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