Sour Cream Blueberry Coffee Cake

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There’s something about a slice of coffee cake that makes everything feel cozy and comforting, don’t you think? Picture it: soft, buttery cake, swirled with sweet and tangy blueberries, and just a hint of warmth from the cinnamon streusel topping. This Sour Cream Blueberry Coffee Cake is the kind of treat you’ll want to bake on a lazy Sunday morning or bring to a brunch gathering, where it’ll disappear before you even get the chance to grab a second slice. Trust me, you’re going to love this one!

Why You’ll Love Sour Cream Blueberry Coffee Cake

This isn’t just any coffee cake—it’s a moment waiting to happen. Here’s why this recipe is a must-try:

Versatile: Whether you’re sharing it with friends over coffee or enjoying it as an afternoon snack, this cake fits any occasion. And it’s the perfect way to make breakfast or dessert feel a little extra special.

Budget-Friendly: Made with simple ingredients you likely already have in your pantry, this cake doesn’t require fancy items to create big flavor. It’s the kind of recipe that delivers on taste without breaking the bank.

Quick and Easy: Don’t be intimidated by the delicious outcome—this recipe is straightforward and totally doable, even for beginner bakers. You’ll be enjoying your first bite in no time.

Customizable: You can switch up the berries based on what’s in season or add a little lemon zest to amp up the brightness. Want it extra indulgent? Toss in some white chocolate chips or a handful of toasted nuts.

Crowd-Pleasing: Between the moist cake, burst of blueberry sweetness, and crumbly topping, this coffee cake is a guaranteed hit. It’s a treat that’ll bring smiles to everyone around the table.

Ingredients in Sour Cream Blueberry Coffee Cake

Here’s what you’ll need to make this mouthwatering cake:

Flour: The base of our cake! All-purpose flour gives the cake its soft, fluffy texture.

Sugar: A little sweetness to balance out the tartness of the blueberries and enhance the flavors.

Baking Powder and Baking Soda: These are the magic leaveners that make the cake rise and get nice and fluffy.

Salt: Just a pinch to bring out the sweetness and balance the other flavors.

Butter: Because butter makes everything better, right? It gives the cake richness and a soft texture.

Eggs: These help bind everything together and add moisture to the cake.

Sour Cream: The secret ingredient that makes this cake extra moist and gives it a slight tang, balancing the sweetness of the blueberries.

Vanilla Extract: For that irresistible, aromatic flavor that makes everything taste even better.

Blueberries: The star of the show! Fresh or frozen, these juicy berries bring sweetness and a pop of color to the cake.

Cinnamon: A little dash in the streusel topping for a cozy, spiced flavor.

Brown Sugar: Adds a rich, caramel-like sweetness to the streusel, making it perfectly crumbly and delightful.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking! Follow these easy steps to create your Sour Cream Blueberry Coffee Cake:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This ensures that your cake will bake evenly and come out perfectly.

Make the Streusel: In a small bowl, combine the brown sugar, flour, cinnamon, and cold butter. Use a fork or your fingers to mix until you have a crumbly mixture. Set it aside.

Prepare the Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, stir in the sour cream and vanilla extract.

Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Add the Blueberries: Gently fold in the blueberries, being careful not to crush them. You want to keep those little bursts of flavor intact!

Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the cinnamon streusel topping generously over the top of the batter.

Bake to Perfection: Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve and Enjoy: Once your cake has cooled, slice it up and serve with a warm cup of coffee or tea. Enjoy the perfect balance of soft cake, juicy berries, and sweet streusel topping!

How to Serve Sour Cream Blueberry Coffee Cake

This coffee cake is delicious on its own, but here are a few ways to elevate your serving experience:

With a Cup of Coffee or Tea: It’s called “coffee cake” for a reason, right? Pair it with your favorite hot beverage for the ultimate treat.

