Blueberry Sour Cream Coffee Cake
Make your mornings brighter with Blueberry Sour Cream Coffee Cake. Deliciously sweet, tart, and perfect for brunch or dessert!
Blueberry Coffee Cake Happiness!
How awesome is it that we can get pretty darn good fresh blueberries year round? But, when they’re in season and at their best you have to make all the blueberry things!
Starting with this Blueberry Sour Cream Coffee Cake! It’s sweet but not too sweet, and bursting with tart blueberries. The tender crumb (thank you, sour cream) and crispy streusel topping are the best textures. Don’t even get me started on the aroma that fills your kitchen as it bakes!
It’s a happiness inducing cake! Perk up your morning yogurt with a slice of cake on the side. Enjoy it for dessert with a scoop of vanilla or cinnamon ice cream! Get all the oohs and ahhs at your next brunch gathering. Make two cakes and give one to your bestie, because food is love.
Now…go get yourself some juicy, plump blueberries and get to baking this delicious blueberry sour cream coffee cake.
Gather Your Ingredients
Many coffee cake recipes include a powdered sugar glaze. I don’t think this recipe needs it, but by all means glaze away if that’s how you roll. A simple dusting of powdered sugar makes it even prettier, but that is optional, too.
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs (room temperature)
- Vanilla extract
- Sour cream (room temperature)
- Fresh blueberries – save some for the top; the rest goes into the batter.
For the streusel:
- All purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter (cold and cut into small cubes)
Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Make the streusel topping – Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter until crumbly, then chill for later.
- Combine the dry ingredients – Whisk together the flour, baking powder, baking soda, and salt.
- Blend the wet ingredients – Cream together butter and sugar. Beat in the eggs, vanilla, and sour cream.
- Mix the cake batter – Combine the dry and wet ingredients together by hand to avoid over mixing. Fold in most of the blueberries.
- Assemble the cake – Spread the batter into a prepared pan, top with the streusel topping, and add the remaining blueberries.
- Bake the coffee cake – Bake for 50-60 minutes in a 350°F oven until the top is golden brown and a toothpick comes out clean.
Recipe Tips for the Best Blueberry Coffee Cake
- Use room temperature ingredients for a smoother batter and better incorporation.
- Fold in the blueberries gently to avoid breaking them.
- Several variables (including ovens and ingredients) can impact the total bake time, so check your cake a few minutes early if you’re concerned about over-baking.
- Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter.
- Let the cake cool in the pan for 15 minutes before serving or removing from the pan.
- Use a 9-inch round or 8-inch square pan as their volume is the same.
- A springform pan is great if you want to remove the cake from the pan.
- Line the pan with parchment to make it easier to lift out. For a springform, place the parchment on the bottom and close the outer ring over the parchment. For a regular square pan, let the parchment hang over the edges to use as handles.
- If using frozen blueberries, do not thaw. Toss them with a tablespoon of flour before folding into the batter. The bake time might be a little longer.
Continue the blueberry celebration with Peach + Blueberry Salad, Blueberry Lemon Sweet Rolls and Blueberry Hibiscus Lemonade!
Storing and Reheating
To store leftovers, cool completely, then place in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for a few seconds or in a low oven until heated through. Serve warm with a dollop of whipped cream for an extra treat.
More Recipes for Berry Season!
Blueberry Sour Cream Coffee Cake
Equipment
- 9-inch springform pan, or 8-inch square pan
Ingredients
For the streusel topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
For the cake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperture
- 1½ cups fresh blueberries, divided (for frozen berries, see notes)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or a 8-inch square pan with butter or cooking spray. Use a round springform or line the square pan with parchment with the edges overhanging if you want to remove the cake from the pan after cooling. Set aside.
- Make the streusel: In a small bowl, combine the flour, brown sugar, and ground cinnamon until well blended and there are no lumps. Use a fork, pastry cutter or clean fingers to cut the cold cubed butter into the dry ingredients until crumbly. Place in the fridge while until needed.
- Mix the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. Finally, beat in the sour cream. Add the dry flour mixture to the creamed mixture; mix until just combined. Gently fold in 1 cup of the blueberries.
- Assemble the coffee cake: Spread the cake batter into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. Top with the remaining blueberries.
- Bake the coffee cake: Place the cake pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. (Check it a few minutes early as ovens vary.)
- Cool and serve: Once baked, remove the coffee cake from the oven and let it cool in the pan for about 15 minutes. Serve the cake straight from the pan or remove it to a platter (if you used parchment). Serve it warm or at room temperature.
Notes
Nutrition
Pin for Later! Blueberry Coffee Cake with Sour Cream
This sounds lovely! I could enjoy this baked treat over the summer as I love the blueberries in it at this time of year. Wonderful!
This turned out beautifully. I added a drizzle of icing across the top. The cake was moist and flavorful. I only baked mine 45 minutes and it was done.
Thanks, Sharon! Good to know yours baked a smidge quicker. It’s always a good idea to keep an eye on baked goods and check them early since ovens vary and ingredients can impact moisture…I’ll add a note to the recipe!