Sour Cream Blueberry Coffee Cake

This sour cream blueberry coffee cake is moist, tender, and bursting with juicy blueberries. A buttery crumb topping adds the perfect crunch, making it an irresistible treat for breakfast, brunch, or an afternoon snack. I love making it when fresh blueberries are in season, but it works beautifully with frozen ones too.

Why You’ll Love This Recipe

I love how this coffee cake stays incredibly moist thanks to the sour cream, and the blueberries give every bite a fresh burst of flavor. The crumb topping adds a delightful texture that pairs perfectly with the soft cake. It’s easy to make, feels special enough for guests, and tastes amazing with a hot cup of coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Eggs

• Sour cream

• Vanilla extract

• Fresh or frozen blueberries

• Brown sugar (for crumb topping)

• Cinnamon (for crumb topping)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a baking dish or lining it with parchment paper.

2. In a medium bowl, I mix the crumb topping ingredients—brown sugar, cinnamon, a bit of flour, and butter—until it resembles coarse crumbs, then set it aside.

3. In a large bowl, I cream the softened butter and granulated sugar until light and fluffy.

4. I beat in the eggs one at a time, then stir in the sour cream and vanilla extract.

5. I whisk together the flour, baking powder, baking soda, and salt, then gradually add the dry ingredients to the wet mixture until just combined.

6. I gently fold in the blueberries.

7. I spread half the batter into the prepared pan, sprinkle some of the crumb topping, then add the remaining batter and finish with the rest of the topping.

8. I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

9. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 12 servings. It takes me roughly 15 minutes to prepare and 40–50 minutes to bake, so it’s ready in about an hour.

Variations

I sometimes swap blueberries for raspberries or blackberries for a different flavor. Adding a lemon zest to the batter brightens the taste. For a richer crumb topping, I mix in chopped nuts like pecans or walnuts.

storage/reheating

I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds. This cake also freezes well; I wrap slices tightly and freeze for up to 2 months, thawing them at room temperature before enjoying.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer and fold them in gently to prevent the batter from turning blue.

Can I make this without sour cream?

I sometimes substitute plain Greek yogurt, which works just as well.

How do I keep the blueberries from sinking?

I toss them lightly in a tablespoon of flour before folding them into the batter.

Can I make this in advance?

Yes, I often bake it the day before, and it stays moist and delicious the next day.

Can I double the recipe?

Absolutely, I bake it in a larger pan or two smaller pans if I’m serving a crowd.

Conclusion

This sour cream blueberry coffee cake is one of my favorite baked treats because it’s soft, flavorful, and topped with a crunchy crumb layer. I love how easy it is to make and how well it pairs with my morning coffee or an afternoon cup of tea. It’s a recipe I keep coming back to year after year.