Fresh Fruit: Add a side of fresh fruit like strawberries or raspberries for a bright, refreshing contrast to the sweetness of the cake.

Whipped Cream or Yogurt: For extra creaminess, top your slice with a dollop of whipped cream or a spoonful of Greek yogurt.

Ice Cream: If you’re feeling indulgent, a scoop of vanilla ice cream on top of a warm slice makes for an irresistible dessert.

Additional Tips

  • Make It Ahead: This cake actually gets better as it sits, so you can make it the day before and enjoy it the next morning.
  • Frozen Blueberries: If using frozen blueberries, don’t thaw them out—just fold them in frozen to prevent the batter from turning purple.
  • Storage: Store leftover cake in an airtight container for up to 3 days. You can also freeze individual slices for a quick treat later on.
  • Add a Glaze: For an extra touch, drizzle a simple glaze made with powdered sugar and milk over the cooled cake.

FAQ Section

Q1: Can I substitute sour cream with something else?
A1: Yes, you can use plain Greek yogurt as a substitute for sour cream if you prefer.

Q2: Can I use frozen blueberries?
A2: Absolutely! Just be sure to fold them in frozen to prevent the cake batter from turning blue.

Q3: Can I make this gluten-free?
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Q4: How do I store leftovers?
A4: Keep leftovers in an airtight container at room temperature for up to 3 days.

Q5: Can I make this cake ahead of time?
A5: Yes, this cake actually tastes better the next day! You can make it ahead and store it at room temperature.

Q6: How can I make this cake dairy-free?
A6: Use a dairy-free yogurt and substitute dairy-free butter for the butter in the recipe.

Q7: Can I add nuts to the cake?
A7: Absolutely! Walnuts or pecans would make a great addition to the streusel topping.

Q8: Can I freeze this coffee cake?
A8: Yes, you can freeze individual slices for up to 3 months. Just make sure to wrap them tightly.

Q9: How do I reheat frozen cake slices?
A9: Simply microwave a slice for 20-30 seconds or warm it in the oven at 350°F for about 10 minutes.

Q10: Can I double the recipe?
A10: Yes, you can double the ingredients and bake in a larger pan. Just be sure to adjust the baking time accordingly.

Conclusion

This Sour Cream Blueberry Coffee Cake is the ultimate treat to enjoy with loved ones or savor all by yourself. It’s comforting, simple, and packed with flavor. From the first bite to the last, it’s sure to leave you and your guests asking for more. So grab your ingredients, preheat the oven, and treat yourself to something special today. You won’t regret it!

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Sour Cream Blueberry Coffee Cake

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This Sour Cream Blueberry Coffee Cake is a delicious, moist treat with sweet blueberries, a touch of cinnamon, and a hint of crunch from pecans. It’s perfect for brunch, a cozy afternoon snack, or any special occasion!

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Cake, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Cake:

    • 2 cups sugar
    • 1 cup butter
    • 2 eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract
    • 1 5/8 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 cup blueberries (fresh or frozen)

    For the Brown Sugar Topping:

    1. 1/2 cup brown sugar
    2. 1/2 cup pecans, chopped
    3. 1 tsp cinnamon
    4. 1 tbsp powdered sugar (for dusting)

Instructions

  • Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
  • Make the Batter: In a large bowl, beat together the sugar, butter, eggs, sour cream, and vanilla extract until smooth. In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating until just combined.
  • Fold in Blueberries: Gently fold the blueberries into the batter.
  • Layer the Cake: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the brown sugar mixture on top. Add the remaining batter and top with the remaining sugar mixture.
  • Bake the Cake: Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Finish and Serve: Once cooled, dust the cake with powdered sugar before serving.

Notes

  • If using frozen blueberries, do not thaw them; add them directly to the batter to prevent them from turning the batter purple.
  • For added flavor, try adding a pinch of nutmeg to the brown sugar topping.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250 kcal
  • Sugar: 25g
  • Sodium: 190mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

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