This easy and delicious Blueberry Sour Cream Coffee Cake is buttery and soft, loaded with juicy blueberries, and topped with brown sugar cinnamon streusel.
I am a sucker for a buttery and tender coffee cake! From Raspberry Lemon Coffee Cake to Banana Chocolate Chip Coffee Cake, there's something about coffee cake that makes me so excited even to think about it.
When I was a small child, I thought coffee cake literally had coffee in it. Alas, it does not actually contain coffee, but it is rather a cake that goes very nicely with a cup of coffee. Speaking of coffee, you must try my Brownie Coffee Cheesecake or Coffee Nanaimo Bars if you are a fan of coffee and coffee-flavored desserts!
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⭐️ Why You Need to Make This Recipe
- Texture - Moist and tender cake, crumbly streusel, and juicy blueberries come together into one irresistible cake!
- Flavor - The buttery cake and streusel complement the vibrant flavors of the blueberries, cinnamon, and brown sugar.
- Method - Coffee cake is really simple to make - the key is to not overmix the batter!
🧈 Ingredients
Here are the ingredients needed to make this sour cream blueberry coffee cake.
Ingredient Notes
- Butter - Like most of my recipes, I use salted butter in this recipe but you could make it with unsalted butter instead. Simply add an additional ¼ teaspoon of salt to the batter if using unsalted butter.
- Sour Cream - As the recipe name suggests, this coffee cake is made with sour cream to make for an exceptionally soft and rich texture and flavor.
- Blueberries - I tested and developed this recipe in the winter so I used frozen blueberries for affordability and accessibility but you could use fresh blueberries instead if it's summertime and you have lots on hand!
- Cinnamon - Ground cinnamon added to the brown sugar streusel topping gives this cake that classic coffee cake flavor but you could omit it if you don't like cinnamon.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter, sugar, and brown sugar until incorporated. Add the eggs, vanilla, and sour cream.
Step 2: Continue mixing until combined.
Step 3: Whisk together the flour, baking powder, baking soda, and salt until combined. Add to the combined wet ingredients and mix at low speed just until no streaks of flour remain being careful not to overmix.
Step 4: Stir together the blueberries and 1 tablespoon of flour until coated.
Step 5: Spread half of the batter into the pan followed by half of the flour-coated blueberries.
Step 6: Drop spoonfuls of the remaining batter over the first layer of blueberries and spread out gently into an even layer. Top with the remaining flour-coated blueberries.
Step 7: Stir together the melted butter, brown sugar, flour, and cinnamon to make the streusel mixture.
Step 8: Crumble the streusel mixture on top of the final layer of blueberries.
Bake in a preheated oven for 45-60 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 30 minutes before slicing to serve.
💡 Top Tip
This coffee cake would be delicious served while still warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream!
❓ Recipe FAQs
Yes, this recipe can easily be made with either fresh or frozen blueberries; whatever you have on hand!
Yes. Simply add an additional ¼ teaspoon of salt to the batter if using unsalted butter.
I have not tested this recipe with using Greek yogurt in place of the sour cream but I believe it would work fine!
Store the fully cooled down coffee cake covered at room temperature for up to 4 days.
🫐 More Blueberry Recipes
Looking for other recipes like this? Try these:
If you tried this Sour Cream Blueberry Coffee Cake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Blueberry Sour Cream Coffee Cake
Equipment
- 9x9-inch baking pan
- parchment paper or non-stick spray
- mixing bowls
- electric mixer
- measuring cups & spoons
- whisk
Ingredients
Batter Ingredients:
- ½ cup salted butter * softened
- ¾ cup white sugar
- ¼ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour
Streusel Ingredients:
- 3 tablespoons salted butter melted
- ½ cup brown sugar packed
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350℉. Line a 9X9-inch square baking pan with parchment paper or grease with non-stick spray or butter.
- In a large bowl using an electric mixer, begin creaming together the softened butter, white sugar, and brown sugar. Add the eggs, vanilla, and sour cream and continue creaming for 1-2 minutes until incorporated.½ cup salted butter, ¾ cup white sugar, ¼ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup sour cream
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the combined dry ingredients to the bowl with the butter mixture and mix at low speed just until incorporated and no streaks of flour remain.
- Spread half of the batter into the bottom of the prepared pan. Stir 1 tablespoon of flour into the blueberries until coated. Add half of the flour-coated blueberries in an even layer on top of the batter followed by dropping the remaining batter by spoonful over and spreading to cover the blueberries. Top with the remaining blueberries in an even layer.1 ½ cups blueberries, 1 tablespoon all-purpose flour
- Stir together the melted butter, brown sugar, flour, and cinnamon to make the streusel mixture. Crumble the streusel mixture over the final layer of blueberries in an even layer.3 tablespoons salted butter, ½ cup brown sugar, ¼ cup all-purpose flour, 2 teaspoons ground cinnamon
- Bake in the preheated oven for 45-60 minutes until a toothpick inserted into the center comes out clean. Let cool for 30 minutes before slicing to serve. Enjoy!
Notes
- Simply add an additional ¼ teaspoon of salt to the batter if using unsalted butter.
Diane Searles
Great, easy recipe. easy to follow.
Deb
Had 2 large clamshells of blueberries that needed 2 be used, found this recipe & made it. I've since deleted all the other blueberry coffee cake recipes from my phone. THIS recipe was THAT good! Thank u!