If you ever need a pick-me-up for your morning routine or a showstopper for brunch, this Blueberry Sour Cream Coffee Cake is exactly what you want. It’s the kind of cake that draws a crowd with its tender crumb, juicy bursts of blueberries, and the sweet, cinnamon-infused crunch of streusel on top. Every bite is a cozy celebration of tangy sour cream, plump berries, and buttery richness—easy enough for any day, but impressive enough for special occasions.

Blueberry Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Every element of this Blueberry Sour Cream Coffee Cake offers something a little special. These essential ingredients come together effortlessly, balancing comfort and freshness for a cake that’s just as delightful as it is simple.

All-purpose flour: The trusty base that provides structure and helps create that tender, hearty crumb everyone loves.
Baking powder: Gives the cake its lovely lift and fluffiness.
Baking soda: Works with the sour cream to balance acidity and boost the cake’s rise.
Salt: Enhances all the flavors and keeps the sweetness in check.
Unsalted butter (softened & cold): Adds rich flavor, moisture, and—when cold in the streusel—creates the perfect crunchy topping.
Granulated sugar: Sweetens both the cake and the streusel without overpowering the blueberries.
Eggs: Bind the batter and add a little richness, ensuring a gorgeously tender texture.
Sour cream: The secret to supreme moistness and a delicately tangy flavor that complements the blueberries beautifully.
Vanilla extract: Rounds out the cake’s flavor with its classic, comforting warmth.
Fresh blueberries (or frozen, thawed and drained): The star of the show! They provide bursts of juiciness and color in every slice.
Ground cinnamon: Adds a warm, aromatic note to the streusel, making each bite cozy and inviting.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Prep Your Oven and Pan

First things first: preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan, or line it with parchment for easy release. This ensures nothing sticks and your Blueberry Sour Cream Coffee Cake pops out perfectly every time.

Step 2: Make the Streusel Topping

Grab a small bowl and combine the sugar, flour, and cinnamon for your topping. Drop in the cold butter and cut it in using a pastry cutter or your fingertips until you see lovely, fat, crumbly clumps. Set it aside—you’ll want this ready to sprinkle later.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately makes sure the leaveners get evenly dispersed for a cake that bakes up light and perfect.

Step 4: Cream Butter, Sugar, and Eggs

In a large mixing bowl, beat the softened butter with the sugar until the mixture is light and fluffy. Take your time with this step—the better you cream, the more tender your Blueberry Sour Cream Coffee Cake will be. Add eggs one at a time, beating well after each addition.

Step 5: Add Sour Cream and Vanilla

Pour in the sour cream and vanilla extract, then beat until the batter looks smooth and creamy. The sour cream is key, delivering that signature moist crumb and a subtle tang.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Switch to a spatula or low speed and mix just until you see no more streaks of flour. Overmixing can make the cake dense—so stop as soon as it’s combined.

Step 7: Fold in Blueberries

Gently fold in the blueberries—whether you’re using fresh or well-drained thawed frozen ones. Lightly tossing the berries in a teaspoon of flour first helps keep them from sinking to the bottom.

Step 8: Assemble and Top

Pour the batter into your prepared pan and smooth it out. Now, scatter that luscious streusel topping evenly over the top. It’s going to bake into a glorious, sweet crunch.

Step 9: Bake to Perfection

Slide the pan onto the center rack and bake for 40–45 minutes. When your kitchen smells like heaven and a toothpick poked into the center comes out clean (save for maybe a smudge of blueberry), your Blueberry Sour Cream Coffee Cake is ready.

Step 10: Cool and Enjoy

Let the cake rest in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—or, if you can’t wait, slice it warm for the most comforting treat!

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

Dress up each slice with a dusting of powdered sugar, a few extra fresh blueberries, or even a dollop of lightly whipped cream. If you really want to impress, a light lemon glaze drizzled over the top is dreamy and adds a citrusy pop that plays beautifully with the cake’s sweet-tart notes.

Side Dishes

Pairing is half the fun! A mug of bold coffee or a pot of fragrant tea sets off the flavors of this Blueberry Sour Cream Coffee Cake. For brunch, a little bowl of vanilla yogurt and fresh fruit turns it into a sit-down affair that feels restaurant-worthy.

Creative Ways to Present

Transform your Blueberry Sour Cream Coffee Cake into a mini layer cake by slicing it in half and spreading lemon curd or blueberry jam in between. Or bake the batter in muffin tins for adorable coffee cake cupcakes—then tuck them into a picnic basket or send them home with friends as sweet gifts.

Make Ahead and Storage

Storing Leftovers

Any leftover Blueberry Sour Cream Coffee Cake will keep beautifully! Just wrap it tightly in plastic or stash slices in an airtight container at room temperature for up to 2 days—or in the fridge if your kitchen runs warm. The cake stays moist and tender, thanks to the sour cream.

Freezing

Yes, Blueberry Sour Cream Coffee Cake freezes like a champ. Cool it completely, then wrap the whole cake or individual wedges in plastic wrap and a layer of foil. It’ll keep its flavor and texture for up to 2 months. Thaw at room temperature or pop a slice in the microwave when you’re craving something sweet.

Reheating

To reheat, gently warm a slice in the microwave for 10–15 seconds or in a low oven just until soft and fragrant. If you want to crisp up the streusel, a few minutes in a toaster oven does wonders—just keep an eye on it so the topping doesn’t get too toasty!

FAQs

Can I use frozen blueberries?

Absolutely! Just be sure to thaw and drain them well beforehand so they don’t add excess moisture to the batter. Tossing them in a little flour also helps keep them from sinking.

Can I substitute Greek yogurt for sour cream?

Greek yogurt can easily stand in for sour cream in this recipe, lending the same moisture and tangy flavor. Use full-fat yogurt for best results and a texture most like sour cream.

Is this cake very sweet?

This Blueberry Sour Cream Coffee Cake strikes a lovely balance—the cake itself is gently sweet, while the streusel topping gives it a sweet crunch. If you prefer things a bit less sweet, you can reduce the sugar in the topping slightly without losing that irresistible flavor.

Can I make this gluten-free?

Yes! Just swap the regular flour for your favorite 1-to-1 gluten-free blend. Be sure to check the baking powder and other ingredients for gluten if necessary. The blueberry and sour cream combo is so luscious, no one will miss the gluten.

Should I use a springform pan?

A springform pan makes removing the Blueberry Sour Cream Coffee Cake extra easy—especially if you’re looking to present it beautifully. But a regular cake pan works just as well, as long as you grease and line it so the cake slides right out.

Final Thoughts

Don’t wait for a special occasion to bake this Blueberry Sour Cream Coffee Cake—I promise, it will make any day feel like a celebration. Give it a try, share it with someone you love, and watch the smiles appear with every blueberry-studded slice!