I still remember the first time I baked this Blueberry Sour Cream Coffee Cake—it was one of those mornings when I was scrambling for a breakfast idea and wanted something that felt both cozy and a little special. The gentle tang from the sour cream paired with juicy blueberries was a total game-changer (in the best way possible). Honestly, this Blueberry Sour Cream Coffee Cake has wiggled its way into my regular baking lineup ever since. It’s one of those sweet treats that feels homemade but looks like you put in way more effort.
What makes this Blueberry Sour Cream Coffee Cake so close to my heart is how effortlessly it turns an ordinary morning into a celebration of flavors. The moist coffee cake crumb, combined with the buttery blueberry streusel topping, wakes up your taste buds and your home with a warm, inviting scent. Plus, it’s an easy breakfast cake that doubles perfectly as an afternoon snack or a last-minute dessert when friends drop by. Sharing this cake has led to so many shouted “Yums” around my table—it’s like a little hug in food form.
For those who love sinking their teeth into a sour cream cake recipe that doesn’t take a million steps or fancy ingredients, this is your dream. And hey, if you’re curious to see what the buzz is about, I’m inviting you to dive in and enjoy the magic of this Blueberry Sour Cream Coffee Cake for yourself. This recipe not only feels like comfort but also delivers on flavor every single time. Let’s make your kitchen smell incredible and your mornings that much sweeter!
What You’ll Need:
This Blueberry Sour Cream Coffee Cake keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll grab:
- 1 cup (2 sticks) unsalted butter, softened (room temp makes mixing easier)
- 2 cups granulated sugar (for that sweet balance)
- 3 large eggs (free-range if you can)
- 1 cup sour cream (the star that brings moistness)
- 2 teaspoons vanilla extract (pure vanilla for the best flavor)
- 3 cups all-purpose flour (basic pantry staple)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries (or frozen, just don’t thaw — keeps them from bleeding)
- For the blueberry streusel topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
Out of fresh blueberries? No problem! Frozen work wonderfully here too, just toss them in flour before adding to the batter to keep them from sinking.
You can grab all these ingredients at any regular grocery store, often without breaking the bank. This Blueberry Sour Cream Coffee Cake is kind to your wallet because it uses simple pantry basics that you probably already have close by.
A quick prep tip? Make sure your butter and sour cream are at room temperature. It helps everything blend smoothly and makes sure your coffee cake texture is spot-on.
Leftovers? No stress. Wrap leftovers tightly or store them in an airtight container. They stay moist and delicious for a couple of days at room temperature, or you can pop slices in the fridge for a few days longer.
Here’s my secret little upgrade that takes this Blueberry Sour Cream Coffee Cake from good to “wow” — I sprinkle a pinch of flaky sea salt over the streusel before baking. It makes that sweet-tangy combo pop in every bite.
Let’s Cook This Together:
Ready to make your kitchen smell like the coziest café? From start to finish, this Blueberry Sour Cream Coffee Cake comes together in about an hour. Here’s how we do it—step by step, side by side.
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
- Make the streusel topping first. In a small bowl, mix the brown sugar, flour, and cinnamon together. Then, toss in the cold butter cubes. Use your fingers or a fork to crumble everything until it looks like coarse crumbs. Set this aside but keep it close — you’ll sprinkle it on later.
- Mix the wet ingredients. In a large mixing bowl, beat the softened butter and sugar together until creamy and fluffy. It usually takes about 3 to 5 minutes if you’re using a hand mixer. Add the eggs one at a time. Between each, beat well, so the batter stays smooth.
- Add in the sour cream and vanilla. Stir these in until everything is combined. Your batter will start smelling richer—the hallmark of a moist coffee cake.
- Sift the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in another bowl. This helps to make the texture light and airy.
- Combine dry and wet. Gradually add your dry mix to the wet ingredients, stirring gently but thoroughly. Don’t overmix—this Blueberry Sour Cream Coffee Cake thrives on a tender crumb, so a few little flour streaks are okay.
- Fold in the blueberries. To keep blueberries from sinking, toss them in a spoonful of flour before folding them carefully into the batter.
- Spread the batter evenly in your pan. Use a spatula to smooth the top, making sure it gets right into corners.
- Sprinkle the streusel topping liberally over the cake batter. This blueberry streusel topping is what turns the cake from everyday breakfast to something truly memorable.
- Bake for about 50-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, you’re golden.
If your Blueberry Sour Cream Coffee Cake looks a tiny bit golden and has the right spring back, that’s a good sign. Remember, every oven’s a bit different, so don’t sweat the exact time.
While your coffee cake is baking, pour yourself a cup of coffee or tea and get ready—because your kitchen is about to smell incredible. I’ve learned to be patient here; rushing the baking time means missing out on that perfect moist cake texture.
