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Blueberry Sour Cream Coffee Cake

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Blueberry sour cream coffee cake is a moist, tender cake layered with juicy blueberries and a buttery cinnamon streusel. Perfect for breakfast, brunch, or a cozy snack, it’s easy to make and full of comforting flavors.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8–10 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the streusel:
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or 9×9-inch baking dish.
  2. Make the streusel: combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well, then mix in vanilla.
  5. Stir in sour cream, then gradually mix in dry ingredients until just combined.
  6. Fold in two-thirds of the blueberries gently.
  7. Spread half the batter in the pan. Sprinkle with half the streusel. Add remaining batter, then top with remaining blueberries and streusel.
  8. Bake for 45–55 minutes, until a toothpick comes out clean.
  9. Cool in pan for 10–15 minutes before slicing and serving.

Notes

  • Swap blueberries with raspberries or blackberries.
  • Add lemon zest for a citrus twist.
  • Top with a vanilla glaze for extra richness.
  • Mix chopped pecans or walnuts into the streusel for a nutty version.

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