Blueberry Sour Cream Coffee Cake

Blueberry sour cream coffee cake is a tender, moist, and flavorful treat that’s perfect for breakfast, brunch, or a cozy afternoon snack. I layer juicy blueberries and a buttery cinnamon streusel between soft, tangy sour cream cake batter, then top it all off with a golden crumb that adds just the right crunch.

Why You’ll Love This Recipe

I love how this coffee cake stays moist for days thanks to the sour cream. The tartness of the blueberries balances the sweetness of the cake, and the cinnamon streusel brings a warm, comforting finish. It’s easy to make, slices beautifully, and pairs perfectly with a cup of coffee or tea. Whether I’m baking for a weekend treat or serving guests, this cake always delivers.

Ingredients

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

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

• Fresh or frozen blueberries (if frozen, I don’t thaw)

For the streusel:

• Brown sugar

• All-purpose flour

• Ground cinnamon

• Cold butter (cubed)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or a 9×9-inch baking dish.

2. I make the streusel by mixing brown sugar, flour, and cinnamon, then cutting in the cold butter until the mixture resembles coarse crumbs. I set it aside.

3. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

4. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

5. I add the eggs one at a time, beating well after each, then mix in the vanilla.

6. I stir in the sour cream, then gradually mix in the dry ingredients until just combined.

7. I fold in about two-thirds of the blueberries gently.

8. I spread half the batter into the prepared pan, sprinkle with half the streusel, then layer the remaining batter on top. I scatter the rest of the blueberries and streusel over the top.

9. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

10. I let it cool in the pan for 10–15 minutes before slicing and serving.

Servings and timing

This recipe serves 8 to 10 people. It takes about 20 minutes to prepare and 45–55 minutes to bake, depending on the pan and oven. I always let it cool slightly so it slices cleanly.

Variations

Sometimes I swap the blueberries for raspberries or blackberries. I’ve also added lemon zest to the batter for a citrus twist. If I want extra richness, I drizzle a simple vanilla glaze over the top after it cools. For a nutty version, I mix chopped pecans or walnuts into the streusel topping.

Storage/Reheating

I store the cake tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave individual slices for 15–20 seconds or warm them in a 300°F oven for a few minutes. This cake also freezes well—I wrap slices individually and thaw overnight in the fridge before serving.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I don’t thaw them first to avoid adding extra moisture to the batter.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well and gives a similar tangy richness and moisture.

Why is my streusel sinking?

If the batter is too thin or the topping too heavy, it may sink. I make sure the streusel is crumbly and that I don’t overmix the batter to keep it light enough.

How do I prevent the blueberries from sinking?

I toss the blueberries in a little flour before folding them into the batter. This helps keep them suspended during baking.

Can I make this ahead of time?

Absolutely. I often bake it the night before, and it’s still moist and flavorful the next day. Just keep it covered and at room temperature or in the fridge.

Conclusion

This blueberry sour cream coffee cake is everything I want in a homemade treat—moist, flavorful, and loaded with juicy berries and buttery streusel. It’s simple to make and always a crowd-pleaser. Whether I serve it warm from the oven or enjoy it the next day with coffee, this recipe is a delicious staple in my kitchen.

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