If you’re curious about more recipes with a similar vibe, you might want to check out this Butternut Squash Apple Coffee Cake for another everyday awesome food experience.
How to Serve & Savor It:
This Blueberry Sour Cream Coffee Cake truly shines when you serve it slightly warm, maybe just after it’s cooled enough to slice. The fresh blueberry bursts and tangy crumb feel like the best breakfast hug.
I love pairing it with a little dollop of whipped cream or lightly sweetened Greek yogurt for some creaminess. It’s also smashing next to a hot cup of coffee or your favorite milky tea, elevating any morning or brunch moment.
Serving tip: For a weekend brunch, add a fresh fruit salad or some crispy bacon on the side. The sweet-and-savory balance is unbeatable and keeps everyone happy.
This easy breakfast cake also makes an excellent companion for afternoon coffee catch-ups or even a quick dessert when you want something homey.
Leftover idea? Toast a slice lightly and spread some almond butter or cream cheese on top. That quick makeover gives you a fresh spin that feels completely different but keeps the blueberry love alive.
Seasonally, I’ve tossed in a handful of lemon zest into the batter for a springtime twist. It’s bright and refreshing, showing how versatile this Blueberry Sour Cream Coffee Cake can be.
My people have asked me to make this over and over because it’s such a crowd-pleaser—perfect for sharing and made easier by the straightforward ingredients and steps. For more inspiration on coffee cake goodness, Dancing Around the Kitchen’s take on Blueberry Sour Cream Coffee Cake is worth a peek.
Your Questions, Answered:
Can I prep parts of this Blueberry Sour Cream Coffee Cake ahead?
Absolutely! You can mix the streusel topping the day before and keep it refrigerated. The batter is best mixed fresh, but if you want, you can prep the dry and wet ingredients separately in advance.What’s a good swap for sour cream?
Greek yogurt is a fantastic easy swap here in this Blueberry Sour Cream Coffee Cake, keeping it moist with a slight tang.Can I use frozen blueberries?
Yes! Just don’t thaw them beforehand to avoid a blue streak in your batter. Toss them with a little flour before folding in.How do I make this cake for fewer or more people?
For a smaller batch, use an 8×8 pan and cut the recipe in half. If you’re feeding a crowd, double up and bake in a larger dish—or two pans.My Blueberry Sour Cream Coffee Cake is dense. What happened?
Overmixing the flour or not using enough leavening can do this. Mix just until combined for a tender crumb.Can I freeze leftovers?
Yes, wrap individual slices in plastic wrap and freeze. Thaw at room temperature or warm gently.Any fun variations?
Try adding chopped nuts to the streusel or swap blueberries with raspberries. The Sour Cream Blueberry Coffee Cake version even adds a glaze for extra indulgence.
Final Foodie Thoughts:
This Blueberry Sour Cream Coffee Cake has a permanent spot in my foodie heart for its dependable moistness and that perfect balance of sweet and tangy. It’s one of those make-again recipes that never feels boring or fussy.
My Top Blueberry Sour Cream Coffee Cake Tips:
- Use room temp butter and sour cream for the best batter texture.
- Toss your berries in flour to stop them sinking and keep the batter beautifully dotted.
- Don’t skip the blueberry streusel topping—that crunch is everything.
Variations I’ve loved? Adding lemon zest to the batter, swirling in a bit of cream cheese, or sprinkling sliced almonds on top. The version that gets requested the most is the classic Blueberry Sour Cream Coffee Cake with just the streusel—it’s timeless.
For more everyday cozy cakes, you might love the Red Velvet Cream Cheese Bundt Cake recipe I shared earlier. And if you enjoy a little savory, my Beef Stroganoff with Sour Cream always hits the spot.
I hope you love making this Blueberry Sour Cream Coffee Cake as much as I do. It’s a recipe that turns simple ingredients into something truly joyful. So grab your apron, gather those blueberries, and bake yourself a slice of happiness today!
For more inspiration and daily foodie fun, don’t forget to visit Blueberry Sour Cream Coffee Cake – Butternut Bakery or dance into Blueberry Sour Cream Coffee Cake • Dance Around the Kitchen. Your kitchen is about to smell so good!
Blueberry Sour Cream Coffee Cake
This Blueberry Sour Cream Coffee Cake is a moist, tender treat bursting with fresh blueberries and a tangy sour cream flavor, perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour half of the batter into the prepared pan.
- In a small bowl, combine brown sugar, cinnamon, and 2 tablespoons flour for the crumb topping.
- Sprinkle half of the crumb topping over the batter in the pan.
- Spread the remaining batter evenly over the crumb layer, then top with the remaining crumb topping.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, drizzle a lemon glaze over the cooled cake or serve warm with a scoop of vanilla ice cream.