Why You’ll Love This Recipe

Blueberry Sour Cream Coffee Cake is a moist, tender cake layered with juicy blueberries and a sweet cinnamon streusel. The sour cream adds richness and keeps the cake soft, while the burst of blueberries and crunchy topping make it irresistible. Perfect for breakfast, brunch, or an anytime snack, this cake is a comforting classic that’s both simple and impressive.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursugarunsalted buttereggsvanilla extractsour creambaking powdersaltbaking sodafresh or frozen blueberriesbrown sugarground cinnamon

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or 9×9-inch baking dish.

In a small bowl, mix brown sugar and cinnamon to make the streusel. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet mixture alternately with the sour cream, beginning and ending with the dry ingredients.

Gently fold in the blueberries.

Pour half of the batter into the prepared pan, sprinkle with half the streusel mixture, then repeat with remaining batter and streusel.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15–20 minutes before serving.

Servings and timing

This recipe yields approximately 9 servings.Preparation time: 20 minutesBaking time: 45–50 minutesCooling time: 15–20 minutesTotal time: 80–90 minutes

Variations

Use lemon zest in the batter for a fresh citrus note.

Substitute raspberries or blackberries for blueberries.

Add chopped nuts to the streusel for extra crunch.

Top with a light glaze made from powdered sugar and milk.

Use Greek yogurt instead of sour cream for a slightly tangier flavor.

storage/reheating

Store the coffee cake covered at room temperature for up to 3 days.Refrigerate for up to 5 days for extended freshness.To reheat, microwave individual slices for 10–15 seconds or warm in the oven at 300°F for 5–7 minutes.

FAQs

Can I use frozen blueberries?

Yes, just don’t thaw them before adding to the batter to prevent excess moisture.

Can I make this cake in advance?

Absolutely, it stays moist and flavorful for several days.

Can I freeze this cake?

Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Do I have to use a springform pan?

No, a regular 9×9-inch square baking dish works just as well.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour substitute for best results.

Why is sour cream used?

Sour cream adds moisture, richness, and a subtle tang that enhances flavor.

Can I add a glaze?

Yes, a simple powdered sugar glaze complements it nicely.

Is it very sweet?

It has a balanced sweetness thanks to the tart berries and streusel topping.

Can I double the recipe?

Yes, just use a 9×13-inch pan and adjust baking time as needed.

Can I skip the streusel?

Yes, but the streusel adds great texture and flavor.

Conclusion

Blueberry Sour Cream Coffee Cake is a timeless treat that’s as delightful with morning coffee as it is for dessert. With its moist crumb, sweet cinnamon topping, and juicy berries, it’s sure to become a favorite for any occasion. Try it once, and you’ll be baking it again and again.