Blueberry Sour Cream Coffee Cake

Blueberry sour cream coffee cake isn’t fancy or fussy—but it always feels like a small celebration. I baked it last Sunday when the morning was slow, and the blueberries in the fridge were begging to be used. As the scent of cinnamon and butter filled the air, it turned a quiet breakfast into something a little brighter.

This cake has a way of comforting people without asking too much of you in return. It’s the kind of recipe that brings neighbors to the porch and keeps family hovering in the kitchen, sneaking bites before it cools.

Every slice gives you something to smile about: a golden crumb, the surprise burst of berry, and that crisp layer of brown sugar on top. It fits into any part of your day—from a sweet midmorning break to a late-night fridge raid with a fork in hand.

What Is Blueberry Sour Cream Coffee Cake?

This is a soft, moist breakfast cake made with sour cream for richness and tender texture. Fresh or frozen blueberries bring a juicy pop, and a cinnamon streusel topping adds crunch and warmth.

Despite its name, there’s no coffee in the cake—just the perfect excuse to serve it with a cup.

Why You’ll Love This Recipe

• Moist, tender, bakery-style texture
• Bursting with blueberries in every bite
• Sweet cinnamon streusel topping
• Easy to make with pantry ingredients
• Perfect for brunch, gifting, or snacking

Ingredients

For the Cake Batter:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1½ tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1½ cups blueberries (fresh or frozen, unthawed if frozen)

For the Streusel Topping:

• ½ cup brown sugar, packed
• ⅓ cup all-purpose flour
• 1 tsp cinnamon
• ¼ cup cold unsalted butter, cubed

Optional:

• ¼ cup chopped pecans or walnuts
• Powdered sugar for dusting

Directions

Step 1: Prepare the streusel.
In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry cutter or your fingers until crumbly. Stir in nuts if using, then refrigerate to keep cold.

Step 2: Cream butter and sugar.
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish. In a large bowl, beat softened butter and sugar until fluffy, about 2–3 minutes.

Step 3: Add wet ingredients.
Beat in eggs one at a time. Mix in sour cream and vanilla until smooth.

Step 4: Mix dry ingredients.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet mixture and stir just until combined—do not overmix.

Step 5: Fold in blueberries.
Gently fold in blueberries with a spatula. If using frozen, toss them with a little flour first to prevent sinking.

Step 6: Assemble and bake.
Spread batter evenly in the prepared pan. Top with streusel. Bake for 45–50 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan for 15 minutes before slicing.

Cooking Notes & Common Mistakes

Overmixing the batter can lead to a dense cake—just fold until the flour disappears.

If using frozen berries, keep them frozen when folding in to avoid color bleeding.

And don’t skip chilling the streusel; warm butter will melt into the cake instead of crisping up.

Serving Suggestions & Pairings

Serve it warm with coffee or tea for a cozy morning treat. For brunch, it pairs beautifully with a fruit salad or egg dish. A little whipped cream or lemon glaze turns it into a lovely dessert, too.

Variations and Customizations

You can swap blueberries for raspberries or diced peaches. Try adding a pinch of cardamom to the batter for a fragrant twist.

Greek yogurt can replace sour cream, though the cake will be slightly less rich.

Storage & Reheating

Wrap leftovers tightly and store at room temperature for 2 days or refrigerate for up to 5 days.

To reheat, warm a slice in the microwave for 15–20 seconds.

The cake also freezes well—wrap individual squares and store for up to 2 months. Thaw at room temperature and rewarm before serving.

Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries?
Yes. Use them straight from the freezer and coat them in flour before folding into the batter to prevent them from sinking.

2. Can I bake this in a different pan size?
Yes, you can use a 9-inch round pan or double the recipe for a 9×13-inch dish. Just adjust the baking time as needed.

3. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out with moist crumbs but no batter, it’s ready. Don’t wait for it to be completely dry.

4. Can I make it dairy-free?
Use a plant-based butter and dairy-free yogurt alternative for the sour cream. The texture may vary slightly, but it still works.

5. Can I make this the night before?
Absolutely. It tastes even better the next day. Store it tightly covered at room temp or in the fridge.

Final Thoughts

This blueberry sour cream coffee cake is one of those easy bakes that surprises you—simple ingredients, big comfort. It’s a recipe I come back to when I want to feel grounded and give people something from the heart.

If you try it, I’d love to hear what you think. And if you’re on a berry streak, check out my raspberry almond loaf—it’s just as tender and twice as pretty.