Blueberry Sour Cream Coffee Cake Recipe

If you are looking for a delightful treat that combines the perfect balance of moist, tangy, and sweet, let me introduce you to the Blueberry Sour Cream Coffee Cake Recipe. This cake is an absolute showstopper with its tender crumb enriched by sour cream, bursting with juicy blueberries, and topped with a cinnamon-sugar streusel that adds the perfect crunch. Whether you’re serving it for breakfast, brunch, or an afternoon pick-me-up, this cake never fails to bring joy and that cozy homemade feeling with every bite.

Ingredients You’ll Need

The ingredients in this Blueberry Sour Cream Coffee Cake Recipe are refreshingly simple but thoughtfully chosen to contribute to its wonderful texture, flavor, and appearance. Each one plays a crucial role—from the creamy sour cream that keeps the cake incredibly moist, to the fresh blueberries adding pops of color and natural sweetness.

• 1/2 cup unsalted butter, softened: Helps create a tender texture and rich flavor in the cake base.
• 1 cup granulated sugar: Sweetens the cake without overpowering the natural blueberry taste.
• 2 large eggs: Bind all ingredients together while adding lightness.
• 1 teaspoon vanilla extract: Adds a warm, aromatic layer of flavor.
• 1 cup sour cream: Gives the cake a moist, tender crumb with a slight tanginess.
• 2 cups all-purpose flour: Forms the structure of the cake.
• 1 teaspoon baking powder: Helps the cake rise and become fluffy.
• 1/2 teaspoon baking soda: Works with sour cream to produce a tender crumb.
• 1/4 teaspoon salt: Balances sweetness and enhances flavors.
• 1 cup fresh or frozen blueberries (do not thaw frozen): Bursting with juicy flavor and beautiful blue hues.
• 1/3 cup granulated sugar (for streusel): Adds sweetness and crunch to the topping.
• 1/3 cup brown sugar: Offers a rich molasses flavor perfect for the streusel.
• 1 teaspoon ground cinnamon: Infuses the topping with warm, spicy notes.
• 1/4 teaspoon salt (for streusel): Enhances all the streusel ingredients.
• 1/2 cup all-purpose flour (for streusel): Creates the crumbly texture of the topping.
• 1/4 cup unsalted butter, melted: Binds the streusel ingredients into delicious crumbs.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking dish or springform pan well, ensuring your cake doesn’t stick and comes out beautifully after baking. This step is essential and sets the stage for even cooking and easy removal.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This process traps air in the batter, which helps make the cake tender and rise nicely. Once creamed, beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Step 3: Add Vanilla and Sour Cream

Mix in the vanilla extract to lift the flavors and then add the sour cream for that signature moistness and subtle tang that defines this coffee cake. The sour cream does double duty—it tenderizes the crumb while lending a gentle richness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that your leavening agents and salt are evenly distributed in the batter for consistent texture and flavor.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cake dense, so gently fold the ingredients to keep the batter light and airy.

Step 6: Fold in Blueberries and Pour Batter

Carefully fold in your fresh or frozen blueberries without thawing to avoid excess moisture in the batter. They will provide juicy bursts of flavor throughout the cake. Spread the batter evenly in the prepared pan to ensure even baking.

Step 7: Make and Sprinkle Streusel Topping

Mix together granulated sugar, brown sugar, cinnamon, salt, and flour in a bowl. Then stir in the melted butter until the mixture forms crumbly clusters. Sprinkle this streusel generously over the blueberry batter. This crunchy topping adds wonderful texture contrast to the soft cake beneath.

Step 8: Bake

Bake your coffee cake for 40 to 45 minutes. Use a toothpick to test doneness—it should come out clean or with just a few moist crumbs attached. Once done, let the cake cool in the pan for about 10 minutes before slicing. This rest time helps the cake set perfectly for neat slices.

