Blueberry Sour Cream Coffee Cake: The Ultimate Recipe

Blueberry Sour Cream Coffee Cake: just the name conjures up images of cozy mornings, steaming mugs of coffee, and the sweet, tangy aroma filling your kitchen, doesn’t it? This isn’t just any cake; it’s a slice of pure comfort, a delightful treat that’s perfect for breakfast, brunch, or even a late-night indulgence.

Coffee cakes, in general, have a rich history, tracing back to European traditions where they were often served alongside coffee during social gatherings. The addition of sour cream, a technique embraced by bakers for generations, lends an incredible moistness and subtle tang that elevates this particular cake to another level. And blueberries? Well, they’re the jewel in the crown, bursting with juicy sweetness that perfectly complements the creamy, slightly tart base.

What makes this Blueberry Sour Cream Coffee Cake so irresistible? It’s the perfect balance of flavors and textures. The tender, moist crumb, the creamy tang of the sour cream, and the pops of sweet, juicy blueberries create a symphony in your mouth. Plus, it’s surprisingly easy to make! This recipe is straightforward and yields a stunning cake that’s sure to impress your family and friends. I promise, once you try this recipe, it will become a staple in your baking repertoire. Get ready to experience coffee cake perfection!

Ingredients:

• For the Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries, rinsed and dried thoroughly

Preparing the Crumb Topping

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Make sure everything is evenly distributed for the best flavor.
2. Add the cold, cubed butter to the dry ingredients. This is where the magic happens!
3. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You want small pieces of butter still visible, as these will melt during baking and create that delicious, crumbly texture. If using your fingertips, work quickly to prevent the butter from melting too much. I find that using a pastry blender gives the most consistent results.
4. Set the crumb topping aside in the refrigerator while you prepare the cake batter. Keeping it cold helps prevent the butter from melting before baking, which will result in a better crumb.

Making the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it for extra insurance against sticking. You can also line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter, resulting in a light and fluffy cake. Don’t skip this step!
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure that everything is evenly incorporated. The creaming process is crucial for incorporating air into the batter, which contributes to the cake’s texture.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor of the cake.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can lead to a dense and chewy texture. I usually add the dry ingredients in three additions, and the sour cream in two.
6. Gently fold in the blueberries. Be careful not to crush the blueberries, as this can cause them to bleed into the batter and discolor the cake. I like to use a rubber spatula for this step to avoid overmixing.

Assembling and Baking the Coffee Cake

1. Pour the cake batter into the prepared baking pan and spread it evenly. Make sure the batter reaches all corners of the pan.
2. Sprinkle the crumb topping evenly over the cake batter. Try to distribute the topping as uniformly as possible for consistent flavor and texture in every bite.
3. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 45 minutes. If the top of the cake is browning too quickly, you can tent it with aluminum foil to prevent it from burning.
4. Let the coffee cake cool in the pan for at least 15 minutes before cutting and serving. This allows the cake to set and makes it easier to slice. If you lined the pan with parchment paper, you can lift the cake out of the pan using the overhang and transfer it to a cutting board.

Tips for the Best Blueberry Sour Cream Coffee Cake

• Use Cold Butter for the Crumb Topping: Cold butter is essential for creating a crumbly topping. If the butter is too soft, it will melt into the flour and create a paste instead of crumbs.
• Don’t Overmix the Batter: Overmixing the batter develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
• Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen blueberries, do not thaw them before adding them to the batter. Toss them with a tablespoon of flour to prevent them from sinking to the bottom of the cake.
• Let the Cake Cool Before Cutting: Letting the cake cool before cutting allows it to set and makes it easier to slice.
• Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag.

Variations

• Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a bright, citrusy flavor.
• Nuts: Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the crumb topping for added crunch and flavor.
• Other Berries: Substitute some of the blueberries with other berries, such as raspberries or blackberries.
• Glaze: Drizzle a simple glaze over the cooled coffee cake for extra sweetness. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth.

Troubleshooting

• Cake is Dry: Make sure you are not overbaking the cake. Check for doneness with a wooden skewer. Also, ensure you are using the correct amount of sour cream, as it adds moisture to the cake.
• Crumb Topping is Soggy: Make sure the crumb topping is cold before sprinkling it over the cake batter. Also, avoid overfilling the baking pan, as this can cause the cake to steam and make the topping soggy.
• Blueberries Sink to the Bottom: Toss the blueberries with a tablespoon of flour before adding them to the batter. This will help prevent them from sinking.

Conclusion:

This Blueberry Sour Cream Coffee Cake isn’t just another recipe; it’s an experience waiting to happen. From the moment the sweet aroma of blueberries and warm cake fills your kitchen, you’ll know you’re in for something special. The tangy sour cream perfectly balances the sweetness of the berries and the rich crumb of the cake, creating a symphony of flavors that will have everyone reaching for seconds (and maybe even thirds!). It’s the kind of cake that evokes feelings of comfort, nostalgia, and pure, unadulterated joy.

Why is this a must-try? Because it’s incredibly easy to make, even for novice bakers. The ingredients are simple and readily available, and the steps are straightforward. But don’t let the simplicity fool you; the end result is a cake that rivals anything you’d find in a high-end bakery. It’s the perfect combination of convenience and indulgence. Plus, the vibrant blueberries bursting with flavor add a touch of elegance that makes it suitable for any occasion, from a casual brunch to a sophisticated afternoon tea.

But the best part? It’s incredibly versatile! While I personally adore it exactly as written, feel free to experiment and make it your own. For a delightful twist, try adding a handful of chopped pecans or walnuts to the streusel topping for extra crunch and nutty flavor. A sprinkle of lemon zest to the batter will enhance the blueberry flavor and add a bright, citrusy note. If you’re feeling adventurous, you could even swap out the blueberries for other berries like raspberries or blackberries, or even a mix of all three!

Serving suggestions are endless. A warm slice of this Blueberry Sour Cream Coffee Cake is divine on its own, especially with a steaming cup of coffee or tea. But for an extra special treat, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of warm maple syrup or a dusting of powdered sugar also adds a touch of elegance. It’s also fantastic served slightly warm the next day, making it the perfect make-ahead dessert for busy weeknights. I’ve even been known to sneak a slice for breakfast (don’t judge!).

I truly believe this recipe will become a staple in your baking repertoire. It’s a crowd-pleaser that’s guaranteed to impress, and it’s so easy to make that you’ll find yourself whipping it up time and time again. The moist, tender crumb, the sweet-tart blueberries, and the irresistible streusel topping create a truly unforgettable experience.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake! I’m confident that you’ll fall in love with this Blueberry Sour Cream Coffee Cake just as much as I have.

And most importantly, I want to hear about your experience! Did you make any variations? Did you serve it with anything special? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking!

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July 6, 2025 by Melissa