Sour Cream Blueberry Coffee Cake

Why You’ll Love This Recipe

This Sour Cream Blueberry Coffee Cake is the perfect harmony of moist, tender crumb and bursting berries, crowned with a buttery streusel topping. It’s the kind of cake that makes your kitchen smell like a dream and brings everyone to the table. Whether you’re hosting brunch or craving a special afternoon treat, this recipe hits all the right notes.

Pure Comfort

There’s something magical about the combination of tender cake, juicy blueberries, and that irresistible crumbly topping. Each bite takes you back to cozy weekend mornings and cherished family gatherings. The sour cream in this recipe creates an incredibly moist texture that stays fresh for days, while the blueberries add bright pops of flavor throughout.

What You Need

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 cups fresh or frozen blueberries

For the Streusel Topping:

½ cup brown sugar
⅓ cup all-purpose flour
¼ cup unsalted butter, cold and cubed
1 teaspoon ground cinnamon

Time to Cook

Prep Time: 20 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 10 minutes

Steps to Make It

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs one at a time, then vanilla.
Alternately add flour mixture and sour cream to butter mixture, beginning and ending with flour.
Gently fold in blueberries.
Make streusel: Mix brown sugar, flour, and cinnamon; cut in cold butter until crumbly.
Spread batter in prepared pan, top with streusel.
Bake until a toothpick comes out clean, 45-50 minutes.

Make It Perfect

Room temperature ingredients are crucial for the best texture
Don’t overmix after adding flour to keep the cake tender
Toss frozen blueberries in flour to prevent sinking
Check doneness at 45 minutes as oven temperatures vary

Mix It Up

Try these delicious variations:

Add lemon zest for a citrusy twist
Swap blueberries for raspberries or blackberries
Include chopped nuts in the streusel
Add a cream cheese swirl for extra decadence

Perfect Partners

Serve your coffee cake with:

Fresh brewed coffee or espresso
Hot tea or chai
Fresh fruit salad
Greek yogurt for breakfast
Vanilla ice cream for dessert

Busy Day Hero

This cake can be completely assembled the night before. Cover tightly and refrigerate, then bake fresh in the morning. Perfect for busy mornings or when guests are coming.

Work Ahead

The streusel topping can be made up to 3 days ahead and stored in the refrigerator. The dry ingredients can be mixed ahead too, making assembly quick and easy when you’re ready to bake.

Save Some For Later

This coffee cake stays fresh at room temperature for 3 days when well-wrapped. It can be frozen for up to 3 months – wrap individual pieces for easy grab-and-go treats.

Everyone’s Happy

This recipe is a crowd-pleaser that works for any occasion:

Weekend brunch
Holiday gatherings
Potlucks
Bake sales
Office meetings

Good For You Too

While this is definitely a treat, it does have some nutritional benefits:

Blueberries are packed with antioxidants
Sour cream adds protein and calcium
Can be made with whole wheat flour for added fiber
Portion control is easy with pre-cut squares

Easy Clean Up

Line your pan with parchment paper for effortless removal and cleanup. Use a large bowl for dry ingredients and your mixer bowl for wet ingredients to minimize dishes.

Switch It Up

Make this recipe your own:

Create muffins instead of a cake (reduce baking time to 20-25 minutes)
Bake in a bundt pan for an elegant presentation
Make a gluten-free version using cup-for-cup flour blend
Create a dairy-free version using plant-based alternatives

Simply Perfect

This classic recipe has stood the test of time because it’s:

Reliable and foolproof
Made with common pantry ingredients
Perfect for any season
Equally good for breakfast or dessert

FAQs

Can I use frozen blueberries?
Yes, use them straight from frozen – don’t thaw first.
Why did my blueberries sink?
Toss them in flour before adding to prevent sinking.
Can I make this ahead?
Yes, it keeps well for 3 days or can be frozen.
Why is sour cream important?
It makes the cake incredibly moist and tender.
Can I substitute the sour cream?
Greek yogurt works well as a substitute.
Why did my streusel melt?
Make sure your butter is cold when making the streusel.
Can I double the recipe?
Yes, use two 9×13 pans for best results.

Conclusion

This Sour Cream Blueberry Coffee Cake is more than just a recipe – it’s a reliable friend in the kitchen that never disappoints. Whether you’re an experienced baker or just starting out, this cake delivers professional results with home-baked charm. The combination of tender cake, juicy berries, and buttery streusel makes it a standout recipe you’ll return to again and again. Happy baking!

If you enjoyed making this Sour Cream Blueberry Coffee Cake, you’ll love exploring more delectable options. For a lighter treat, try the airy and delightful Blueberry Fluffy Cottage Cheese Cloud Bread, or satisfy your cheesecake cravings with Heavenly Boston Cream Pie Cheesecake. For blueberry enthusiasts, don’t miss the sweet and healthy Blueberry Cottage Cheese Breakfast Bake. Pair your dessert with a refreshing twist by whipping up the Strawberry Honeybun Cake with Strawberry Cream Icing. Looking for a touch of decadence? The rich and indulgent Mint Chocolate Fudge Cheesecake Cake is a must-try. And finally, to complete your baking repertoire, explore the creamy and citrusy Lemon Cream Cheese Dump Cake. Each of these recipes is a celebration of flavor and creativity—perfect for any occasion!