Blueberry Sour Cream Coffee Cake Recipe

I absolutely love sharing this Blueberry Sour Cream Coffee Cake Recipe because it’s one of those treats that feels like a warm hug on a plate. The combination of tangy sour cream with juicy blueberries baked into a rich, tender crumb cake is just unbeatable. Whenever I serve this, whether it’s for a weekend brunch or a casual afternoon coffee with friends, it never fails to bring smiles around the table.

What makes this Blueberry Sour Cream Coffee Cake Recipe truly special is the crumb topping and the light drizzle of powdered sugar glaze—it adds just the right touch of sweetness and texture. You’ll find that it’s easy enough to whip up when you want a quick homemade dessert that looks impressive but doesn’t require hours in the kitchen. Trust me, once you try this recipe, it’ll quickly become your go-to for cozy mornings or anytime you crave a luscious coffee cake.

this Recipe

Ingredients You’ll Need

The magic of this Blueberry Sour Cream Coffee Cake Recipe really starts with fresh, quality ingredients. I recommend using fresh blueberries if you can, but frozen work well too—just a little trick I’ll share below helps keep them from sinking.

• Flour: Essential for structure; all-purpose works best for a tender crumb.
• Brown sugar: Adds deep caramel notes to the crumb topping and batter.
• Cinnamon: Gives that warm, cozy spice that pairs wonderfully with blueberries.
• Butter: Use softened butter for easy mixing and rich flavor in both topping and batter.
• Baking powder: Leavens the cake, giving it a light, airy texture.
• Salt: Balances the sweetness and enhances flavors.
• Sugar: A mix of granulated and brown sugar keeps the cake moist and flavorful.
• Sour cream: The star ingredient that keeps this cake delightfully moist and tender.
• Milk: Adds a little liquid for a smooth batter consistency.
• Eggs: Bind everything together and help the cake rise.
• Vanilla extract: Brings warmth and depth to the cake’s flavor.
• Blueberries: Fresh or frozen, bursting with juicy sweetness in each bite.
• Powdered sugar: For the simple yet satisfying sweet drizzle on top.
• Water or milk: To thin out the icing to just the right consistency.

Variations

I love making this Blueberry Sour Cream Coffee Cake Recipe my own by playing with mix-ins or tweaking the topping. Feel free to get creative—it’s all about making this treat fit your taste and occasion.

• Lemon Zest Variation: Adding a teaspoon of lemon zest to the batter brightens up the flavors perfectly; my family goes crazy for this citrusy twist.
• Mixed Berry Swap: I’ve swapped blueberries for a mix of raspberries and blackberries with great success when I wanted a bolder, more complex berry flavor.
• Gluten-Free Option: Use a gluten-free flour blend and add a little xanthan gum to get a similar texture I’ve tested—it works wonderfully.
• Cream Cheese Swirl: For a richer dessert, add dollops of sweetened cream cheese into the batter before baking; it makes the cake extra luscious.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Whip Up Your Crumb Topping

Start by combining the flour, brown sugar, and cinnamon in a small bowl. Then, add the softened butter and blend it with a fork until the mixture resembles damp sand with small pea-sized clumps of butter throughout. This crumbly texture is key—it creates those irresistibly crisp clusters on top. Set this aside for now so we can move on to the cake batter.

Step 2: Prepare the Coffee Cake Batter

Preheat your oven to 350℉ and grease a 9×13-inch baking dish with spray or butter. In a large bowl, mix together the flour, baking powder, salt, granulated sugar, and brown sugar until well combined. In another bowl, whisk the sour cream, milk, eggs, and vanilla extract until smooth.

Next, add the softened butter to the dry ingredients and mix until crumbly—you can do this by hand or with a stand mixer, which I find makes this step super simple. Then pour the wet ingredients into the dry crumb mixture and blend just until everything is combined. Overmixing here can make the cake dense, so be gentle.

Step 3: Assemble Your Coffee Cake Layers

Pour a little more than half of the batter into your prepared pan and spread it out evenly. Now sprinkle your blueberries right over the batter. I’ve learned that if you’re using frozen blueberries, tossing them with a tablespoon of flour before adding helps keep them suspended in the cake rather than sinking to the bottom. Then carefully spoon the remaining batter over the blueberries and smooth it out.

Finally, sprinkle the crumb topping evenly on top and give it a light press so it sticks—but don’t press too hard, or you’ll lose the crumbly texture.

Step 4: Bake to Perfection

Bake the coffee cake for 50 to 60 minutes, keeping a close eye after the 50-minute mark. If you notice the top is browning too quickly but the inside isn’t fully baked yet, just tent a piece of foil over the pan and continue baking. This little trick keeps the topping from burning while allowing the cake to cook through.

You’ll know it’s ready when a toothpick inserted comes out mostly clean with just a few moist crumbs. Let it cool slightly before the next step.

Step 5: Drizzle the Sweet Icing

Whisk together powdered sugar and a few teaspoons of water or milk to create a smooth glaze. The consistency should be thick but pourable. Drizzle this over your slightly cooled cake to finish it off with a delicate sweetness that complements the tart berries and crumbly topping perfectly. I love doing this just before serving for that fresh look and flavor.

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a fresh drizzle of the glaze. Sometimes, if it’s brunch time, I add a spoonful of whipped cream or a dollop of Greek yogurt on the side—that touch of creaminess pairs so nicely with the tart blueberries.

Side Dishes

For a full brunch spread, I like serving this coffee cake alongside scrambled eggs, crispy bacon, and fresh fruit salad. The sweet and tangy cake balances savory sides perfectly and keeps everyone satisfied without feeling too heavy.

Creative Ways to Present

When I’ve brought this to potlucks or special occasions, I sometimes bake it in mini muffin tins as blueberry sour cream coffee cake bites—everyone loves the individual portions! You can also top it with toasted almonds or a sprinkle of coarse sugar before baking to add extra crunch and elegance.

Make Ahead and Storage

Storing Leftovers

I always store leftover coffee cake in an airtight container at room temperature for up to 2 days—the crumb topping stays nice and crisp for that time. If you want it softer, wrap it tightly and refrigerate.

Freezing

This recipe freezes beautifully. I slice the cake, wrap individual pieces in plastic wrap, then tuck them into a freezer-safe bag. When I want a quick treat, I just pull one out to thaw overnight in the fridge or warm it gently in the microwave.

Reheating

To keep that fresh-baked taste, I reheat slices in the microwave for about 20-30 seconds or pop them in a preheated oven at 300℉ for 10 minutes. This helps revive the crumb topping’s crunch without drying out the cake inside.

FAQs

Final Thoughts

This Blueberry Sour Cream Coffee Cake Recipe is one I come back to again and again, whether it’s just a weekend treat or a way to impress guests without stress. I hope you enjoy making and sharing it as much as I do—it’s one of those recipes that makes your kitchen smell amazing and brings people together around a warm, delicious slice. Trust me, once you try it, you’ll keep it in your baking rotation for years to come!

Print