Sour Cream Blueberry Coffee Cake takes ordinary coffee to the next level! The cake is perfectly moist and filled with juicy blueberries, adding just the right amount of tartness and sweetness. Then you have the crispy cinnamon streusel on top, which is totally classic for coffee cake and complements the flavors in this recipe, too.
Sour Cream Blueberry Coffee Cake Recipe Essentials
- 🍽️ Course: Breakfast / Brunch
- ⏱️ Cooking Time: 45-50 minutes
- 🍴 Servings: 18
- 🫐 Flavor Profile: Moist and tender with juicy blueberries, warm cinnamon streusel, and a bright, sweet-tart lemon glaze.
- ☕️ Best Served With: Hot coffee or tea, fresh fruit, and yogurt for a classic brunch spread.
- 🧊 Make Ahead?: Yes, store at room temperature for 2 days, refrigerate up to 5 days, or freeze (unglazed) for up to 3 months.
Summarize and Save This Content On
I love brunch and sweet breakfast foods, and this blueberry sour cream cake is an amazing addition. You can even serve it to guests as dessert after a delicious dinner. No matter how you choose to enjoy it, you can't deny how tasty and balanced it is. I promise everyone you share it with will agree!
If you love coffee cake, then you need to try rhubarb coffee cake, pumpkin spice coffee cake, and mini caramel coffee cake muffins.
Why This Recipe Works
- Sour cream is the star: The key to the tender crumb and moist texture is the sour cream. It adds fat and acidity that makes the coffee cake soft, but also helps the baking soda and baking powder activate.
- It's special but not complicated: This is an easy recipe, but it's also special because it has layers that all work together to make each bite magical; you'll think it came from a gourmet bakery.
- It's designed for home bakers: If you don't bake much, don't worry! This easy blueberry coffee cake recipe was meant for home bakers. It helps you bring a personal touch to holidays like Mother's Day or a baby shower.
Ingredients
The most important ingredients you'll need for this blueberry sour cream coffee cake recipe are listed below. These are key to achieving the right texture and flavor.
- Butter: You'll use butter in the cake and the streusel. You'll need some softened butter to mix perfectly into the cake batter, but keep it cold and cut into cubes to make the topping nice and crumbly. I recommend unsalted butter for both components.
- Sour cream: As mentioned above, sour cream is an important ingredient in this recipe for flavor, texture, and structure. It's key to a moist and tender blueberry coffee cake.
- Blueberries: I use fresh blueberries in this recipe. Ensure they are firm but ripe, because mushy berries are unpleasant when baked.
- Lemon: Fresh lemon juice is used in the glaze on top of the finished blueberry sour cream cake. It adds brightness and a citrus note that complements the blueberries. I do the same with the best lemon blueberry scones.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Almond streusel: Instead of using slivered almonds as an optional garnish, mix ¼ cup in the streusel for extra crunch.
- Mixed berry: Replace 1 cup of blueberries with another berry, like raspberries, to make a mixed berry version.
- Add more lemon: Include a teaspoon of fresh lemon zest in the coffee cake batter for extra citrusy zing.
How to Make Sour Cream Blueberry Coffee Cake
Below are the steps needed to prepare and bake your blueberry sour cream coffee cake. Start by preheating your oven to 350F and lining a 9x13 metal baking dish with parchment paper.
Step 1: Make the streusel. Stir the dry ingredients, and then cut in the cold butter with your fingers or a pastry cutter until it resembles coarse crumbs. Then, pop it in the fridge.
Step 2: Combine the dry ingredients. Add your dry ingredients for the cake batter to a separate bowl and stir.
Step 3: Cream the butter and sugar: Beat the softened butter and sugar until light and fluffy. Then, add the eggs, vanilla, and sour cream.
Step 4: Mix the batter. Alternate mixing in the dry ingredient mixture and milk until the batter is combined.
Step 5: Transfer to the pan. Pour half the batter into the prepared baking dish, scatter half the blueberries on top, and then repeat.
Step 6: Top with streusel and bake. Sprinkle the streusel over the top and bake your coffee cake for 45-50 minutes.
Step 7: Cool and add glaze. While it cools, combine the ingredients for the lemon glaze. Then, you can drizzle it on top.
Step 8: Slice and serve. Remove it from the pan, slice it into 12 equal squares, and then you can serve them with these sausage gravy breakfast bombs.
Expert Tips
- Check doneness with a thermometer: The easiest way to know your coffee cake is done is to use an instant-read thermometer in the center; it should read 190-200°F. If you don't have a thermometer, the top should be lightly golden, the streusel should look set (not wet or shiny), and the center shouldn't jiggle. If you gently press the middle of the cake, it should spring back slightly.
