Why You Should Try This Sour Cream Blueberry Coffee Cake

There’s something undeniably comforting about a slice of Sour Cream Blueberry Coffee Cake with your morning cup of coffee or afternoon tea. This delightful treat strikes the perfect balance between everyday simplicity and special occasion indulgence. The magic of this particular coffee cake lies in its incredible texture – tender and moist thanks to the addition of rich sour cream in the batter.

Unlike many overly sweet desserts, this Sour Cream Blueberry Coffee Cake offers a more complex flavor profile. The slight tanginess from the sour cream beautifully complements the natural sweetness of plump, juicy blueberries that burst with flavor in every bite. As these berries bake, they create pockets of jammy goodness throughout the cake.

What makes this recipe truly special is the contrast between the soft cake layers and the two-part crumb element. The middle layer features a cinnamon-sugar swirl that caramelizes slightly during baking, while the crowning glory is the buttery streusel topping that adds a delicate crunch and warm spiced notes.

This Sour Cream Blueberry Coffee Cake isn’t just delicious—it’s also versatile. It works equally well as a breakfast treat, brunch centerpiece, afternoon snack, or casual dessert. The recipe also welcomes seasonal adaptations, allowing you to showcase summer’s freshest berries or use frozen blueberries during colder months.

Perhaps most appealing for busy home bakers is how this cake actually improves with a bit of time. The flavors meld and deepen overnight, making it an ideal make-ahead option for entertaining or weekly meal prep. Whether you’re looking to impress weekend guests or simply want to elevate your daily coffee ritual, this Sour Cream Blueberry Coffee Cake delivers an experience that feels special without requiring professional baking skills.

Sour Cream Blueberry Coffee Cake

This Sour Cream Blueberry Coffee Cake combines the rich tanginess of sour cream with sweet bursts of blueberries, all crowned with a crunchy cinnamon streusel topping. The sour cream creates an incredibly moist, tender crumb that stays fresh for days, while the double layer of streusel—one in the middle and one on top—adds a delightful texture contrast and warm spice notes. Perfect for breakfast, brunch, or dessert, this coffee cake pairs beautifully with a hot beverage and brings together classic flavors that never disappoint. Easy to prepare yet impressive to serve, it’s a reliable recipe that will quickly become a family favorite.

Storage Options

This Sour Cream Blueberry Coffee Cake stays wonderfully moist for several days when properly stored. For room temperature storage, cool the cake completely, then cover tightly with plastic wrap or place in an airtight container for up to 3 days. For longer freshness, refrigerate the covered cake for up to 1 week—just bring slices to room temperature before serving for the best texture and flavor. The cake also freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator or for several hours at room temperature before enjoying.

Summary

This Sour Cream Blueberry Coffee Cake features a moist, tender vanilla cake studded with juicy blueberries, complemented by a brown sugar-cinnamon streusel layered both in the middle and on top. The addition of sour cream creates an exceptionally soft texture while adding a subtle tang that balances the sweetness. Perfect for breakfast, brunch, or dessert, this coffee cake can be prepared in about 20 minutes plus baking time, and serves 12-16 people depending on slice size.

Equipment

• 9×13-inch baking pan
• Parchment paper
• Mixing bowls (large, medium, and small)
• Electric mixer (stand or handheld)
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Wire cooling rack

Ingredients

For the Streusel:

• 1 cup all-purpose flour
• 2/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups sour cream (full fat)
• 2 cups fresh or frozen blueberries (if frozen, do not thaw)

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal, and spray with non-stick cooking spray.
2. Make the streusel topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in melted butter and stir with a fork until crumbly. Set aside.
3. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream (begin and end with the flour mixture). Mix just until incorporated after each addition.
6. Gently fold 1 1/2 cups of blueberries into the batter, being careful not to crush them.
7. Assemble the cake: Spread half of the batter evenly into the prepared pan. Sprinkle with half of the streusel mixture. Top with remaining batter (it may not fully cover the streusel, which is fine). Sprinkle the remaining 1/2 cup of blueberries over the batter, then top with the remaining streusel.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool in the pan on a wire rack for at least 30 minutes before removing.
10. Optional glaze: If desired, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake.
11. Cut into squares and serve.

Notes

• For the best texture, ensure all refrigerated ingredients (eggs, butter, sour cream) are at room temperature before beginning.
• If using frozen blueberries, add them directly to the batter while still frozen to prevent color bleeding.
• The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
• This cake can be made up to a day ahead. The flavors actually improve as it sits.

Tips for Success

• Don’t overmix the batter once the flour is added to avoid a tough cake.
• Toss blueberries in 1 tablespoon of flour before folding into the batter to help prevent them from sinking.
• For even baking, rotate the pan halfway through the baking time.
• If the streusel is browning too quickly, loosely cover the cake with aluminum foil during the last 15 minutes of baking.
• Allow the cake to cool for at least 30 minutes before slicing to ensure clean cuts.
• For a more pronounced vanilla flavor, use vanilla bean paste instead of extract.

Additional Tips and Variations

• Lemon Blueberry Variation: Add 1 tablespoon of lemon zest to the batter and replace the vanilla glaze with a lemon glaze (powdered sugar + lemon juice).
• Mixed Berry Option: Substitute half of the blueberries with raspberries or blackberries for a mixed berry version.
• Nutty Streusel: Add 1/2 cup chopped pecans or walnuts to the streusel mixture for added crunch.
• Whole Wheat Blend: Replace up to 1 cup of the all-purpose flour with white whole wheat flour for more nutrition without sacrificing texture.
• Make-Ahead Option: Prepare the streusel and measure out dry ingredients the night before to streamline morning baking.
• Individual Servings: Bake in a muffin tin for portable coffee cake muffins (reduce baking time to 20-25 minutes).
• Dairy-Free Version: Substitute plant-based butter and dairy-free sour cream alternatives (though texture may vary slightly).

Frequently Asked Questions (FAQ)

Q: Can I use Greek yogurt instead of sour cream? A: Yes, full-fat Greek yogurt makes an excellent substitute for sour cream with minimal difference in the final texture.

Q: Why did my blueberries sink to the bottom of the cake? A: Tossing blueberries in flour before adding them to the batter helps prevent sinking. Also, make sure your batter isn’t too thin.

Q: Can this cake be made gluten-free? A: Yes, substitute a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious.

Q: How do I know when the cake is done? A: Insert a toothpick into the center—it should come out clean or with a few moist crumbs, not wet batter. The cake should also spring back slightly when touched.

Q: Can I make this in a different size pan? A: Yes, but baking times will vary. A 9-inch square pan will need about the same time, while two 8-inch round pans will bake faster (check at 35 minutes).

Conclusion

This Sour Cream Blueberry Coffee Cake brings together everything we love about homestyle baking—a moist, tender crumb, plenty of fresh fruit, and that irresistible crumbly streusel topping. The combination of tangy sour cream and sweet blueberries creates a perfect flavor balance that keeps you coming back for just one more slice. Whether served warm from the oven for a special breakfast or at room temperature with afternoon tea, this versatile cake proves that simple ingredients can create something truly special. The best part? Its make-ahead capability and excellent keeping quality mean you can enjoy this Sour Cream Blueberry Coffee Cake for several days—if it lasts that long! Share it with friends and family, and watch it quickly become a requested favorite for gatherings and everyday treats alike.