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

Serving your Blueberry Sour Cream Coffee Cake Recipe with a dusting of powdered sugar or a simple glaze can elevate its appearance and add an extra dash of sweetness. Fresh blueberries or a sprig of mint on top can also make it look irresistible and fresh.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of coffee or tea. For brunch, consider serving it alongside creamy yogurt, fresh fruit, or even a light salad to balance the sweetness and create a more substantial meal.

Creative Ways to Present

For a special occasion, serve slices with whipped cream or a scoop of vanilla ice cream for a dessert twist. You could also cut the cake into smaller squares and serve it on a platter as bite-sized treats at a gathering or party.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover your Blueberry Sour Cream Coffee Cake Recipe tightly with plastic wrap or store it in an airtight container. It will keep fresh at room temperature for up to 2 days, but refrigeration will extend its life to about 5 days, keeping it moist and delicious.

Freezing

You can freeze this coffee cake if you want to enjoy it later. Wrap it well in plastic wrap and aluminum foil or store in a freezer-safe container. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before serving for best texture.

Reheating

To enjoy the coffee cake warm, reheat slices in the microwave for about 15-20 seconds or in an oven at 300°F (150°C) for 10-15 minutes. This brings back the fresh-baked softness and enhances the flavors.

FAQs

Can I use frozen blueberries in this Blueberry Sour Cream Coffee Cake Recipe?

Yes, you can use frozen blueberries without thawing them. Adding them frozen helps prevent the batter from becoming too watery and preserves little bursts of blueberry flavor throughout the cake.

What if I don’t have sour cream? Can I substitute it?

You can substitute sour cream with Greek yogurt or buttermilk in equal amounts. These alternatives will maintain the cake’s moist texture and slight tang, though sour cream usually provides the richest flavor.

How do I know when the coffee cake is done baking?

Insert a toothpick into the center of the cake after about 40 minutes. If it comes out clean or with just a few crumbs sticking to it, the cake is fully baked. If batter sticks, give it a few more minutes and test again.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking blend that measures one-to-one. The texture might vary slightly, but it will still be moist and flavorful.

Is this Blueberry Sour Cream Coffee Cake Recipe suitable for breakfast?

Absolutely! This coffee cake is a fantastic breakfast or brunch option. The combination of blueberries, cinnamon streusel, and moist cake makes it a comforting morning treat any day of the week.

Final Thoughts

I truly hope you give this Blueberry Sour Cream Coffee Cake Recipe a try because it brings such wonderful warmth and happiness to any table. The harmony of flavors and textures, paired with its straightforward preparation, makes it a cherished favorite to enjoy with family and friends. Baking this cake is like wrapping yourself in a cozy hug, one slice at a time.

Blueberry Sour Cream Coffee Cake Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 9 servings 1x

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Description

This Blueberry Sour Cream Coffee Cake is a moist, tender, and deliciously flavorful dessert, perfect for breakfast or an afternoon treat. It features a soft sour cream batter loaded with fresh or frozen blueberries, topped with a cinnamon-sugar streusel that adds a delightful crumbly texture and sweetness. Baked to golden perfection, this cake is simple to prepare and sure to please a crowd.

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Ingredients

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Cake:

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

Streusel Topping:

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

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or a springform pan thoroughly to prevent the cake from sticking.
2. Cream butter and sugar: In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps incorporate air for a tender crumb.
3. Add eggs, vanilla, and sour cream: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until smooth and combined.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
5. Fold in blueberries: Carefully fold in the fresh or frozen blueberries, trying not to break them, to evenly distribute throughout the batter.
6. Prepare streusel topping: In a small bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in the melted butter until the mixture becomes crumbly with small clumps.
7. Assemble and bake: Spread the batter evenly in the prepared pan. Sprinkle the streusel topping generously over the batter. Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the cake to cool in the pan for about 10 minutes to set. Slice and serve warm or at room temperature for the best flavor and texture.

Notes

• Use fresh or frozen blueberries; if using frozen, do not thaw to avoid turning the batter blue and watery.
• Ensure not to overmix the batter as this can result in a dense cake.
• The streusel topping can be adjusted with more or less cinnamon depending on your taste preference.
• Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent touch.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American