Blueberry Sour Cream Coffee Cake Recipe
This blueberry sour cream coffee cake is a moist, rich, and bursting-with-blueberries treat that’s perfect for breakfast, brunch, or dessert. The tangy sour cream adds a tender crumb, while a cinnamon-nut streusel takes it over the top. Easy to make and even easier to love, it’s the ultimate crowd-pleaser and memory-maker.
Equipment
- mixing bowls
- Electric mixer (optional)
- spatula
- Loaf pan or Bundt pan
- wire rack
Ingredients
Cake Base:
- 1 ½ cups all-purpose flour swap for gluten-free flour blend if needed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ½ cup unsalted butter softened to room temperature
- 2 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
Blueberries:
- 2 cups fresh blueberries or use thawed and drained frozen berries
- 1 tablespoon flour for tossing with blueberries
Optional Streusel Topping:
- ½ cup packed light brown sugar
- ½ cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your loaf or Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture. Do not overmix.
- Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
- (Optional) In a small bowl, mix streusel ingredients: brown sugar, nuts, cinnamon, and salt.
- Pour batter into the prepared pan. Sprinkle with streusel topping, if using.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Room-temperature ingredients are key for a smooth batter.
- Overmixing can lead to a dense cake – fold gently!
- This cake can be frozen for up to 3 months.
- Try customizing with lemon zest, a glaze, or swapping blueberries for other berries.
- Optional glazes: powdered sugar glaze, lemon glaze, or cream cheese glaze.