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Blueberry Sour Cream Coffee Cake 

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If you’re looking for the best blueberry coffee cake, you can stop searching. This blueberry coffee cake with sour cream is moist and tender, deliciously sweet, and absolutely loaded with blueberries! And the best part? Both the hubs and kids will love it!

A side view of a blueberry coffee cake slice in the middle of other coffee cake slices.

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I love a good breakfast coffee cake and coffee cake is always a staple around the holidays at my family gatherings. And if my husband’s reaction is any clue, I really hit it out of the park with this sour cream blueberry coffee cake recipe. It definitely has something to do with the streusel!

This coffee cake with sour cream is so moist and tender and just packed with delicious, plump blueberries and a sweet, buttery crumb topping. And you won’t believe how easy it is to make!

Blueberry coffee cake is perfect for a New England inspired cozy Sunday breakfast.

Or better yet-serve it with a scoop of homemade vanilla ice cream as a delicious dessert option. I highly recommend trying it both ways!

Why You’ll Love This Sour Cream Coffee Cake Recipe

  • It’s a moist and tender cake with a delicious sweet and buttery crumb topping
  • Loaded with delicious, sweet blueberries (use fresh or frozen berries!)
  • Great for a cozy Sunday breakfast
  • Leftover slices also make a great dessert or easy on the go treat!

The coffee cake portion of the recipe was inspired by reader favorite Mixed Berry Muffins and the topping comes from another fan favorite, Dutch Apple Pie! So it’s safe to say you are going to LOVE this recipe!

Overhead image of ingredients needed for coffee cake recipe.

Ingredients

This delicious blueberry sour cream coffee cake is made with wholesome, fresh ingredients you probably have in your kitchen right now!

For The Streusel Topping:

  • All Purpose Flour
  • Light Brown Sugar
  • Ground Cinnamon – to add a little warmth.
  • Salt – I use coarse Kosher salt for a nice balance of sweet and salty.
  • Unsalted Butter – melted but not hot. If you only have salted butter, reduce or omit the salt called for in the recipe card.

For The Coffee Cake:

  • All Purpose Flour
  • Baking Powder + Baking Soda
  • Kosher Salt– not the same as table salt. Kosher salt is more mild and coarser than table salt.
  • Fresh Lemon Zest – for a hint of lemon flavor and adds a boost to the berries.
  • Unsalted Butter – melted and slightly cooled
  • Granulated Sugar
  • Sour Cream – Not low fat. Full fat yields the best results. Allow to warm slightly at room temp while getting the rest of your ingredients.
  • Egg – I always use fresh, large eggs. Allow to warm slightly at room temp while getting the rest of your ingredients.
  • Vanilla Extract
  • Wild Blueberries – Frozen can also be used. See substitution options below.

Tip: The recipe card calls for 2 cups of wild blueberries. If you can’t find the small “wild” blueberries, use the big ones and reduce the amount to 1 ½ to 1 ¾ cup. Make sure they’re distributed evenly throughout the cake for even baking.

Step by Step Instructions

Step 1

Prep: Take the sour cream and the egg out of the fridge to warm up while you prep the rest of the ingredients and spray an 8-inch x 8-inch baking dish with cooking spray.

A bowl of ingredients in a clear bowl with a whisk or melted butter off to the side.

Make the topping by combining the flour, brown sugar, cinnamon, and salt in a small bowl. Whisk to combine. 

Step 2

Crumb topping in a clear bowl with a blue spatula and whisk off to the side.

Pour the melted butter over the dry ingredients and stir until big crumbs start to form and the dry ingredients are evenly moistened. Set aside.

Step 3

Dry ingredients in a glass bowl topped with lemon zest.

To make the cake, combine the flour, baking powder, baking soda, salt, and lemon zest in a large bowl. Whisk the flour mixture to combine the ingredients. 

Step 4

Wet ingredients whisked in a small bowl.

In a medium bowl, combine the sugar, sour cream, and butter. Whisk until smooth. Add the egg and vanilla extract to the sugar and butter mixture and combine well.

Step 5

Blueberries added to the flour mixture.

Add the blueberries to the dry ingredients and quickly toss to coat.

Step 6

Blueberries in Coffee cake batter in a bowl with a blue spatula.

Pour the wet ingredients over the dry ingredients and gently fold until no streaks of flour remain. Distribute the berries as evenly as possible.

Step 7

Coffee cake batter in a glass baking dish.

Use a rubber spatula to spread the cake batter into a prepared pan.

Coffee cake in a baking dish topped with streusel.

Sprinkle the crumble topping on top of the batter. Clump any sandy crumbs at the bottom of the bowl in your hand to make large crumbles.

Step 8

Coffee cake surrounded with blueberries, lemons, on a cooling rack.

Bake in a 350-degree F oven for 50-60 minutes until a toothpick inserted in the center of the cake comes out clean.

Pro Tip: For best flavor, let the coffee cake cool to room temperature before serving.

Can I Use Frozen Blueberries?

Yes, you can! Use frozen berries in a 1:1 swap with fresh berries.  Do not thaw the frozen berries before adding them to the batter. Also, using frozen berries may add a few extra minutes to the cooking time.

