The first time I made this Sour Cream Blueberry Coffee Cake, I wasn’t expecting it to be such a hit. It was a lazy Sunday morning, the kind that calls for a cozy, homemade treat, and I had a carton of blueberries sitting in the fridge begging to be used.
Something about the combination of tart, juicy berries, a tender crumb, and a buttery streusel topping just felt right. As the cake baked, my kitchen filled with the scent of warm cinnamon and vanilla, instantly making the house feel even more inviting.
This recipe quickly became a favorite, not just for breakfast but for any time of day. The sour cream makes the cake incredibly moist, giving it a soft, melt-in-your-mouth texture that pairs perfectly with the crunchy streusel topping. It’s the kind of cake that feels indulgent but not overly sweet, making it perfect alongside a cup of coffee or tea.
Short Description
This Sour Cream Blueberry Coffee Cake is soft, moist, and packed with juicy blueberries. The buttery streusel topping adds the perfect crunch, making it a delicious treat for breakfast, brunch, or a midday snack.
Key Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Tools Needed
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Pastry cutter or fork (for streusel topping)
Cooking Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Make the Streusel Topping
In a small bowl, combine the flour, sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step helps create a tender cake texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake light.
Step 7: Fold in the Blueberries
Gently fold in the blueberries with a rubber spatula to avoid bursting them. If using frozen blueberries, do not thaw—this prevents excess bleeding into the batter.
Step 8: Assemble the Cake
Pour the batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping over the batter.
Step 9: Bake
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before slicing.
Why You’ll Love This Recipe
Soft and Moist – The sour cream keeps the cake incredibly tender.
Loaded with Blueberries – Each bite bursts with juicy sweetness.
Crispy, Buttery Streusel – Adds texture and a hint of warm cinnamon.
Perfect for Any Time – Enjoy it for breakfast, dessert, or a snack.
Mistakes to Avoid & Solutions
1. Overmixing the Batter –> Overmixing results in a dense cake. Stir just until the ingredients are combined.
2. Using Melted Butter in the Streusel –> Keep the butter cold for the best crumbly topping.
3. Adding Blueberries Too Early –> Fold them in gently at the end to prevent streaking the batter.
4. Cutting the Cake Too Soon –> Let it cool slightly to prevent crumbling.
Serving and Pairing Suggestions
Best served warm with a dusting of powdered sugar.
Pair with: A hot cup of coffee or tea.
Goes well with: Fresh fruit, Greek yogurt, or whipped cream.
Storage and Reheating Tips
To Store: Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
To Freeze: Wrap slices tightly in plastic wrap and store in a freezer bag for up to 3 months.
To Reheat: Microwave individual slices for 10-15 seconds to restore softness.
FAQs
1. Can I use frozen blueberries?
Yes! Just toss them in a little flour before folding them into the batter to prevent sinking.
2. Can I make this ahead of time?
Absolutely. This coffee cake stays moist for days, making it perfect for meal prep.
3. How do I know when it’s done?
A toothpick inserted in the center should come out clean with a few moist crumbs.
4. Can I reduce the sugar?
Yes! You can cut it by ¼ cup without affecting the texture too much.
5. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works well as a substitute for a slightly tangier flavor.
Tips & Tricks
Coat blueberries in a tablespoon of flour before mixing to prevent sinking.
For extra crunch, add chopped nuts to the streusel topping.
Swap half the flour for whole wheat to make it a bit healthier.
Recipe Variations
Lemon Blueberry Coffee Cake: Add 1 tablespoon lemon zest and replace vanilla with lemon extract for a citrusy twist.
Cinnamon Swirl Version: Swirl ¼ cup cinnamon sugar into the batter before baking for a warm, spiced flavor.
Nutty Streusel Topping: Mix in ½ cup chopped pecans or walnuts into the streusel for added crunch.
Final Thoughts
This Sour Cream Blueberry Coffee Cake is a must-bake for anyone who loves a good balance of sweetness, tartness, and texture. It’s a simple yet impressive recipe that works for any occasion, from casual mornings to special gatherings. The combination of juicy blueberries, a soft, moist crumb, and a crispy cinnamon streusel is one you’ll want to come back to again and again. Bake a batch, share with friends, and enjoy every delicious bite!
