If you’re looking for a cake that feels like a warm hug in every single bite, look no further than this Blueberry Sour Cream Coffee Cake. Tender, buttery, and highlighted with juicy bursts of blueberries and a sweet cinnamon streusel, this is the kind of treat that makes a morning (or afternoon!) truly special. It’s as scrumptious as it is beautiful, guaranteed to brighten any table and bring a smile to anyone lucky enough to snag a slice.

Blueberry Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blueberry Sour Cream Coffee Cake has an important role to play—it’s the perfect example of how simple staples can create culinary magic. From creating that rich, tender crumb to infusing the cake with flavor and color, you’ll love how these essentials come together here.

All-purpose flour: The backbone of the cake, offering structure and a tender crumb.
Baking powder: Gives the cake a gentle lift for that soft, fluffy texture.
Baking soda: Works with the sour cream to help the cake rise and brown beautifully.
Salt: Enhances all the other flavors and keeps the cake from tasting flat.
Unsalted butter (softened): Adds rich flavor and ensures a moist, tender bite.
Granulated sugar: Sweetens the batter and forms the crunchy, irresistible streusel topping.
Large eggs: Hold everything together and add richness to every slice.
Sour cream: The secret to that extra moist, creamy texture and subtle tang.
Vanilla extract: Infuses the batter with warmth and depth.
Fresh blueberries (or frozen, thawed and drained): Bring juicy pops of flavor and gorgeous color throughout.
Cold unsalted butter (for streusel): Ensures the topping bakes up crumbly and perfectly golden.
Additional granulated sugar (for streusel): Adds a sweet crunch that pairs so well with the tender crumb.
Additional all-purpose flour (for streusel): Helps bind the crumbly topping together.
Ground cinnamon: Brings warmth and spice, making the streusel absolutely addictive.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Prepare the Oven and Pan

Start by heating your oven to 175°C (350°F). To make sure your Blueberry Sour Cream Coffee Cake releases beautifully, generously grease and flour a 9-inch round cake pan or line it with parchment paper—trust me, it makes all the difference when you’re ready to serve.

Step 2: Make the Streusel Topping

In a small bowl, combine the sugar, flour, and cinnamon. Add the cold, diced butter and use your fingers or a pastry cutter to mix until the streusel has a crumbly, coarse sand texture. Set aside. This gorgeous spice-studded layer will be the crown jewel of your cake.

Step 3: Prepare the Cake Batter Dry Mix

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combining these dry ingredients first ensures everything is evenly distributed for a consistent crumb throughout your Blueberry Sour Cream Coffee Cake.

Step 4: Cream the Butter and Sugar, Add Eggs

In a large mixing bowl, cream the softened butter and sugar until the mixture is light and fluffy (a handheld or stand mixer works wonders here). Beat in the eggs one at a time, mixing well after each addition. You’re building the rich, airy foundation for the cake.

Step 5: Add Sour Cream and Vanilla

Mix in the sour cream and vanilla extract until the batter is smooth and creamy. The sour cream not only keeps things ultra-moist but also adds a subtle tang that makes the blueberries shine.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, mixing just until combined. Overmixing can toughen your cake, so stir until you have a thick but smooth batter—don’t worry if it’s not perfectly silky.

Step 7: Fold in the Blueberries

Gently fold the blueberries into the batter using a spatula. If using frozen berries, make sure they’re thawed and well-drained to avoid extra liquid. This step will give you those beautiful blue pockets in every bite of Blueberry Sour Cream Coffee Cake.

Step 8: Assemble the Cake

Spread the batter evenly into your prepared cake pan, smoothing the top. Sprinkle the streusel topping evenly over the batter—don’t be shy! This is what gives the coffee cake its signature crunch and cinnamon aroma.

Step 9: Bake

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is beautifully golden. The fresh scent wafting through your kitchen is your first reward for making this Blueberry Sour Cream Coffee Cake.

Step 10: Cool and Serve

Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Serve slices warm or at room temperature, perhaps with your favorite mug of coffee or tea for the perfect cozy moment.

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

For a touch of elegance, dust the cooled cake with a light snowfall of powdered sugar or scatter a few fresh blueberries on top. A spoonful of softly whipped cream or a drizzle of sweet glaze also makes every slice of Blueberry Sour Cream Coffee Cake even more irresistible.

Side Dishes

This cake pairs beautifully with a fresh fruit salad (think strawberries, kiwi, or sliced peaches) or a dollop of tangy Greek yogurt. Of course, nothing beats a steaming mug of your favorite coffee or a fragrant cup of tea alongside a hearty slice.

Creative Ways to Present

If you’re hosting a brunch or special occasion, slice the Blueberry Sour Cream Coffee Cake into wedges and serve it on a pretty cake stand or platter. You can even bake mini versions in muffin tins for a fun, portable twist—perfect for potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Sour Cream Coffee Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. It stays fabulously moist and flavorful, making it a lovely treat to nibble on throughout the week.

Freezing

Want to save some for later? Cool the cake completely, then wrap slices (or the whole cake) tightly in plastic wrap, followed by aluminum foil. Pop it in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature.

Reheating

For that fresh-from-the-oven warmth, reheat individual slices in the microwave for about 15-20 seconds. If you’re warming the whole cake, 10-12 minutes in a low oven (300°F) will do the trick; just cover loosely with foil to keep the streusel from drying out.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to thaw and drain them to prevent excess moisture from thinning your batter and turning the cake blue throughout. A light toss with flour also helps keep them from sinking.

Why does my coffee cake sometimes turn out dense?

Overmixing the batter or using too much flour can easily make the crumb tough and dense. For best results, mix just until the ingredients are combined and don’t pack your flour when measuring.

What’s the best way to grease the cake pan?

I recommend using both butter and a dusting of flour, or parchment paper for extra insurance against sticking. Make sure you get into all the corners and sides for an easy release.

Can I make this Blueberry Sour Cream Coffee Cake gluten-free?

Yes, you can substitute your favorite 1:1 gluten-free baking flour in place of the all-purpose flour. Just keep an eye on the texture, as sometimes gluten-free flours require a touch more moisture.

Do I have to use sour cream or can I substitute something else?

Full-fat Greek yogurt makes a fantastic substitute for sour cream, giving a similar tang and moistness to the cake. If you use a lower-fat yogurt, the texture may be a bit lighter but still delicious.

Final Thoughts

I hope you find as much joy in baking and sharing this Blueberry Sour Cream Coffee Cake as I always do. Whether it’s a family breakfast or a treat for friends, this cake is bound to become a beloved staple in your kitchen. Happy baking, and savor every blissful bite!