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Sour Cream Blueberry Coffee Cake
American

Sour Cream Blueberry Coffee Cake

A delightfully moist coffee cake loaded with fresh blueberries, tangy sour cream, and a cinnamon crumb topping that's perfect for breakfast or dessert.
American

Sour Cream Blueberry Coffee Cake

A delightfully moist coffee cake loaded with fresh blueberries, tangy sour cream, and a cinnamon crumb topping that's perfect for breakfast or dessert.

1 hour

Prep Time

45 minutes

Cook Time

Easy

Level

Serves 12

Servings

1 hour

Prep Time

45 minutes

Cook Time

Easy

Level

Serves 12

Servings

This sour cream blueberry coffee cake brings together everything I love about classic coffee cake with the bright sweetness of fresh blueberries. The sour cream creates an incredibly tender, moist crumb while the cinnamon streusel adds that perfect sweet crunch on top. Whether you’re hosting a brunch or just want something special with your morning coffee, this cake delivers every time.

Ingredients

  • all-purpose flour
    3
    cups
  • baking powder
    1
    teaspoon
  • salt
    1/8
    teaspoon
  • white sugar
    2
    cups
  • butter
    1
    cup
  • eggs
    2
    large
  • sour cream
    1
    cup
  • vanilla extract
    1/2
    teaspoon
  • butter
    3
    tablespoons
  • brown sugar
    1 1/2
    cups
  • ground cinnamon
    2
    teaspoons
  • fresh blueberries
    2
    cups
  • chopped pecans
    1
    cup

Tips

  1. Substitute fresh blueberries with frozen ones - just don't thaw them first to prevent bleeding.

  2. Try different berries like raspberries, blackberries, or a mixed berry combination.

  3. Replace pecans with chopped walnuts or sliced almonds for different texture.

  4. Add a cream cheese glaze by mixing powdered sugar, cream cheese, and milk.

Storage

Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Individual pieces can be frozen for up to 3 months.

Steps:

Prepare the oven and pan
Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or cooking spray.
Make the cake batter
In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside. In a large bowl, cream the softened butter and white sugar with an electric mixer until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract, then gradually fold in the flour mixture until just combined. Don't overmix.
Prepare the crumb topping
Place 3 tablespoons of butter in a microwave-safe bowl and melt in 30-second intervals. Stir in brown sugar, remaining 1 cup of flour, and cinnamon until the mixture forms coarse crumbs.
Layer the cake
Spread half of the cake batter into the prepared baking dish. Sprinkle half of the crumb mixture and 1 cup of blueberries over the batter. Carefully spread the remaining batter over the blueberries. Top with the remaining crumb mixture, remaining blueberries, and chopped pecans.
Bake the coffee cake
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and set. Cool in the pan for at least 15 minutes before serving.

Nutritions

  • Calories

    385 kcal

    Energy

    1611 kJ

    Protein

    5.2 g

    Fat

    15.8 g

    Carbohydrates

    58.4 g

    Fiber

    2.1 g

    Sugars

    42.3 g

    Salt

    0.3 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute fresh blueberries with frozen ones - just don't thaw them first to prevent bleeding.

  2. Try different berries like raspberries, blackberries, or a mixed berry combination.

  3. Replace pecans with chopped walnuts or sliced almonds for different texture.

  4. Add a cream cheese glaze by mixing powdered sugar, cream cheese, and milk.

FAQ

Yes! This coffee cake actually tastes better the next day as the flavors meld together. Cover and store at room temperature overnight.
Absolutely! Use frozen blueberries straight from the freezer without thawing to prevent them from bleeding color into the batter.
Greek yogurt works well as a 1:1 substitute, or you can use buttermilk (reduce by 2 tablespoons) for a similar tangy flavor.
Insert a toothpick in the center – it should come out with just a few moist crumbs, not wet batter. The top should be golden brown and spring back lightly when touched.