Blueberry Sour Cream Coffee Cake Recipe

If you’re looking for a coffee cake that feels like a warm hug on a lazy weekend morning, this Blueberry Sour Cream Coffee Cake Recipe is exactly what you need. I absolutely love how the sour cream adds a tender, moist crumb that you just can’t get with plain butter or oil. The burst of fresh blueberries nestled between layers of buttery cake and a perfectly crunchy cinnamon crumb topping makes every bite a little celebration.

When I first tried this recipe, it quickly became my go-to for brunch gatherings and cozy breakfasts at home. Whether you’re serving friends or just treating yourself, the balance of sweet, tangy, and rich flavors means this cake never overstays its welcome. If you haven’t made a Blueberry Sour Cream Coffee Cake Recipe before, you’re in for a real treat that’s simple enough to whip up anytime but special enough to impress.

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Ingredients You’ll Need

You’ll find that the ingredients here are pretty straightforward pantry staples but come together beautifully to create a dreamy texture and rich flavor. Using fresh or frozen blueberries works fine, and I have a handy tip for each to help you keep that berry goodness evenly distributed throughout the cake.

• All-purpose flour: Essential for structure; a trusted all-purpose works best for crumb cake.
• Brown sugar: Adds deep caramel notes to both the batter and the crumb topping.
• Cinnamon: Infuses that warm, comforting aroma into the crumb topping.
• Butter (softened): Using softened butter helps you achieve the perfect crumb texture.
• Sour cream: The star ingredient that keeps the cake tender and moist.
• Milk: Adds just enough liquid to balance the batter without weighing it down.
• Eggs: Provide richness and help the cake rise.
• Vanilla extract: Boosts the flavor profile with a sweet, mellow depth.
• Blueberries: Fresh or frozen, these little bursts of fruit are what make this coffee cake special.
• Powdered sugar: For that simple yet elegant drizzle frosting on top.

Variations

I love tweaking this Blueberry Sour Cream Coffee Cake Recipe depending on the season or what’s in my pantry. Don’t hesitate to make it your own with these easy swaps — you might discover a new family favorite!

• Lemon Zest: Adding a teaspoon of fresh lemon zest to the batter brightens up the blueberries beautifully — I started tossing this in after a friend brought a lemon tree bounty!
• Mixed Berries: Substitute half the blueberries with raspberries or blackberries for a more complex berry flavor.
• Gluten-Free: I’ve had great luck using a 1:1 gluten-free flour blend to make this recipe work for gluten-sensitive friends.
• Nut Topping: For some crunch, sprinkle chopped pecans or walnuts atop the crumb before baking.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Whip up that irresistible crumb topping

Start by mixing flour, brown sugar, and cinnamon in a small bowl — this combo gives the crumb its signature flavor and texture. Then, cut in softened butter using a fork until the mixture looks like damp sand with little butter peas throughout. This crumb topping is what adds that delicate crunch and sweet cinnamon finish, so don’t rush it!

Step 2: Prepare the luscious coffee cake batter

Preheat your oven to 350°F and grease a 9×13-inch baking dish well with cooking spray. In a large bowl, whisk together flour, baking powder, salt, sugar, and brown sugar. In a separate bowl, combine sour cream, milk, eggs, and vanilla. Then, add softened butter to the dry mix and stir until crumbly — I like using a stand mixer for this part to save my arm from going sore!

Pour the wet ingredients into the dry ones and mix just until combined. Overmixing here can make the cake dense, so stop as soon as you don’t see any flour streaks.

Step 3: Assemble the layers and bake to perfection

Pour a little more than half the batter into your prepared pan, spreading it evenly. Sprinkle the blueberries over this first layer. If you’re using frozen berries, don’t thaw them — instead, toss them with a tablespoon of flour to keep them from sinking. Spoon the remaining batter over the berries and spread gently but evenly. Finish by sprinkling your crumb topping over the whole cake and press lightly to help it stick.

Bake for 50 to 60 minutes, keeping an eye on the top—if it starts browning too quickly, tent the pan with foil to prevent burning while the inside finishes baking. It’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.

Step 4: Drizzle on the finishing touch

Whisk powdered sugar with a bit of water or milk until smooth but still thick enough to drizzle. I love this quick little glaze because it adds just the right amount of sweetness and makes the cake look as good as it tastes. Drizzle generously over the warm coffee cake, slice, and enjoy!

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

My favorite way to garnish this coffee cake is with a few extra fresh blueberries scattered on top right after drizzling the glaze. Sometimes I dust a light sprinkle of powdered sugar before serving for that extra touch of sweetness and charm. If I’m feeling a bit fancy, a sprig of fresh mint brightens up each slice beautifully and adds a pop of color.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or tea, but I also love serving it alongside scrambled eggs or a simple yogurt parfait for a balanced brunch spread. Fresh fruit salad or roasted nuts add a nice contrast to the soft cake, making your meal feel even more special.

Creative Ways to Present

For birthdays or special occasions, I’ve assembled this coffee cake on a pretty platter with a dusting of powdered sugar and scattered edible flowers — it really dresses up the table. I also like to cut it into smaller squares and serve on mini dessert plates with a side of whipped cream or homemade vanilla bean ice cream for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

I store leftover Blueberry Sour Cream Coffee Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge works fine too to keep it fresh a little longer, but I always bring it to room temp before serving for the best texture.

Freezing

This coffee cake freezes really well! I slice it into individual portions, wrap each tightly in plastic wrap, then pop them in a freezer-safe bag. When I’m ready for a treat, I thaw a slice overnight in the fridge or warm it gently in the microwave for 20-30 seconds — it tastes almost fresh-baked.

Reheating

To reheat, I like to place slices on a microwave-safe plate with a damp paper towel over the top, microwaving in short bursts to avoid drying out the cake. You can also warm it gently in a 300°F oven for about 10 minutes. Reheating this way revives the crumb’s softness and brings the blackberry flavor back to life.

FAQs

Final Thoughts

This Blueberry Sour Cream Coffee Cake Recipe is one of those gems I keep coming back to whenever I want a comforting breakfast or an easy dessert with a homemade feel. The way the blueberries and crumb topping come together with the moist cake always reminds me why simple ingredients, given a little love, make the best memories. Give this recipe a try on your next slow morning—you’ll find your new favorite coffee cake, just like I did!

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