How to Make Sour Cream Blueberry Coffee Cake

Why You’ll Love This Coffee Cake

This Sour Cream Blueberry Coffee Cake is more than just a dessert—it’s a crowd-pleasing treat that’s perfect for any time of day. Whether you’re hosting a brunch, craving a sweet snack, or need a dessert for a special occasion, this cake delivers on flavor, texture, and simplicity. Here’s why it’s a must-try:

Moist and Flavorful

The secret to this coffee cake’s irresistible texture is the sour cream. It keeps the cake incredibly moist while adding a subtle tanginess that balances the sweetness of the blueberries and streusel topping. Every bite is bursting with juicy blueberries and a tender crumb that melts in your mouth. The combination of flavors—sweet, tangy, and buttery—makes this cake a true delight.

Perfect for Any Occasion

This Sour Cream Blueberry Coffee Cake is incredibly versatile. It’s a hit at breakfast or brunch, pairs perfectly with your morning coffee, and doubles as a delicious dessert. Whether you’re serving it at a family gathering, holiday celebration, or just enjoying it at home, it’s guaranteed to impress. Plus, it’s easy to customize—add a drizzle of glaze or a scoop of vanilla ice cream for an extra special touch.

Easy to Make

Don’t let the deliciousness fool you—this coffee cake is surprisingly simple to make. With just a few basic ingredients and straightforward steps, even beginner bakers can achieve perfect results. The recipe doesn’t require any fancy techniques or equipment, and you can have it ready in under an hour. It’s the kind of recipe you’ll turn to again and again for its ease and reliability.

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Ingredients You’ll Need

To make this delicious Sour Cream Blueberry Coffee Cake, you’ll need a handful of simple, pantry-friendly ingredients. Each component plays a key role in creating the cake’s moist texture, sweet-tart flavor, and irresistible streusel topping. Here’s a list of everything you’ll need:

For the Cake Batter

The cake batter is the foundation of this recipe, and it’s made with ingredients you likely already have on hand:

• All-purpose flour: Provides structure to the cake.
• Granulated sugar: Brings sweetness to the recipe while ensuring a soft and tender texture.
• Unsalted butter: Provides richness and keeps the cake moist and flavorful.
• Sour cream: The star ingredient that keeps the cake moist and adds a subtle tanginess.
• Eggs: Help bind the ingredients while adding depth and richness to the recipe.
• Vanilla extract: Enhances the overall flavor.
• Baking powder and baking soda: Help the cake rise and become light and fluffy.
• Salt: Brings out the flavors and balances the sweetness beautifully.
• Fresh or frozen blueberries: Add bursts of juicy sweetness in every bite.

For the Streusel Topping

The streusel topping is what takes this coffee cake to the next level. It’s crunchy, buttery, and slightly spiced, creating the perfect contrast to the soft cake. Here’s what you’ll need:

• Brown sugar: Adds a deep, caramel-like sweetness.
• All-purpose flour: Helps create the crumbly texture.
• Cold butter: Cut into small cubes to create the perfect streusel consistency.
• Ground cinnamon: Brings a cozy warmth and a touch of spice to the dish.

Choosing the Best Blueberries

The blueberries are the star of this cake, so it’s important to choose the right ones:

• Fresh blueberries: Ideal if they’re in season, as they’re plump, juicy, and full of flavor.
• Frozen blueberries: A great alternative when fresh blueberries aren’t available. Be sure to use them straight from the freezer (do not thaw) to prevent the batter from turning purple.
• Tips for success: Toss the blueberries in a little flour before folding them into the batter. This keeps them from sinking to the bottom of the cake while it bakes.

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Step-by-Step Instructions

Making this Sour Cream Blueberry Coffee Cake is easier than you might think! Follow these simple steps to create a moist, flavorful cake with a crunchy streusel topping. Whether you’re a beginner or an experienced baker, this recipe is foolproof and delivers delicious results every time.

H3: Preparing the Batter

1. Preheat the Oven: Begin by setting your oven to 350°F (175°C) to get it ready for baking. Grease a 9-inch baking pan with butter or non-stick spray, and set it aside.
2. Cream Butter and Sugar: In a large bowl, beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together until the mixture is light and fluffy. This step ensures a tender crumb.
3. Add Wet Ingredients: Beat in 2 large eggs, one at a time, followed by 1/2 cup of sour cream and 1 teaspoon of vanilla extract. Mix until smooth and well combined.
4. Combine Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
5. Mix Wet and Dry Ingredients: Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Be mindful not to overmix, as this could result in a dense cake.
6. Fold in Blueberries: Gently fold in 1 1/2 cups of fresh or frozen blueberries (tossed in a little flour to prevent sinking).

