There’s nothing quite like the aroma of a freshly baked blueberry sour cream coffee cake filling your home—it’s warm, inviting, and downright irresistible. For me, this cake brings back cherished memories of Sunday mornings spent at my grandmother’s kitchen table. She’d whip up this moist and flavorful coffee cake as the centerpiece of our brunch spread, always topping it with a buttery, golden crumb layer that we couldn’t get enough of.
The secret to this Blueberry Sour Cream Coffee Cake lies in the combination of tangy sour cream and juicy blueberries, which create a moist, tender crumb that’s perfectly complemented by the sweet crunch of the topping. Whether you’re looking for a dessert to impress guests, a breakfast treat for family, or something special to brighten a quiet afternoon, this recipe delivers. Plus, it’s easy to make, uses simple pantry ingredients, and can even be adapted to fit dietary needs. Let’s dive into what makes this Blueberry Sour Cream Coffee Cake a standout!
Table of Contents
Why You’ll Love This Blueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake is more than just a dessert—it’s a versatile and delightful treat that’s sure to win you over. Here are seven reasons why you’ll love this recipe:
- Moist and Tender Crumb: The sour cream adds a luxurious moisture and softness to every bite, making it the perfect texture for coffee cake.
- Bursting with Blueberries: Every slice is loaded with juicy, sweet blueberries that bring a refreshing pop of flavor.
- Buttery Crumb Topping: The cinnamon-scented crumb topping is rich, crunchy, and pairs beautifully with the soft cake underneath.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of any skill level.
- Versatile for Any Occasion: Whether it’s breakfast, brunch, or dessert, this coffee cake shines in every setting.
- Customizable for Dietary Needs: Easily swap ingredients like yogurt for sour cream or gluten-free flour for all-purpose flour to suit your preferences.
- A Make-Ahead Favorite: This cake stores beautifully, so you can bake it the day before and serve it fresh without any fuss.
Once you try this blueberry sour cream coffee cake, it’s bound to become a favorite in your recipe collection!
Ingredients
For the Crumb Topping
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup (113g) butter, softened
For the Cake Batter
- 2¾ cups (344g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 cup (240g) sour cream, room temperature
- ½ cup (120ml) milk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (226g) butter, softened
- 3 cups (450g) blueberries (fresh or frozen; do not thaw frozen berries)
For the Powdered Sugar Frosting
- ½ cup (60g) powdered sugar
- 2–3 teaspoons water or milk
How To Make The Perfect Blueberry Sour Cream Coffee Cake
1. Prepare the Crumb Topping
- In a medium bowl, mix 1 cup flour, ¾ cup brown sugar, and 1 teaspoon cinnamon.
- Add ½ cup softened butter and combine with a fork or pastry cutter until the mixture forms pea-sized clumps. Set aside.
2. Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together 2¾ cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- In a separate bowl, beat 1 cup butter with 1 cup sugar and ½ cup brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.
3. Assemble the Cake
- Spread half of the batter evenly into the prepared baking dish.
- Evenly sprinkle 3 cups of blueberries over the batter.
- Spoon the remaining batter over the blueberries and spread carefully.
- Sprinkle the crumb topping evenly across the surface.
4. Bake
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
5. Drizzle the Frosting
- Mix ½ cup powdered sugar with 2–3 teaspoons of water or milk until smooth.
- Drizzle the frosting over the cooled cake before serving.
Expert Tips
- Use Room Temperature Ingredients: This helps the butter and sugar cream properly and ensures a smooth, even batter.
- Toss Blueberries in Flour: Coating blueberries in a tablespoon of flour prevents them from sinking to the bottom of the cake.
- Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid a dense, tough cake.
- Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Adjust Crumb Topping Consistency: If your topping is too dry, add a teaspoon of softened butter and mix again for clumps.
- Cool Before Adding Frosting: Let the cake cool completely to prevent the frosting from melting and soaking into the crumb topping.
- Make It Ahead: Bake the cake a day in advance for flavors to deepen; store it covered at room temperature.
Learn More Desert Recipes
FAQs
Q: Can I use frozen blueberries?
A: Yes! Frozen blueberries work well, but don’t thaw them before adding to the batter. Tossing them in flour can also help prevent bleeding.
Q: What can I use instead of sour cream?
A: Full-fat Greek yogurt is a great substitute. For a dairy-free option, try almond yogurt or coconut cream.
Q: How do I store this Blueberry Sour Cream Coffee Cake?
A: Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.
Q: Can I make this recipe gluten-free?
A: Absolutely! Use a 1:1 gluten-free baking flour blend and ensure all other ingredients are gluten-free.
Q: How can I prevent my crumb topping from burning?
A: If the crumb topping starts to brown too quickly, loosely cover the cake with aluminum foil during the last 10–15 minutes of baking.
Q: What’s the best way to reheat the cake?
A: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.
Q: Can I add other fruits or flavors?
A: Yes! Substitute half the blueberries with raspberries, blackberries, or even diced peaches for a fun twist. Adding a teaspoon of lemon zest to the batter also enhances the flavor.
Closing
This blueberry sour cream coffee cake is a delightful combination of sweet blueberries, tangy sour cream, and a buttery crumb topping—perfect for any occasion. Whether you’re baking for a holiday brunch, a cozy weekend breakfast, or just because, this Blueberry Sour Cream Coffee Cake is guaranteed to impress.
I’d love to hear how your cake turns out! Leave a comment below with your experience, rate the recipe, or tag me on social media to share your creation. Let’s bake something special together!
blueberry sour cream coffee cake
- Total Time: 1 hour 10 minutes
Description
Make the best blueberry sour cream coffee cake! Moist, buttery, and bursting with blueberries, this easy recipe has a crumb topping and a drizzle of frosting.
Ingredients
For the Crumb Topping
- 1 cup 125g all-purpose flour
- ¾ cup 150g brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup 113g butter, softened
For the Cake Batter
- 2¾ cups 344g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup 200g granulated sugar
- ½ cup 100g brown sugar, packed
- 1 cup 240g sour cream, room temperature
- ½ cup 120ml milk, room temperature
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup 226g butter, softened
- 3 cups 450g blueberries (fresh or frozen; do not thaw frozen berries)
For the Powdered Sugar Frosting
- ½ cup 60g powdered sugar
- 2 –3 teaspoons water or milk
Instructions
Prepare the Crumb Topping
- In a medium bowl, mix 1 cup flour, ¾ cup brown sugar, and 1 teaspoon cinnamon.
- Add ½ cup softened butter and combine with a fork or pastry cutter until the mixture forms pea-sized clumps. Set aside.
Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together 2¾ cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- In a separate bowl, beat 1 cup butter with 1 cup sugar and ½ cup brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.
Assemble the Cake
- Spread half of the batter evenly into the prepared baking dish.
- Evenly sprinkle 3 cups of blueberries over the batter.
- Spoon the remaining batter over the blueberries and spread carefully.
- Sprinkle the crumb topping evenly across the surface.
Bake
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Drizzle the Frosting
- Mix ½ cup powdered sugar with 2–3 teaspoons of water or milk until smooth.
- Drizzle the frosting over the cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert