There’s something utterly magical about a slice of Blueberry Sour Cream Coffee Cake—each bite is tender, studded with juicy blueberries, and capped with a buttery cinnamon streusel. This cake is everything a comfort bake should be: light yet rich, sweet but wonderfully tangy, crowned with a crumbly topping that’s absolute bliss alongside your morning cup. Whether you’re planning a cozy brunch with friends or simply want a treat for your afternoon break, this recipe promises to become a cherished favorite!

Blueberry Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Blueberry Sour Cream Coffee Cake lies in its approachable ingredients—all pantry staples that come together in the most delightful way. Each element works its magic, from the sour cream’s tang to the burst of fresh blueberries and the irresistible cinnamon streusel, ensuring a cake with perfect flavor, crumb, and color.

All-Purpose Flour (2 1/2 cups): The foundation of our cake, giving it structure and a soft, tender bite—be sure to measure lightly for best results.
Granulated Sugar (1 1/2 cups for the cake, 1/2 cup for the streusel): Sweetens the cake and lends a caramelized edge, while creating an addictive crunch in the streusel topping.
Baking Powder (2 teaspoons): Ensures the cake rises beautifully, producing a light and airy crumb you’ll love sinking your fork into.
Baking Soda (1/2 teaspoon): Teams up with baking powder to rise the cake, and balances the acidity of the sour cream.
Salt (1/2 teaspoon): A pinch that ties all the flavors together and enhances the overall profile of the cake.
Unsalted Butter (1/2 cup, softened for cake; 1/4 cup, cold and cubed for streusel): Adds richness and moisture; room temperature for the cake, cold for that signature crumbly streusel.
Sour Cream (1 cup): The secret to unbeatable moistness and a gentle tang that offsets the berries’ sweetness.
Large Eggs (2): Bringing structure, stability, and luscious richness—make sure they’re at room temp for best mixing.
Vanilla Extract (1 teaspoon): Rounds out the sweetness with a classic warm flavor—pure vanilla is best if you have it!
Fresh Blueberries (1 1/2 cups): Bursting with juice and color, fresh berries are ideal, but frozen will do in a pinch (add from frozen to prevent excess moisture).
All-Purpose Flour (1/3 cup, for streusel): Holds the buttery streusel together for those idyllic crumbly bits on top.
Ground Cinnamon (1/2 teaspoon, for streusel): Infuses the topping with cozy warmth—feel free to add more if you’re feeling spice-happy.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Preheat the Oven and Prepare the Pan

Begin this delicious journey by preheating your oven to 350°F (175°C). This step sets the stage for even baking, so your Blueberry Sour Cream Coffee Cake rises perfectly every time. Next, generously grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment for ultra-easy removal. Make sure every corner is coated—no one wants cake sticking!

Step 2: Prepare the Streusel Topping

Combine 1/2 cup granulated sugar, 1/3 cup flour, and 1/2 teaspoon ground cinnamon in a small bowl. Add 1/4 cup cold, cubed butter and use a pastry cutter or your fingertips to blend until crumbles form. The key is keeping your butter cold; that’s how you get those irresistible, crunchy clusters on top! Pop the bowl in the fridge if your kitchen is warm while you prep the rest.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking not only combines these ingredients but also aerates the flour, ensuring an extra tender crumb in your final coffee cake.

Step 4: Cream the Butter and Sugar

In a separate large mixing bowl, beat 1/2 cup softened butter and 1 1/2 cups sugar with an electric mixer until light and fluffy—about 3 minutes. This process traps air and helps the cake rise. Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Finish with a swirl of vanilla extract for that classic flavor base.

Step 5: Combine Wet and Dry Ingredients

Blend in the sour cream until it’s smooth and luscious—don’t rush this part, as it melds everything together beautifully. Gradually add the whisked dry ingredients and mix just until combined; over-mixing can make the cake dense. Lastly, gently fold in the blueberries with a spatula, distributing them evenly but taking care not to break them up.

Step 6: Assemble and Bake

Pour the thick, blueberry-studded batter into your prepared pan and smooth the top with a spatula. Scatter the cinnamon streusel generously over the surface. Bake for 35-40 minutes, or until a toothpick comes out clean with a few moist crumbs. You’ll be rewarded with a golden, heavenly scented Blueberry Sour Cream Coffee Cake!

Step 7: Cool and Serve

Let your cake cool in the pan for about 10-15 minutes (agonizing, but so worth it!), then lift it out onto a wire rack to cool completely. Once cool, cut into squares. The streusel will be perfectly crisp, the cake soft, and the blueberries juicy. Enjoy your first bite—pure joy!

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

Sometimes all this coffee cake needs is a light dusting of powdered sugar just before serving—simple, but so pretty. If you’re feeling a bit extra, a dollop of whipped cream or a drizzle of vanilla glaze makes each slice feel special, especially if serving for brunch or dessert.

Side Dishes

Pair your Blueberry Sour Cream Coffee Cake with fresh fruit—think melon slices, orange segments, or a colorful berry medley—to lighten up your breakfast table. For a complete treat, serve alongside a steaming mug of coffee, your favorite English breakfast tea, or even a vanilla latte.

Creative Ways to Present

Try cutting the cake into petite squares for bite-sized treats at a tea party or shower. For a rustic look, serve straight from the pan with a large serving spoon. You can also layer slices into a glass trifle bowl with extra whipped cream and more fresh blueberries for a stunning brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Blueberry Sour Cream Coffee Cake covered at room temperature for up to 3 days. If you live somewhere particularly humid, transfer it to an airtight container in the fridge to maintain its just-baked texture and prevent the streusel from losing its crunch.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake (once fully cooled) in plastic wrap, then foil, and tuck into a freezer bag. Freeze for up to 2 months. To serve, thaw at room temperature—no one will ever guess it wasn’t freshly baked.

Reheating

To gently warm slices of Blueberry Sour Cream Coffee Cake, microwave for 10–15 seconds or pop into a 300°F oven for a few minutes. This revives the moist crumb and makes the blueberries extra juicy again—almost like they’re straight from the oven!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, don’t thaw them—toss them right into the batter from the freezer. This keeps them from turning your batter purple and avoids extra moisture.

Is it possible to make Blueberry Sour Cream Coffee Cake gluten-free?

Yes! Swap your regular flour for a good quality 1-to-1 gluten free baking blend. The texture will still be tender and delicious, making this treat accessible for everyone.

What if I don’t have sour cream?

No need to worry! Thick, plain Greek yogurt works beautifully as a sour cream substitute in this recipe, so you can still enjoy that luscious crumb and slight tang.

How do you know when the cake is fully baked?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few crumbs. You’ll also notice the streusel is golden and the edges pull slightly from the pan.

Can I add lemon zest or almond extract?

Definitely! A teaspoon of lemon zest brightens the cake and plays beautifully with blueberries, while a drop of almond extract adds a subtle, sophisticated note.

Final Thoughts

If you’re searching for a bake that’s brimming with cozy flavors and always earns rave reviews, this Blueberry Sour Cream Coffee Cake is a true winner. Give it a try and let it become the star of your next gathering—or your next quiet morning treat!