Substitutions and Variations

  • Whole milk Greek yogurt can be swapped for sour cream
  • Use frozen blueberries in place of fresh ones when the fresh are out of season. Big berries can be swapped for wild blueberries.
  • Refined coconut oil can be used in place of butter. (Make sure to use “refined” so it doesn’t taste like coconut.) 
Close up of sliced coffee cake and blueberries.

Tips & Tricks

  • Take the egg and sour cream out of the fridge to warm up slightly while preparing the rest of your ingredients. They don’t need to be at room temperature but it will help the melted butter from solidifying when mixed.
  • Don’t over-mix the batter or the cake will be tough. Be especially mindful of this if using an electric mixer.
  • Clump the streusel mixture with your hands to make big crumbs as you put on the topping.

How to Serve

Serve this coffee cake as part of a complete breakfast or as part of a pastry platter with easy cinnamon rolls, blueberry muffins, fresh fruit, and more.

You can also serve your blueberry coffee cake with some homemade strawberry ice cream or vanilla ice cream for a decadent dessert.

a slice of blueberry coffee cake on a white plate.

How to Store Leftover Blueberry Coffee Cake

Store coffee cake in an airtight container at room temperature for up to 3 days. 

Coffee cake can also be frozen for up to a month when properly stored and sealed in an airtight container. Let the frozen coffee cake thaw at room temperature before eating.

FAQs

Can I make this coffee cake recipe in a different pan?

Yes. This recipe can be made in a 9×9 pan, just reduce the baking time.

What does sour cream do to coffee cake? 

Sour cream adds moisture and the acidity works with the baking soda to produce a tremendously tender crumb texture.

Does coffee cake have coffee in it? 

Nope. That’s a common misconception. Coffee cake is a breakfast bake that’s meant to be served with coffee! This is especially delicious with a foamy cold brew.

More Blueberry Recipes

Summer is blueberry season here in Maine, and boy do we love to put blueberries in everything! Here are just a few of my favorite blueberry recipes you’re sure to enjoy too!

Two glasses of blueberry lemonade with blueberries and a pitcher off to the side.

The Best Blueberry Lemonade Recipe

Blueberry muffin on a cooling rack with a cup of blueberries on the side.

Blueberry Cake Mix Muffins Recipe

BBQ sauce in a mason jar. Blueberries in the background.

Homemade Blueberry BBQ Sauce

Apple blueberry crisp in a white bowl, placed on a green napkin.

Easy Apple Blueberry Crisp (With Oat Crumble Topping)

A pile of blueberry pie cookies with flaky, all butter crust and blueberry jam filling

The Best Blueberry Pie Cookies

Blueberry muffins on a cooling rack with a subway tile background.

Blueberry Banana Oatmeal Muffins

Image of a whisk

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A side view of a blueberry coffee cake slice in the middle of other coffee cake slices.

Blueberry Coffee Cake With Sour Cream

Yield: 12 Pieces
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

A moist and delicious blueberry coffee cake made with sour cream, fresh blueberries and topped with a buttery crumb topping!

Ingredients

Streusel Crumb Topping

  • 1/2 cup of all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon coarse Kosher salt
  • 3 tablespoons unsalted butter, melted but not hot.

Blueberry Coffee Cake

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of coarse Kosher salt
  • 1 teaspoon of fresh lemon zest (optional)
  • 8 tablespoons of unsalted butter, melted and slightly cooled
  • 1 cup of granulated sugar
  • 1 cup of sour cream (not low fat)
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • 2 cups (10 oz) of wild blueberries (fresh or frozen)

Instructions

  1. Prep: Let the sour cream and egg sit out on the counter and warm up while you prep the rest of the ingredients. They don't need to be room temperature, but just not super cold. Spray an 8-inch x 8-inch baking dish with cooking spray.
  2. Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt in a small bowl. Whisk to combine. 
  3. Pour the 3 tablespoons of melted butter over the dry ingredients and mix until big clumps form and the dry ingredients are evenly moistened. Set aside.
  4. To make the cake, combine the flour, baking powder, baking soda, salt, and lemon zest in a large bowl. Whisk to combine. 
  5. In a medium bowl, combine the sugar, sour cream, and butter. Whisk until smooth. Add the egg and vanilla extract and mix until well combined.
  6. Add the blueberries to the dry ingredients and quickly toss to coat.
  7. Pour the wet ingredients over the dry ingredients and gently fold the batter until no streaks of flour remain. Distribute the berries as evenly as possible.
  8. Spread into a prepared 8-inch x 8-inch baking dish and top with the streusel crumbs. Clump any sandy crumbs at the bottom of the bowl in your hand to make large crumbles.
  9. Bake the coffee cake in a 350-degree F oven for 50-60 minutes until a toothpick inserted comes out clean.
  10. For the best flavor, allow the coffee cake to cool to room temperature before serving.

Notes

  • If using frozen blueberries, do not thaw first. You may need 5 extra minutes of baking time.
  • Big blueberries can be used in place of (small) wild blueberries. Just reduce the amount of berries to 1 1/2 to 1 3/4 cup. This will help the cake bake evenly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 270mgCarbohydrates: 47gFiber: 1gSugar: 25gProtein: 4g

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