Blueberry Sour Cream Coffee Cake
There’s just something about a warm, buttery blueberry sour cream coffee cake that feels like home. This is the kind of recipe that fills your kitchen with the most incredible aroma while it bakes, and then delivers that perfect soft, tender crumb in every bite. The sour cream keeps the cake extra moist, while the juicy blueberries burst with flavor throughout, making this one of those recipes you’ll come back to again and again.
Blueberry Sour Cream Coffee Cake.
Whether you’re serving this for a cozy weekend breakfast, a holiday brunch, or an easy dessert, this blueberry coffee cake with sour cream checks all the boxes. It’s simple to make, uses pantry staples, and has that irresistible crumb topping that everyone loves. If you’re planning out a full brunch spread, this pairs perfectly with [LINK RECIPE], [LINK RECIPE], or even a savory option like [LINK RECIPE] to balance things out beautifully.
What really makes this sour cream blueberry coffee cake stand out is the texture. It’s soft and rich without being heavy, and the crumb topping adds just the right amount of sweetness and crunch. You can use fresh or frozen blueberries, which makes it perfect year round. It’s one of those dependable recipes that looks impressive but is actually incredibly easy to pull together.
What You Will Love About This Recipe
Super moist and tender thanks to the sour cream
Packed with juicy blueberries in every bite
Simple ingredients you probably already have on hand
Perfect for breakfast, brunch, or dessert
Easy crumb topping adds texture and flavor
Works with fresh or frozen blueberries
Great make ahead option for busy mornings
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries
For the crumb topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
¼ cup unsalted butter, melted
Preheat oven to 350°F and grease a 9×9-inch baking dish.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.
Spread the batter evenly into the prepared baking dish.
In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir until crumbly. Sprinkle evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Tips & Tricks
- Make sure your butter is softened before mixing so it creams properly with the sugar. This helps create that light, fluffy texture.
- Do not overmix the batter once you add the dry ingredients. Mixing just until combined keeps the cake soft instead of dense.
- If using frozen blueberries, do not thaw them first. Add them straight in to prevent excess moisture and color bleeding.
- Tossing blueberries lightly in flour before folding them in can help prevent them from sinking to the bottom.
- For an extra bakery style finish, sprinkle a little extra brown sugar on top before baking for a slightly crispier crumb.
- Let the cake cool slightly before slicing so it holds together nicely.
FAQs
Sour cream adds moisture and richness, giving the cake a soft and tender texture that stays fresh longer.
Store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also warm slices slightly before serving.
Yes, this freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
You can, but it’s not necessary. The crumb topping already adds plenty of sweetness, but a simple powdered sugar glaze would be a nice extra touch if you want it.
This blueberry and sour cream coffee cake is one of those recipes that feels special without requiring a ton of effort. It’s reliable, delicious, and perfect for sharing, which is exactly what makes it such a favorite.
Blueberry Sour Cream Coffee Cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
- For the crumb topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F and grease a 9x9-inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir until crumbly. Sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 608Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 92mgSodium: 276mgCarbohydrates: 95gFiber: 3gSugar: 45gProtein: 9g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
