Blueberry Sour Cream Coffee Cake Recipe

When I first tried this Blueberry Sour Cream Coffee Cake Recipe, I was immediately hooked—it has this beautifully tender crumb thanks to the sour cream, and those bursts of juicy blueberries throughout make every bite exciting. It’s the kind of coffee cake that feels both comforting and a little special, perfect for weekend brunches or sharing with friends over a steaming cup of morning coffee.

You’ll find that this recipe strikes a lovely balance between sweet and tangy, and the crumbly cinnamon topping adds just the right touch of texture. Plus, it’s surprisingly easy to make—once you get the hang of mixing the batter and assembling the layers, you’ll want to bake it again and again.

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Ingredients You’ll Need

These ingredients come together to create a deliciously moist cake with a crumbly, buttery topping. Using fresh, high-quality blueberries really makes a difference in flavor and texture.

• Flour: Essential for structure; I recommend using all-purpose flour for the perfect crumb.
• Brown Sugar: Adds a subtle molasses flavor that deepens the cake’s taste.
• Cinnamon: Gives the crumb topping a warm, comforting hint.
• Butter: Use softened unsalted butter for both the batter and topping to ensure creaminess.
• Baking Powder: The leavening agent that helps the cake rise beautifully.
• Salt: Just a pinch balances all the flavors perfectly.
• Sugar: Adds sweetness to the batter; I like a mix of white and brown sugars here.
• Sour Cream: This is the star ingredient for moistness and tang.
• Milk: Helps with the batter’s consistency; whole milk works best.
• Eggs: Bind everything together and add richness.
• Vanilla Extract: Always a must for enhancing the flavor.
• Blueberries: Fresh is best, but frozen works if handled right—just toss them in a bit of flour to keep them from sinking.
• Powdered Sugar: For the delicate, sweet drizzle icing that finishes it all off.

Variations

I love to play around with this Blueberry Sour Cream Coffee Cake Recipe to keep things interesting. You can easily swap ingredients or add mix-ins depending on your mood or what you have on hand.

• Lemon Zest Twist: Adding a teaspoon of lemon zest to the batter brightens the flavor beautifully—I tried this last summer and my family went crazy for it.
• Mixed Berries: Feel free to use a blend of raspberries, blackberries, and blueberries for a more complex berry flavor.
• Gluten-Free: Substitute regular flour with a gluten-free blend; just be sure to check the baking powder is gluten-free too.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on the crumb topping for added crunch and a nutty flavor.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Prepare the Crumb Topping

Start by mixing the flour, brown sugar, and cinnamon in a small bowl. Then add softened butter and use a fork to blend it all until the mixture resembles damp sand with some pea-sized butter chunks. This crumb topping will add that irresistible cinnamon-sugar texture on top, so don’t rush it—getting those little butter bits is key to a perfect crunch.

Step 2: Mix the Dry Ingredients for the Cake Batter

In a large bowl, whisk together the flour, baking powder, salt, sugar, and brown sugar. I usually like to sift the flour and baking powder together so the cake rises evenly. Setting this aside lets you get all the dry ingredients ready for quick assembly.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the sour cream, milk, eggs, and vanilla until smooth. Bringing all the wet ingredients to room temperature before mixing really helps the batter come together more easily, which I discovered after a few tries.

Step 4: Cream Butter into Dry Mix, Then Add Wet Ingredients

Add the softened butter to the dry ingredients and mix until crumbly—this is where a stand mixer is your best friend. Then pour in the wet ingredients and stir until just combined. Overmixing can make the cake dense, so stop as soon as you don’t see flour streaks.

Step 5: Assemble the Coffee Cake

Grease a 9×13-inch pan and pour in just over half the batter, spreading it to an even layer. Sprinkle the blueberries over this first layer; if you’re using frozen berries, toss them in some flour first so they don’t sink. Top with the remaining batter, spread evenly, then sprinkle the crumb topping on and gently press it in.

Step 6: Bake and Drizzle

Bake at 350°F for 50 to 60 minutes. If the top browns too quickly, tent the pan loosely with foil to prevent burning while the center finishes baking. Once out of the oven, mix powdered sugar with a little water or milk for a smooth drizzle, then spoon it over the warm cake. Trust me, this finishing touch takes it over the top!

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

I love dusting the coffee cake with a bit of extra powdered sugar just before serving—it adds a pretty, snowy look that’s so inviting. Fresh blueberries scattered on top brighten it even more, especially if you’re serving it for a special treat.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a small scoop of vanilla ice cream for an indulgent brunch. A simple fruit salad on the side keeps things fresh and light, balancing the richness of the coffee cake.

Creative Ways to Present

For holiday brunches or gatherings, I’ve served this cake in a beautiful glass trifle dish, layering the cake cubes with fresh berries and whipped cream for a stunning presentation. It turns the coffee cake into a festive, sharable dessert that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover coffee cake covered tightly at room temperature for up to two days, which keeps it moist and fresh. If your kitchen is warmer, the fridge is fine, though I recommend bringing it back to room temperature before serving for best texture.

Freezing

This coffee cake freezes beautifully. I usually cut it into squares, wrap them individually in plastic wrap, then place them in a freezer bag. When I’m ready to enjoy, I thaw pieces overnight in the fridge.

Reheating

To refresh leftovers, I warm the coffee cake squares in the microwave for 20-30 seconds or pop them in a 325°F oven for about 10 minutes. This revives the softness and brings out the flavors like it was just baked.

FAQs

Final Thoughts

I absolutely love how this Blueberry Sour Cream Coffee Cake Recipe turns out every single time—it’s like a little slice of cozy happiness on a plate. Whether it’s for a weekend brunch, a holiday gathering, or just a sweet way to start your day, I think you’ll enjoy making and sharing it as much as I do. Give it a try, and I’m confident it’ll become one of your go-to coffee cake recipes too!

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