If you’re on the lookout for a coffee cake that feels like a warm hug and tastes like a slice of heaven, this Blueberry Sour Cream Coffee Cake Recipe is exactly what you need. Bursting with juicy blueberries and enriched with creamy sour cream, it combines moistness and tender crumb in every bite. The cinnamon-sugary streusel topping adds just the right amount of crunch and sweetness, making it ideal for breakfast, brunch, or a cozy afternoon treat. Once you make this, it’s going to be your go-to recipe whenever you crave something sweet and comforting.
Ingredients You’ll Need
This Blueberry Sour Cream Coffee Cake Recipe calls for simple, pantry-friendly ingredients that come together to create that perfect balance of moist, fluffy cake with a deliciously crumbly topping. Each element plays an essential role, from the sour cream adding moistness and tang, to the cinnamon streusel bringing warmth and texture.
- 1/2 cup unsalted butter, softened: Provides richness and helps create a tender crumb.
- 1 cup granulated sugar: Sweetens the cake and balances the tartness of blueberries.
- 2 large eggs: Binds the ingredients and contributes to the cake’s structure.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1 cup sour cream: Keeps the cake moist and gives a subtle tang that’s irresistible.
- 2 cups all-purpose flour: The base of the cake’s structure, ensuring a soft but sturdy texture.
- 1 teaspoon baking powder: Helps the cake rise beautifully.
- 1/2 teaspoon baking soda: Works with sour cream to make the cake light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 cup fresh or frozen blueberries (do not thaw if using frozen): Bursting with juicy pops of flavor and vibrant color.
- 1/3 cup granulated sugar: For the streusel topping’s sweetness.
- 1/3 cup brown sugar: Adds toffee notes and moisture in the streusel.
- 1 teaspoon ground cinnamon: Infuses the topping with cozy warmth.
- 1/4 teaspoon salt: Balances the flavors in the streusel.
- 1/2 cup all-purpose flour: Creates that crumbly texture in the streusel.
- 1/4 cup unsalted butter, melted: Binds the streusel ingredients and adds richness.
How to Make Blueberry Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking dish or a springform pan to ensure your cake comes out clean and intact. This step is simple but crucial for effortless removal and perfect presentation.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This aerates the butter, giving your coffee cake a wonderfully tender texture that melts in your mouth.
Step 3: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract and creamy sour cream. The sour cream keeps the cake delightfully moist and adds an irresistible tanginess that makes this recipe stand out.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, taking care not to overmix. This will ensure your cake stays light, tender, and perfectly structured.
Step 5: Fold in the Blueberries
Gently fold in your fresh or frozen blueberries without thawing them if frozen. This helps the berries maintain their shape and prevents the batter from turning blue. These juicy bursts of fruit bring beautiful color and vibrant flavor to every slice.
Step 6: Prepare and Sprinkle the Streusel Topping
For the irresistible topping, combine granulated sugar, brown sugar, cinnamon, salt, and flour in a small bowl. Stir in melted butter until the mixture becomes crumbly. Then, generously sprinkle this streusel over your blueberry batter to create the perfect sweet and crispy finish.
Step 7: Bake the Cake
Place your pan in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma wafting through the kitchen at this stage is practically impossible to resist.
Step 8: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes. This helps it set and makes slicing easier. Serve warm or at room temperature to enjoy the full flavors and textures of this delightful coffee cake.
How to Serve Blueberry Sour Cream Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar is a charming way to add a touch of elegance without overpowering the flavors. Fresh blueberries on top can also enhance the visual appeal and give an extra burst of fruity flavor.
Side Dishes
This coffee cake pairs wonderfully with a hot cup of coffee or tea, naturally. For a more filling brunch, serve it alongside fresh fruit salad or creamy yogurt for a delightful balance of flavors and textures.
Creative Ways to Present
For a fun twist, try cutting the cake into mini squares and serving them on a dessert platter with small dollops of whipped cream or mascarpone cheese. You can also drizzle a light lemon glaze over the top to add a tangy contrast that complements the blueberries beautifully.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover coffee cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to two days to maintain freshness. After that, refrigeration is recommended to keep it from drying out.
Freezing
This Blueberry Sour Cream Coffee Cake Recipe freezes beautifully. Wrap individual slices or the whole cake tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Reheat slices gently in the microwave for 15-20 seconds or in a preheated oven at 300°F for about 10 minutes. This brings back the warmth and softness without drying the cake out.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Use them straight from the freezer without thawing to prevent the batter from turning blue and to keep your cake from becoming too wet. They’ll still bake up juicy and delicious.
What does the sour cream do in the coffee cake?
Sour cream adds moisture and a slight tang that balances the sweetness, resulting in a tender, moist crumb that feels luxurious and rich.
Can I substitute the all-purpose flour with another type?
All-purpose flour gives the best structure, but if needed, you can use a gluten-free flour blend suitable for baking. Avoid whole wheat flour as it may make the cake denser.
Is this coffee cake suitable for a breakfast gathering?
Definitely! Its light crumb, fruity bursts, and sweet streusel make it perfect for serving alongside coffee, making it a crowd-pleaser for any morning or brunch occasion.
How can I make the streusel topping more crunchy?
Use cold, cubed butter instead of melted butter for a crumblier, crunchier topping, and try to avoid over-mixing the streusel to keep it from becoming doughy.
Final Thoughts
This Blueberry Sour Cream Coffee Cake Recipe is one of those treasures that never fail to impress, whether enjoyed as a morning pick-me-up or a sweet snack anytime during the day. Its perfect balance of moist, tangy cake and crisp topping will have you reaching for seconds without hesitation. Give it a try—you’ll be so glad you did!
Print
Blueberry Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Sour Cream Coffee Cake is a moist, tender treat perfect for breakfast or dessert. Featuring a tender crumb with bursts of fresh blueberries and a sweet, crumbly cinnamon streusel topping, it combines creamy sour cream and rich butter for a delightful flavor and texture. Easy to prepare and baked to golden perfection, this cake is sure to please a crowd.
Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or a springform pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs, Vanilla, and Sour Cream: Beat in the eggs one at a time to combine well. Then add the vanilla extract followed by the sour cream, mixing until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to crush them and evenly distributing throughout.
- Pour Batter into Pan: Spread the batter evenly in the prepared baking dish or springform pan, smoothing the top for even baking.
- Prepare Streusel Topping: In a small bowl, mix together granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in the melted butter until the mixture is crumbly and clumps together.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over the batter in the pan to create a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use frozen blueberries without thawing to prevent the batter from becoming too watery.
- If you prefer a more pronounced streusel topping, you can double the streusel ingredients.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
- Ensure not to overmix the batter to keep the cake tender and soft.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Blueberries can be swapped with other berries or fruits like raspberries or chopped apples for variation.
