There’s something magical about the sweet scent of coffee cake wafting through the kitchen on a lazy morning. Now imagine that same comforting aroma, paired with juicy blueberries and the creamy richness of sour cream. Blueberry Sour Cream Coffee Cake isn’t just another breakfast treat—it’s a moist, flavorful masterpiece that makes every bite feel special. Whether you serve it warm for brunch, share it during afternoon tea, or enjoy it as a sweet ending to dinner, this cake delivers ten irresistible bites of pure bliss.
This recipe combines the tangy kick of sour cream with the natural sweetness of blueberries and a crumbly cinnamon topping that melts in your mouth. Let’s dive into how you can make this delightful dessert right at home.
Ingredients
Here’s everything you’ll need to create this soft, moist, and bursting-with-flavor coffee cake.
For the Cake:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 g) sour cream
- 1 ½ cups (190 g) fresh or frozen blueberries (if frozen, do not thaw)
For the Streusel Topping:
- ½ cup (100 g) brown sugar, packed
- ⅓ cup (40 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup (60 g) unsalted butter, melted
Optional Glaze (for extra sweetness):
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square baking pan, or line it with parchment paper for easy removal. This ensures your cake won’t stick once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture gives your cake structure and helps it rise evenly. Set it aside while you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This step incorporates air, ensuring a tender, moist cake texture.
Step 4: Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look creamy and smooth—if it appears slightly curdled, don’t worry; it will even out when you add the flour and sour cream.
Step 5: Combine Wet and Dry Ingredients
Reduce the mixer speed to low. Add half of the dry ingredients, followed by half of the sour cream. Mix until just combined. Repeat with the remaining flour mixture and sour cream. Avoid overmixing, as this can make the cake dense instead of fluffy.
Step 6: Fold in the Blueberries
Using a spatula, gently fold in the blueberries until they’re evenly distributed throughout the batter. If using frozen blueberries, toss them lightly in 1 teaspoon of flour before folding—this prevents them from sinking to the bottom.
Step 7: Prepare the Streusel Topping
In a small bowl, mix the brown sugar, flour, and cinnamon. Pour in the melted butter and stir with a fork until crumbly. This sweet topping adds a delightful crunch and a cozy cinnamon aroma to your cake.
Step 8: Assemble the Cake
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel topping over this layer. Add the remaining batter and spread it gently. Finally, top with the rest of the streusel mixture, making sure it covers the surface completely.
Step 9: Bake to Perfection
Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes—your kitchen will smell heavenly!
Step 10: Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack. If you’d like, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle it over the cooled cake for an extra touch of sweetness.
Conservation and Storage
To keep your Blueberry Sour Cream Coffee Cake fresh and moist, store it in an airtight container at room temperature for up to 2 days. If you’d like to extend its shelf life, refrigerate it for up to 5 days—just bring it to room temperature or warm it slightly before serving.
You can also freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy a piece, thaw it overnight in the fridge or warm it in the microwave for 20–30 seconds.
Variations
One of the best things about this recipe is how flexible it is! Here are a few delicious ways to personalize your coffee cake:
- Berry Blend: Replace half of the blueberries with raspberries or blackberries for a mixed-berry flavor.
- Lemon Twist: Add 1 tablespoon of lemon zest to the batter for a bright, tangy note.
- Nutty Delight: Stir in ½ cup of chopped pecans or walnuts into the streusel for a crunchy texture.
- Chocolate Indulgence: Fold ½ cup of white chocolate chips into the batter for extra richness.
- Spiced Warmth: Mix a pinch of nutmeg or cardamom into the batter for a cozy, aromatic flavor.
Serving Suggestions
This coffee cake is wonderfully versatile—it’s perfect for breakfast, brunch, or dessert. Serve it warm with a cup of coffee or tea for a classic morning treat. For a more indulgent twist, top it with a dollop of whipped cream or a scoop of vanilla ice cream.
You can also slice it into smaller squares for a potluck or brunch buffet—it pairs beautifully with fresh fruit, yogurt, or even a drizzle of honey. If you’re entertaining, dust the top with powdered sugar just before serving for an elegant finishing touch.
Conclusion
The Blueberry Sour Cream Coffee Cake is more than just a baked good—it’s a heartwarming experience in every bite. The combination of tender crumb, juicy blueberries, and buttery streusel topping creates a flavor harmony that feels both nostalgic and fresh. Whether you’re baking for your family, impressing guests, or simply treating yourself, this recipe promises comfort, flavor, and endless versatility.
So, preheat that oven and get ready to enjoy one of life’s sweetest pleasures—ten irresistible bites of blueberry bliss that you’ll want to make again and again.Texte
Print
Blueberry Sour Cream Coffee Cake: 10 Irresistible Bites
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Blueberry Sour Cream Coffee Cake is a soft, buttery treat layered with juicy blueberries and a cinnamon-streusel topping. The tangy sour cream adds moisture and richness, while the crumbly top gives every bite a sweet crunch. Perfect for breakfast, brunch, or a cozy dessert, this cake brings comfort and flavor to any occasion.
Ingredients
For the Cake:
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240 g) sour cream
1 ½ cups (190 g) fresh or frozen blueberries (if frozen, do not thaw)
For the Streusel Topping:
½ cup (100 g) brown sugar, packed
⅓ cup (40 g) all-purpose flour
1 teaspoon ground cinnamon
¼ cup (60 g) unsalted butter, melted
Optional Glaze:
½ cup (60 g) powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch baking pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
Combine mixtures: Add half the dry ingredients, then half the sour cream. Repeat until all are incorporated.
Fold in blueberries: Gently stir in the blueberries using a spatula.
Prepare streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly.
Assemble cake: Spread half the batter in the pan, sprinkle half the streusel, then repeat with remaining batter and topping.
Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze (optional): Let the cake cool for 15 minutes, then drizzle with the glaze before serving.
Notes
For extra moisture, avoid overmixing the batter once the flour is added.
Toss frozen blueberries with a little flour to prevent them from sinking.
Add lemon zest for a fresh twist or nuts for a crunchy texture.
This cake tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: blueberry sour cream coffee cake, blueberry streusel cake, brunch cake, blueberry breakfast recipe, moist coffee cake