Pro Tip: For more baking tips, check out our Breakfast Category

Making the Streusel Topping

1. Combine Dry Ingredients: In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup of all-purpose flour, and 1 teaspoon of ground cinnamon.
2. Cut in Butter: Add 1/4 cup of cold, cubed butter to the mixture. Use a fork or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Set Aside: Once the streusel is ready, set it aside while you prepare the cake batter.

Pro Tip: For more streusel topping ideas, visit our post on 5 Easy Streusel Topping Variations.

Baking and Cooling

1. Assemble the Cake: Pour the prepared batter into the greased baking pan and spread it evenly. Sprinkle the streusel topping over the batter in an even layer.
2. Bake: Put the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Allow the cake to cool in the pan for 10-15 minutes before moving it to a wire rack to cool completely.

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Tips for Success

Baking the perfect Sour Cream Blueberry Coffee Cake is easy when you follow a few simple tips. These expert suggestions will help you avoid common pitfalls, enhance the flavor, and ensure your cake turns out moist, flavorful, and absolutely delicious every time.

Avoid a Dry Cake

A dry cake can be disappointing, but with these tips, you’ll achieve a moist and tender crumb every time:

• Don’t Overmix the Batter: Overmixing can develop too much gluten, leading to a dense and dry cake. Mix the ingredients just until combined.
• Use Sour Cream: The sour cream in this recipe is key to keeping the cake moist. Its fat content and acidity create a tender texture.
• Don’t Overbake: Check the cake for doneness a few minutes before the recommended baking time. When a toothpick is inserted into the center, it should come out with a few moist crumbs, but not wet batter.
• Store Properly: Keep the cake covered or in an airtight container to prevent it from drying out.

Fresh vs. Frozen Blueberries

Both fresh and frozen blueberries work well in this recipe, but there are a few things to keep in mind:

• Fresh Blueberries: These are ideal when in season. They’re juicy, sweet, and hold their shape well during baking.
• Frozen Blueberries: A great option when fresh blueberries aren’t available. Use them straight from the freezer (do not thaw) to prevent the batter from turning purple. Toss them in a little flour before folding them into the batter to help them distribute evenly.
• Taste and Texture: Fresh blueberries tend to be slightly sweeter, while frozen blueberries can release more juice, adding extra moisture to the cake.

Adding a Glaze

A simple glaze can take your Sour Cream Blueberry Coffee Cake to the next level. Here’s how to make and use one:

• Basic Glaze Recipe: Mix 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. Add 1/2 teaspoon of vanilla extract for extra flavor.
• How to Apply: Drizzle the glaze over the cooled cake using a spoon or a piping bag. Give it a few minutes to set before serving.
• Flavor Variations: Add a touch of lemon zest or juice to the glaze for a citrusy twist, or use maple syrup instead of milk for a richer flavor.

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Serving and Storing

Once you’ve baked your delicious Sour Cream Blueberry Coffee Cake, it’s time to enjoy it! Whether you’re serving it fresh out of the oven or saving some for later, these tips will help you make the most of your cake. From serving suggestions to storage hacks, here’s everything you need to know.

Best Ways to Serve

This Sour Cream Blueberry Coffee Cake is incredibly versatile and can be enjoyed in many ways:

• Warm or Room Temperature: Serve the cake slightly warm for a cozy treat, or at room temperature for a classic coffee cake experience.
• With Coffee or Tea: Pair a slice with your favorite cup of coffee or tea for a perfect breakfast or afternoon snack.
• Add Toppings: Elevate your cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra glaze.
• For Special Occasions: Serve it as a dessert at brunches, potlucks, or holiday gatherings. It’s always a crowd-pleaser!

Storing for Freshness

To keep your Sour Cream Blueberry Coffee Cake fresh and delicious, follow these storage tips:

• Room Temperature: Store the cake in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. This is ideal if you plan to enjoy it quickly.
• Refrigerator: For longer storage, place the cake in the refrigerator for up to 5 days. Allow it to reach room temperature or warm it up slightly before serving.
• Prevent Drying Out: If the cake is cut, press a piece of plastic wrap directly onto the exposed surface to keep it moist.

Freezing Tips

Yes, you can freeze this coffee cake! Here’s how to do it properly:

• Cool Completely: Allow the cake to cool completely before freezing to prevent condensation and sogginess.
• Wrap Well: Wrap the cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container.
• Freeze: Store the cake in the freezer for up to 2-3 months.
• Thawing: When ready to enjoy, thaw the cake overnight in the refrigerator or at room temperature for a few hours. Warm it in the oven at 300°F (150°C) for 10-15 minutes to refresh its texture.