Gives the cake lovely lift and fluffiness.
- Baking soda: Reacts with the sour cream for even more rise and a soft texture.
- Salt: Just a bit, to balance and heighten all the other flavors.
- Unsalted butter, softened: This is key for a rich, moist base and plush mouthfeel.
- Granulated sugar: Sweetens the cake without overpowering the blueberries.
- Large eggs: Binds everything together and adds tenderness.
- Vanilla extract: Infuses subtle warmth and rounds out the sweetness.
- Sour cream: The secret weapon for supreme moistness and slight tang.
- Fresh or frozen blueberries (tossed in flour): Little bursts of juicy fruit that stay evenly distributed in the cake.
- Streusel topping:
- Brown sugar, packed: Gives a caramel-like sweetness to the crumbly topping.
- All-purpose flour: Helps bind the streusel without making it dry.
- Ground cinnamon: Warm spice that’s classic for coffee cake.
- Cold unsalted butter, cubed: Essential for a perfectly crumbly, melt-in-your mouth topping.
How to Make Blueberry Sour Cream Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), which creates that ideal gentle heat for a soft, golden cake. Grease a 9-inch springform pan or baking dish generously to ensure effortless removal later— those beautiful layers deserve to be shown off!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This quick step ensures even distribution and helps your Blueberry Sour Cream Coffee Cake achieve a perfectly even rise.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy. Don’t rush this! Creaming incorporates air, giving you a lighter cake with a wonderfully tender crumb.
Step 4: Add Eggs, Vanilla, and Sour Cream
Add the eggs one at a time, mixing well after each. Blend in the vanilla extract, then mix in the sour cream until everything’s luscious and smooth. This step is where the cake gains all its signature moistness and subtle tang.
Step 5: Combine Wet and Dry Mixtures
Gently mix your dry ingredients into the wet until just combined. Over-mixing is the enemy of light coffee cake! Fold in your floured blueberries last, being as delicate as possible to avoid squishing them—which keeps those juicy pockets intact throughout the Blueberry Sour Cream Coffee Cake.
Step 6: Spread Batter and Make the Streusel Topping
Smooth the batter evenly into your prepared pan—it’ll be thick and fluffy, so take a moment to level it out. For the streusel, combine brown sugar, flour, and cinnamon in a bowl, then cut in the cold, cubed butter with a fork or pastry cutter. You’re looking for crumbly, sandy clumps, ready to sprinkle generously over the batter.
Step 7: Bake to Perfection
Bake for 45–50 minutes, until the top is deeply golden and a toothpick inserted into the center comes out mostly clean (a blueberry might sneak onto your tester, and that’s okay). Let the Blueberry Sour Cream Coffee Cake cool slightly before releasing from the pan and serving.
How to Serve Blueberry Sour Cream Coffee Cake
Garnishes
For a truly irresistible finish, try dusting the cooled cake with a veil of powdered sugar or a scattering of lemon zest. Both add a touch of elegance and bring out the cake’s bright blueberry notes. For an extra-special touch, garnish with a few fresh blueberries and a whiff of extra cinnamon!
Side Dishes
This cake loves a companion cup of strong coffee, hot tea, or even a bit of vanilla ice cream if you’re indulging for dessert. Serve alongside a fresh fruit salad or a tangy yogurt parfait during brunch for a beautifully balanced spread that everyone will remember.
Creative Ways to Present
Try slicing the Blueberry Sour Cream Coffee Cake into bite-sized squares for a brunch buffet or tea party. If you’re hosting breakfast guests, serve wedges in individual ramekins topped with dollops of whipped cream. For spring or summer, pair slices with a drizzle of easy homemade blueberry sauce for a burst of extra color and flavor!
Make Ahead and Storage
Storing Leftovers
Whenever you’re lucky enough to have extra, wrap your cooled cake tightly or store in an airtight container on the counter for up to 2 days. The flavor actually deepens on day two, making it a dream for make-ahead planning and quick breakfasts.
Freezing
The Blueberry Sour Cream Coffee Cake freezes beautifully! Wrap whole or individual slices in a double layer of plastic wrap and foil, then freeze for up to 2 months. Just remember to thaw overnight in the fridge for best texture and flavor.
Reheating
Warm individual slices in the microwave for 10–15 seconds to revive that lovely just-baked quality. To crisp up the streusel topping, pop slices in a 300°F oven for a few minutes—your kitchen will smell fantastic all over again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly here—just toss them in flour before folding in to prevent them from sinking or staining the batter too much. No need to thaw; just use straight from the freezer.
What if I don’t have a springform pan?
No worries at all. A regular 9-inch round or square baking dish will work just fine. Just be sure to grease it well, and you may need to cut and serve pieces straight from the pan rather than unmolding the whole cake at once.
Is it possible to make this cake gluten-free?
Yes! You can substitute a good-quality 1-to-1 gluten-free baking flour for the all-purpose flour. Check that your baking powder is gluten-free as well for a successful, celiac-friendly treat.
Can I add nuts to the streusel topping?
That’s a fantastic idea! Chopped pecans or walnuts add an extra-crunchy texture and toasty flavor to the streusel. Just stir in about 1/4 cup with the other dry topping ingredients before sprinkling over your cake.
How do I know when the coffee cake is done?
Look for a deeply golden-brown, fragrant top and check with a toothpick—if it comes out clean or with a few moist crumbs (but no wet batter), your Blueberry Sour Cream Coffee Cake is done. If fresh blueberries are especially juicy, a berry stain on the tester is normal and doesn’t mean it’s underbaked.
Final Thoughts
Few things satisfy like a homemade Blueberry Sour Cream Coffee Cake—each forkful delivers comfort, nostalgia, and little bursts of blueberry joy. Try it for your next gathering or simply to treat yourself: I can’t wait for you to experience how special this beloved bake truly is. Happy baking and enjoy every crumb!
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Blueberry Sour Cream Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Blueberry Sour Cream Coffee Cake is a delightful treat that combines the tartness of fresh blueberries with a moist, tender cake and a sweet cinnamon streusel topping. Perfect for breakfast or dessert!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
Streusel Topping:
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or baking dish.
- Prepare the Batter: In a medium bowl, whisk together dry ingredients. In a large bowl, cream butter and sugar, add eggs and vanilla, mix in sour cream, then gradually add dry ingredients. Fold in blueberries and spread batter in the pan.
- Make the Streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 45–50 minutes until a toothpick comes out clean. Cool slightly before serving.
Notes
- For extra flavor, add ½ teaspoon lemon zest to the batter.
- This cake tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
