Blueberry Sour Cream Coffee Cake
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This blueberry sour cream coffee cake is perfectly moist and topped with fresh blueberries and a spiced streusel topping.
This recipe is brought to you in partnership with Bushel and Berry®.
WHY YOU’LL LOVE THIS SOUR CREAM BLUEBERRY COFFEE CAKE
There are so many reasons why I think that you are going to love this coffee cake recipe:
- the recipe itself is super simple and the end result is packed with flavor.
- you don’t need any fancy equipment or accessories to get the job done.
- it is easy to whip up in just under an hour.
- that crispy, buttery streusel crumb topping… Need I say more?
Sour cream blueberry coffee cake is like the most incredible mixture of coffee cake with a burst of fruity freshness in every bite. It is super easy to make and has a delicious layer of crunchy, sweet streusel goodness on top that perfectly balances warm spice and sweet blueberries and gives it that quintessential coffee cake flavor!
As with all coffee cakes, this cake pairs perfectly with a cup of coffee or your favorite tea and can be served for breakfast, dessert, or simply a sweet snack whenever the need arises.
START WITH MY FAVORITE COFFEE CAKE RECIPE
This moist blueberry coffee cake recipe is based on my tried and true cinnamon streusel coffee cake, which has a moist and tender crumb thanks to sour cream. It is a really delicious cake that is perfectly buttery and warm thanks to the perfect amount of cinnamon.
This blueberry coffee cake recipe, however, has a layer of fresh blueberries underneath the streusel that adds a whole new level of flavor. I simply halved that original cinnamon streusel coffee cake recipe since we’re baking it in a different size pan, so rest assured, there are all the notes in the recipe about how to make this on a few different scales.
BEST BLUEBERRY COFFEE CAKE RECIPE INGREDIENTS
The ingredients you’ll need for this delicious blueberry coffee cake are simple ingredients that most home bakers will have on hand already. The sour cream adds all the moisture this cake needs as well as a slightly tangy flavor. If you don’t have sour cream, plain yogurt or Greek yogurt would work as well.
The butter used for the coffee cake batter will need to be softened room temperature, but the butter used for the streusel topping should be cold and cut into cubes. Pay attention to these two preparations before getting started on your recipe.
SOUR CREAM COFFEE CAKE
The base for this coffee cake is tried and true. I have made this dozens of times over the last decade and it’s always a hit.
For the tender cake base, you will need:
• all-purpose flour
• ground cinnamon
• baking powder
• baking soda
• salt
• unsalted butter
• light brown sugar
• granulated sugar
• egg
• vanilla extract
• sour cream
• fresh blueberries (see recipe notes about frozen blueberries)
BLUEBERRY STREUSEL TOPPING
This is my go-to streusel topping that even has its own post dedicated to how much I love it.
For the streusel topping, you will need:
• all-purpose flour
• light brown sugar
• ground cinnamon
• salt
• unsalted butter
THIS BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE IS SO EASY
Making homemade coffee cake is not a difficult process in the least. And the streusel topping is the cherry (blueberry?) on top, so don’t skip it!
MAKE THE STREUSEL TOPPING
We are going to start this whole process by making the streusel topping. You can make this topping up to three days in advance, and place it covered in the fridge until you are ready to use it, if you are looking to streamline your process at all.
STEP #1
Place the flour, brown sugar, cinnamon, and salt into a small bowl, then toss everything together with a fork until combined.
STEP #2
Add the butter to the bowl, then use a fork to smash the pieces of butter into the mixture.
STEP #3
Use your fingers to press the ingredients together until the butter is in small chunks.
STREUSEL SUCCESS TIP
When it comes to getting the texture perfect for streusel, I like to pick up chunks of butter and gently pinch them between my thumb and pointer and middle fingers to flatten slightly. I then drop the flattened pieces of butter back into the mixture so they pick up the dry mixture, then go through the whole bowl again with all of my fingers to “fluff” the mixture and turn the flattened pieces back into larger chunks. You are aiming for mostly medium-sized chunks and some larger and smaller chunks.
Set your streusel topping aside.
MAKE THE MOIST COFFEE CAKE BATTER
STEP #4
In a medium size bowl, toss together the flour, cinnamon, baking powder, baking soda, and salt. Set this mixture aside.
STEP #5
Next, cream the butter and sugars together until the mixture is light in color and fluffy in texture. Add the egg, then beat on medium speed until combined. Add the vanilla and the sour cream and beat again on medium speed until completely incorporated.
STEP #6
Stop the mixer and fold in the dry ingredients gently with a spatula until no flour lumps remain. Do not over mix the batter! Over mixing could result in a tough and dense cake.
TOP THE BATTER WITH SWEET BLUEBERRIES AND STREUSEL
STEP #7
Spread the coffee cake batter into the prepared pan, then top with blueberries, spacing them out evenly over the top of the batter.
STEP #8
Sprinkle the streusel evenly on top of the blueberries, then bake.