- Why the pan type matters: Whether you use a glass or metal pan, the material will affect the bake of your blueberry coffee cake. I prefer metal, so it gets nice and golden brown on the edges. Reduce the oven temperature by 25°F if you use glass instead.
- Preventing the blueberries from sinking: Coat the blueberries generously with flour before adding them to the cake batter. This helps them to suspend as the coffee cake bakes, so they don't sink to the bottom.
- Storage directions: Tightly wrap in plastic wrap and store at room temperature for up to 2 days. Refrigerate it in an airtight container for up to 5 days or freeze for up to 3 months.
I highly recommend this buttermilk blueberry breakfast cake if you're looking for another blueberry brunch treat.
Serving Suggestions
- Enjoy a scoop of homemade banana ice cream with a slice of blueberry cake with sour cream to make it a fun dessert.
- Some of my favorite drink pairings with this coffee cake are a pumpkin chai latte and a breakfast shot.
- Savory options for a brunch spread, like sausage wrapped in bacon and easy omelet bites, go great with this blueberry sour cream coffee cake, too.
Sour Cream Blueberry Coffee Cake Recipe FAQs
This usually happens when the butter in the streusel is too soft or melted before baking, which causes it to lose its crumbly texture and spread into the batter instead of sitting on top. It can also happen if the streusel wasn't mixed enough to form proper crumbs. To fix it, make sure your butter is cold or just slightly softened when you mix the streusel, and use your fingers or a fork to create small clumps. If your kitchen is warm, you can even chill the streusel for a few minutes before adding it to the cake to help it hold its shape while baking.
Overbaking the blueberry coffee cake with sour cream is the top reason why it would be dry. Use the thermometer and set a timer so you can keep an eye on it. Also, it's important to spoon the flour and level it off when measuring, so you use the right amount. Too much will make the cake dry, too.
Yes! Coat them with flour just like you would with the fresh ones. However, add 5-10 minutes to the total baking time to ensure they're cooked through.
You definitely can! I recommend plain, full-fat Greek yogurt, so it behaves the same as sour cream. It will have a slightly stronger, tangy flavor, so keep that in mind.
More Delicious Blueberry Recipes
Do you like baking with blueberries? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Sour Cream Blueberry Coffee Cake
Ingredients
Cake
- 3 cups all-purpose flour 350g
- 2 teaspoons baking powder 11g
- ¾ teaspoon baking soda 5g
- ¾ teaspoon salt 5g
- ¾ cup unsalted butter, softened 170g
- 1 cup granulated sugar 242g
- 3 large eggs
- 1 ½ teaspoons vanilla extract 9g
- Zest of 1 large lemon or 1.5 small
- ¾ cup sour cream or Greek yogurt 180g
- ⅓ cup milk 79ml/86g
- 1 pint fresh blueberries, tossed with 1 tablespoon flour about 2 cups/300g
Streusel Topping
- 1 ½ cups all-purpose flour 204g
- 1 cup brown sugar 186g packed
- 1 tablespoon ground cinnamon 5g
- ¾ cup unsalted butter, cold and cut into cubes 170g
Lemon Glaze
- 1 cup powdered sugar 125g
- 2 tablespoons fresh lemon juice
- Zest of ½ lemon
Garnish (Optional)
- 2 teaspoons poppy seeds or ⅓ cup slivered almonds
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch metal baking pan with parchment paper.
- Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut cold butter cubes into sugar mix with a pastry blender or your fingertips. Cover loosely and store in refrigerator until ready to use.
- For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time until there are no streaks but no further. Then mix in vanilla and lemon zest just until combined. Switch to a spoon or spatula and stir in sour cream. Alternate gently adding dry ingredients and milk, beginning and ending with dry, until just combined, about 10-15 strokes per round.
- Drop half the batter into the prepared pan in spoonfuls to help distribute it with less fuss. Level gently with a spatula, making sure to spread all the way to the edges of the pan. Scatter half the blueberries. Press gently into batter. Add the remaining batter in spoonfuls, smooth gently, then top with remaining blueberries and press into batter. Sprinkle streusel evenly over the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan.
- For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake. Optionally, sprinkle poppy seeds or almonds over glaze before it sets. Slice and serve.
Video
Notes
- Reduce the oven temperature by 25°F if you use a glass or ceramic baking dish instead of a metal one.
- Be generous when coating the blueberries in flour. This is how you prevent them from sinking to the bottom of the cake batter.
- Use cold butter to make the streusel, and don't forget to chill it while you work on the cake. If the butter melts, it will change the consistency, and it won't crisp in the oven.
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