Soft, buttery, and bursting with blueberries — your perfect coffee companion!
There’s something irresistibly comforting about a slice of homemade coffee cake fresh from the oven. This Blueberry Sour Cream Coffee Cake is the kind of recipe that brings everyone to the kitchen — tender, buttery layers filled with juicy blueberries and topped with a sweet, crumbly streusel.
The sour cream keeps it extra moist and adds a gentle tang that balances the sweetness beautifully. Whether served warm for breakfast, as part of a cozy brunch, or enjoyed with your afternoon coffee, this cake is a guaranteed crowd-pleaser.
🫐 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
For the Crumb Topping (Streusel):
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into cubes
- (Optional) ¼ cup chopped walnuts or pecans
👩🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan. A springform pan also works beautifully if you prefer an easy release.
2. Make the Crumb Topping
In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using. Set aside — this is your crunchy, cinnamon-scented streusel topping.
3. Mix the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.
Stir in the sour cream, then gently fold in the dry ingredients until just combined — do not overmix.
Toss the blueberries with a spoonful of flour (this helps prevent them from sinking) and gently fold them into the batter.
4. Assemble the Cake
Spread half of the batter evenly into the prepared pan. Sprinkle half of the crumb topping over it.
Spoon the remaining batter on top, smoothing it gently. Finish by adding the rest of the streusel.
5. Bake to Perfection
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. (Optional) Add a Simple Glaze
For an extra touch of sweetness, whisk together:
- ½ cup powdered sugar
- 1–2 teaspoons milk
Drizzle over the cooled cake before serving for a bakery-style finish.
💡 Helpful Tips
- Use fresh or frozen blueberries — if frozen, don’t thaw them first!
- Room temperature ingredients (butter, eggs, sour cream) blend more evenly and create a tender crumb.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For longer storage, freeze slices individually and reheat when ready to enjoy.
☕ Serving Suggestions
- Pair with a hot cup of coffee or tea for a cozy breakfast.
- Serve slightly warm with whipped cream or vanilla ice cream for dessert.
- Add a sprinkle of powdered sugar before serving for a pretty finishing touch.
✨ Why You’ll Love This Recipe
💙 Super Moist: Sour cream keeps the crumb rich and tender.
💙 Perfectly Sweet: Balanced by a buttery streusel and a touch of tang.
💙 Versatile: Works beautifully with other fruits like raspberries or peaches.
💙 Make-Ahead Friendly: Even better the next day as the flavors meld.
❤️ Final Thoughts
This Blueberry Sour Cream Coffee Cake is the perfect mix of cozy and indulgent — soft, buttery cake, tangy sour cream, juicy berries, and that irresistible cinnamon crumble on top. Whether you’re baking it for brunch guests or treating yourself to something special, it’s one of those timeless recipes you’ll make again and again.
Serve it with love, and don’t forget that second cup of coffee.
