If you are on the hunt for a comforting, moist, and irresistibly flavorful treat to brighten up your mornings or delight your afternoon break, this Blueberry Sour Cream Coffee Cake Recipe is exactly what you need. Bursting with sweet-tart blueberries and enriched by the tender crumb that sour cream creates, this coffee cake strikes the perfect balance between decadent and fresh, making it a beloved classic to share with family and friends. From its crumbly cinnamon streusel topping to the melt-in-your-mouth texture, every bite feels like a warm hug wrapped in the aroma of baking cinnamon and vanilla.
Ingredients You’ll Need
Keep it simple, but don’t underestimate the power of these basic, pantry-friendly ingredients. Each one plays an essential role in creating the perfect balance of flavors and textures—from the fluffy cake to the crispy streusel topping and juicy blueberries that add pops of color and natural sweetness.
- 1 1/2 cups all-purpose flour: Provides structure and a tender crumb to the cake.
- 1 teaspoon baking powder: Gives the cake a gentle rise for fluffiness.
- 1/2 teaspoon baking soda: Works with the sour cream to create a soft, airy texture.
- 1/4 teaspoon salt: Enhances all the flavor notes perfectly.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens the batter evenly without overpowering.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 cup sour cream: The secret ingredient that keeps the coffee cake moist and tender with a slight tang.
- 1 teaspoon vanilla extract: Brings warm, aromatic depth to the flavor.
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained): Bursts of juicy, natural sweetness and beautiful pops of color.
- 1/3 cup granulated sugar (for streusel topping): Adds a delicate crunch and sweetness on top.
- 1/3 cup all-purpose flour (for streusel topping): Creates the crumbly texture that contrasts the soft cake.
- 1/4 cup unsalted butter, cold and cut into small pieces (for streusel topping): Essential for forming the streusel crumbs.
- 1/2 teaspoon ground cinnamon (for streusel topping): Infuses the topping with warm, comforting spice.
How to Make Blueberry Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Baking Pan and Streusel Topping
Start by preheating your oven to 175°C (350°F), then grease and flour a 9-inch round cake pan or line it with parchment paper to ensure your cake releases effortlessly. Next, combine the sugar, flour, and cinnamon in a small bowl for the streusel topping before cutting in the cold butter. This step is crucial because cold butter ensures a crumbly, sandy texture for the topping that will crisp up beautifully in the oven.
Step 2: Mix the Dry Ingredients for the Cake Batter
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients form the backbone of your cake’s structure and help it rise just right. Take a moment here to break up any lumps so everything mixes smoothly later on.
Step 3: Cream Butter and Sugar, Then Add Eggs
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy—this aeration step makes the cake tender. Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. This careful mixing creates a rich and smooth base for the batter.
Step 4: Incorporate Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until the batter is velvety smooth. The sour cream is the magic ingredient here, adding moisture that keeps the cake soft and a subtle tang to balance the sweetness perfectly.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix because that can make the cake tough. The aim is to keep the batter light but well incorporated.
Step 6: Fold in the Juicy Blueberries
Gently fold the blueberries into the batter, taking care not to break them up too much. This step ensures blueberries are evenly distributed, so every slice gets generous bursts of juicy flavor and pretty flecks of blue throughout.
Step 7: Assemble and Bake
Pour the batter evenly into your prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter, covering the surface with that delightful cinnamon-sugar butter mixture. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is a golden brown that smells like a cozy bakery.
Step 8: Cool and Enjoy
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Whether you enjoy it warm and fresh from the oven or at room temperature, this coffee cake is a comforting treat that pairs wonderfully with your favorite coffee or tea.
How to Serve Blueberry Sour Cream Coffee Cake Recipe
Garnishes
While this coffee cake stands deliciously on its own, you can elevate it by adding a light dusting of powdered sugar or a drizzle of vanilla glaze for extra sweetness and visual appeal. Fresh blueberries or a sprig of mint on the side provide an inviting, fresh look.
Side Dishes
Pair your slice of coffee cake with a creamy latte, lightly spiced chai, or classic black coffee to complement the notes of cinnamon and vanilla. For a brunch spread, consider fresh fruit salad or a simple yogurt parfait to balance the richness.
Creative Ways to Present
Want to impress your guests? Serve individual slices on pretty plates accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert twist. You can even cut the cake into squares, add a skewer, and make them bite-sized coffee cake pops perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover coffee cake covered tightly at room temperature for up to two days, or in the refrigerator for up to five days. Storing it properly prevents the cake from drying out while preserving that moist, tender texture you love.
Freezing
This Blueberry Sour Cream Coffee Cake Recipe also freezes beautifully. Wrap the cake tightly in plastic wrap and foil, or place slices in airtight containers. Freeze for up to three months, then thaw overnight in the refrigerator for conveniently delicious mornings ahead.
Reheating
To bring your coffee cake back to life, warm slices in a microwave for 15-20 seconds or in a low oven (about 150°C/300°F) for 10 minutes. Reheating restores the cake’s softness and the topping’s crispness, making it taste almost as good as fresh.
FAQs
Can I use frozen blueberries for this Blueberry Sour Cream Coffee Cake Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture which can affect the cake’s texture. Gently fold them into the batter to prevent too much color bleeding.
What can I substitute for sour cream if I don’t have any?
You can use plain Greek yogurt or buttermilk as a substitute for sour cream. Both will add moisture and the slight tang that’s essential for the cake’s tender crumb.
Can I make this coffee cake gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free baking flour blend that contains xanthan gum for structure. The texture might be slightly different but still delicious.
How do I know when the coffee cake is done baking?
The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep it moist.
Is this Blueberry Sour Cream Coffee Cake Recipe suitable for freezing?
Yes, it freezes very well and retains its flavor and texture after thawing. Just make sure to wrap it tightly to prevent freezer burn.
Final Thoughts
This Blueberry Sour Cream Coffee Cake Recipe is a true crowd-pleaser that’s as comforting as it is delicious. Whether you’re treating yourself or sharing with loved ones, this cake brings warmth and happiness to any occasion. I encourage you to give it a try—you might just find your new go-to recipe for cozy mornings and joyful gatherings!
Print
Blueberry Sour Cream Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Sour Cream Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a buttery cinnamon streusel. Perfectly balanced with a hint of vanilla and a crumbly topping, it makes a delightful companion to your morning coffee or afternoon tea.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make Streusel Topping: In a small bowl, combine the granulated sugar, flour, and ground cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set this aside for later use.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This creates a tender cake texture.
- Add Eggs and Sour Cream: Beat in the eggs one at a time ensuring full incorporation before adding the next. Mix in the sour cream and vanilla extract until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can toughen the cake.
- Fold in Blueberries: Gently fold the blueberries into the batter to evenly distribute them without crushing.
- Assemble and Top: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the reserved streusel topping evenly over the batter to create a crumbly, flavorful crust.
- Bake: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, allowing it to set without becoming soggy.
- Serve: Enjoy the cake warm or at room temperature, ideally with your favorite coffee or tea for a perfect treat.
Notes
- Use fresh or properly thawed frozen blueberries for best results.
- Ensure butter is softened but not melted to achieve the right texture in the batter.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Streusel topping can be made ahead and refrigerated before use.
- If you prefer, use a bundt pan instead of a round cake pan; baking time may need adjustment.
- Allow cake to cool sufficiently to make slicing easier and to preserve the crumb texture.