HOW TO SERVE COFFEE CAKE
You have so many options when it comes to serving and eating this blueberry coffee cake!
Enjoy it as is, dust the whole thing with powdered sugar, or mix ½ cup powdered sugar with 1 to 2 Tablespoons of water or milk to make a simple glaze!
If you’re feeling really fun, you could even make a berry compote like I do for my cheese blintz recipe to put on top or to serve on the side.
CAN I USE FROZEN BLUEBERRIES IN THIS COFFEE CAKE RECIPE?
This is a very common question, since having frozen fruit on hand is so much more convenient than buying fresh (plus, you can make it any time of year).
Thanks to Bushel and Berry®, I had fresh blueberries available to me because they were in season when I made this recipe. I particularly like this blueberry plant “Perpetua,” because it stays small enough to grow in a patio container and it will give you two crops of sweet and delicious blueberries! The first fruit will appear in mid-summer and again in the fall.
But the short answer to the question is yes, you can use frozen blueberries in this coffee cake recipe. However, make sure that you put them on the cake while they are still frozen.
Frozen blueberries will release more moisture than fresh blueberries, so you may need to add a few minutes to the cooking time. Keep an eye on the cake at around 35 minutes and do a toothpick test to make sure the batter is baked all the way through.
BLUEBERRY COFFEE CAKE VARIATIONS
If I’ve learned anything about baking over the last decade, it’s that folks love a good blueberry lemon combination.
That said, don’t be afraid to add some lemon juice to the simple glaze I mentioned above or sprinkle some lemon zest over the top of the baked cake for hint of lemon flavor.
I’ve also added almond extract to my coffee cakes before, which adds a nice depth of flavor. The almond pairs so nicely with the warm cinnamon and juicy blueberries, so try it out if you’re feeling like you need a few test batches to determine this actually is your new favorite best coffee cake recipe.
BLUEBERRY SOUR CREAM COFFEE CAKE FAQs
Blueberry Sour Cream Coffee Cake Recipe
Ingredients
STREUSEL TOPPING
COFFEE CAKE
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg room temperature1
- 1 teaspoon vanilla extract
- 3 ounces (85g) full fat sour cream room temperature1
- 6 ounces fresh blueberries2 1 heaping cup
Instructions
- Preheat the oven to 350ºF (177ºC).
- Spray an 8" square baking pan with non-stick spray. Set aside.
STREUSEL TOPPING
- Place flour, brown sugar, cinnamon, and salt into a small bowl. Toss together with a fork until combined.¼ cup (30g) all-purpose flour, 2 Tablespoons (25g) firmly packed light brown sugar, ¾ teaspoon ground cinnamon, ⅛ teaspoon salt
- Add the butter to the bowl, then use a fork to smash the pieces of butter into the mixture.2 Tablespoons (28g) unsalted butter
- Use your fingers to press the ingredients together until butter is in small chunks. I like to pick up chunks of butter and gently pinch them between my thumb and pointer and middle fingers to flatten slightly. I then drop the flattened pieces of butter back into the mixture so they pick up the dry mixture, then go through the whole bowl again with all of my fingers to "fluff" the mixture and turn the flattened pieces back into larger chunks. You are aiming for mostly medium-size chunks and some smaller and larger chunks. Set aside.
COFFEE CAKE
- In a medium size bowl, toss together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the egg, then beat on medium speed until combined. Add the vanilla and the sour cream and beat again on medium speed until completely incorporated.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 3 ounces (85g) full fat sour cream
- Stop the mixer and fold in the dry ingredients gently with a spatula until no flour lumps remain. Do not over mix batter.
- Spread the coffee cake batter in the prepared pan, then top with blueberries, spacing them out evenly over the top of the batter. Sprinkle the streusel evenly on top of the blueberries, then bake for 32-36 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.6 ounces fresh blueberries2
- Remove from oven and allow to cool completely on a wire cooling rack. Enjoy as is, dust with powdered sugar, or mix ½ cup powdered sugar with 1-2 Tablespoons of water or milk to make a simple glaze. Leftovers can be kept covered tightly at room temperature up to 5 days or in the refrigerator up to one week. Coffee cake freezes well, up to 2 months. Thaw in fridge overnight and allow to come to room temperature.
Notes
- Room temperature ingredients: it is always a good rule of thumb to use room temperature ingredients when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes. Read this post for more information about the importance of room temperature ingredients.
- Blueberries: you can use frozen blueberries. Do not thaw.
- To make in a 9″ x 13″ baking pan: double the recipe. Bake time is 25-30 minutes until golden brown or a toothpick inserted in center comes out clean.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Took this to work and everyone loved it. Thanks for the great recipe!
Thank you! It’s always a hit in our house!
Thank you, Min! So glad you enjoyed it!
If you love coffee cake as much as I do, this recipe hits it out of the park. Perfect texture. So much sweet, cinnamon-y goodness. And the blueberries are a wonderful little surprise!
I love the blueberry + cinnamon combo! It’s surprising and delish 🙂