Why You’ll Love This Recipe
This cake is incredibly moist thanks to the sour cream, and the blueberries add bursts of fresh, fruity flavor in every bite. The crumb topping provides a sweet, slightly crunchy contrast to the soft cake. It’s easy to make, uses simple ingredients, and is perfect for serving to guests or enjoying with a cup of coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
unsalted butter (softened)
granulated sugar
eggs
vanilla extract
sour cream
fresh or frozen blueberries
For the crumb topping:
brown sugar
all-purpose flour
ground cinnamon
unsalted butter (melted)
Directions
Preheat your oven to 175°C (350°F) and grease a baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the blueberries gently to avoid breaking them.
Pour the batter into the prepared pan and spread evenly.
In another bowl, mix the crumb topping ingredients until crumbly, then sprinkle evenly over the batter.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before slicing and serving.
Servings and timing
Servings: 9–12
Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: about 1 hour
Variations
You can substitute blueberries with raspberries, blackberries, or a mix of berries. Add chopped nuts like pecans or walnuts to the crumb topping for extra crunch. For a citrus twist, include lemon zest in the batter. You can also drizzle a simple glaze over the top for added sweetness.
Storage/Reheating
Store the coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for a few seconds or warm in the oven at 160°C (320°F) until heated through.
FAQs
Can I use frozen blueberries?
Yes, use them straight from the freezer without thawing to prevent excess moisture.
What does sour cream do in the cake?
It adds moisture and richness, resulting in a tender texture.
Can I make this cake ahead of time?
Yes, it stays moist and delicious for a couple of days.
How do I prevent the blueberries from sinking?
Toss them lightly in flour before folding into the batter.
Can I freeze this coffee cake?
Yes, wrap it tightly and freeze for up to 2 months.
Can I use yogurt instead of sour cream?
Yes, plain full-fat yogurt works as a substitute.
What size pan should I use?
An 8×8 or 9×9-inch pan works well for this recipe.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, it’s ready.
Can I add a glaze on top?
Yes, a simple powdered sugar glaze pairs nicely with the flavors.
Why is my cake dense?
Overmixing the batter can lead to a dense texture, so mix just until combined.
Conclusion
Blueberry sour cream coffee cake is a comforting and flavorful treat that combines a tender crumb, juicy berries, and a sweet, buttery topping. It’s a versatile recipe that works for any time of day and is sure to become a favorite in your baking rotation.
PrintBlueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake is soft, moist, and filled with juicy berries, topped with a buttery cinnamon crumble for a perfect sweet treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Fresh or frozen blueberries
- Brown sugar
- All-purpose flour (for crumb topping)
- Ground cinnamon
- Unsalted butter (melted)
Instructions
- Preheat oven to 175°C (350°F) and grease a baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the blueberries.
- Pour batter into the prepared pan and spread evenly.
- In a separate bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- Toss blueberries in a little flour to prevent sinking.
- Use frozen blueberries without thawing to avoid excess moisture.
- Do not overmix the batter to keep the cake tender.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Can be frozen for up to 2 months when wrapped היטightly.
- Add lemon zest for a fresh citrus flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
