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Sour Cream Blueberry Coffee Cake
American

Sour Cream Blueberry Coffee Cake

A tender, moist coffee cake layered with sweet blueberries and a buttery cinnamon crumb topping that's perfect for breakfast or dessert.
American

Sour Cream Blueberry Coffee Cake

A tender, moist coffee cake layered with sweet blueberries and a buttery cinnamon crumb topping that's perfect for breakfast or dessert.

1 hr

Prep Time

45 mins

Cook Time

Easy

Level

Serves 12

Servings

1 hr

Prep Time

45 mins

Cook Time

Easy

Level

Serves 12

Servings

There’s something magical about the combination of tangy sour cream, juicy blueberries, and a buttery cinnamon crumb topping that makes this coffee cake absolutely irresistible. This recipe has become a weekend favorite in our house, filling the kitchen with the most amazing aroma while it bakes. The sour cream creates an incredibly moist and tender crumb, while the layers of blueberries and cinnamon streusel make every bite a delightful surprise. Whether you’re hosting a brunch or simply want to treat yourself to something special with your morning coffee, this cake delivers bakery-quality results with simple pantry ingredients.

Ingredients

  • all-purpose flour
    3
    cups
  • baking powder
    1
    teaspoon
  • salt
    ⅛
    teaspoon
  • white sugar
    2
    cups
  • butter
    1
    cup
  • large eggs
    2
  • sour cream
    1
    cup
  • vanilla extract
    ½
    teaspoon
  • butter
    3
    tablespoons
  • packed brown sugar
    1½
    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 and toss in flour to prevent bleeding.

  2. Replace pecans with chopped walnuts, sliced almonds, or leave nuts out entirely for a nut-free version.

  3. Add lemon zest to the batter for a bright citrus note that pairs beautifully with blueberries.

  4. Try using Greek yogurt instead of sour cream for a slightly tangier flavor and extra protein.

  5. Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend.

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Can be frozen, wrapped tightly, for up to 3 months. Reheat individual pieces in the microwave for 20-30 seconds.

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 to prevent sticking.
Make the cake batter
In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In a large bowl, beat the white sugar and 1 cup butter with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract, then gradually fold in the flour mixture until just combined. Don't overmix.
Layer the first half
Spread half of the cake batter evenly into the prepared baking dish, smoothing the top with an offset spatula.
Make the crumb topping
Place the 3 tablespoons of butter in a microwave-safe bowl and microwave until melted. Stir in the brown sugar, remaining 1 cup flour, and cinnamon until the mixture resembles coarse crumbs.
Layer and top
Sprinkle half of the brown sugar-cinnamon crumb mixture over the batter in the pan, followed by half of the blueberries. Carefully spread the remaining cake batter over the blueberries. Top with the remaining crumb mixture, remaining blueberries, and chopped pecans.
Bake to perfection
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.

Nutritions

  • Calories

    640 kcal

    Energy

    2678 kJ

    Protein

    6 g

    Fat

    30 g

    Carbohydrates

    90 g

    Fiber

    2 g

    Sugars

    65 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 and toss in flour to prevent bleeding.

  2. Replace pecans with chopped walnuts, sliced almonds, or leave nuts out entirely for a nut-free version.

  3. Add lemon zest to the batter for a bright citrus note that pairs beautifully with blueberries.

  4. Try using Greek yogurt instead of sour cream for a slightly tangier flavor and extra protein.

  5. Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend.

FAQ

Yes! You can bake this cake up to 2 days in advance. Store it covered at room temperature, and it will stay moist and delicious. You can also prepare the batter and crumb topping separately the night before and assemble in the morning.
This usually happens when the batter is too thin or the berries are too wet. Always pat fresh blueberries dry and toss them in a little flour before adding to the batter. This helps them stay suspended during baking.
A 9×13-inch pan is ideal for this recipe, but you can use two 8-inch round pans instead. Just reduce the baking time to 35-40 minutes and check for doneness with a toothpick.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the top springs back lightly when touched. The edges should also start pulling away slightly from the sides of the pan.