There’s nothing better than a tender, moist coffee cake bursting with fresh blueberries and topped with a buttery streusel crumb topping. This Blueberry Sour Cream Coffee Cake is rich, soft, and slightly tangy thanks to sour cream, making it the perfect breakfast, brunch, or dessert treat. Serve it with a hot cup of coffee, and you have a bakery-style delight right at home!
Why You’ll Love This Recipe
✔ Super Moist Texture – Thanks to sour cream, every bite is rich and soft.
✔ Loaded with Blueberries – Juicy berries add the perfect sweetness and freshness.
✔ Easy to Make – No complicated steps, just simple baking!
✔ Streusel Topping – Buttery cinnamon crumb topping for extra flavor and crunch.
Ingredients You’ll Need
For the Coffee Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Streusel Topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp cinnamon
- ¼ cup cold unsalted butter, cut into small cubes
For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or bundt pan.
2. Make the Streusel Topping
- In a small bowl, mix brown sugar, flour, and cinnamon.
- Cut in the cold butter using a fork or pastry cutter until crumbly.
- Set aside.
3. Mix the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined.
4. Add the Blueberries
- Toss blueberries with 1 tbsp flour (prevents sinking in batter).
- Gently fold them into the batter.
5. Assemble the Cake
- Pour half the batter into the prepared cake pan.
- Sprinkle half of the streusel topping over the batter.
- Add the remaining batter and top with the rest of the streusel.
6. Bake & Cool
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
7. Drizzle with Glaze (Optional)
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake for an extra touch of sweetness!
Serving Suggestions
☕ Perfect with a hot cup of coffee or tea for a cozy breakfast.
🍨 Top with vanilla ice cream for a delicious dessert.
🍋 Add a hint of lemon zest for a bright, citrusy twist!
Pro Tips for the Best Blueberry Sour Cream Coffee Cake
✅ Use fresh blueberries for the best flavor, but frozen work too!
✅ Sour cream is key to keeping the cake soft and moist.
✅ Don’t overmix the batter, or the cake may turn dense.
✅ Want extra crunch? Add chopped pecans or walnuts to the streusel topping!
FAQs About Blueberry Sour Cream Coffee Cake
Q: Can I make this ahead of time?
A: Yes! It stays fresh for up to 3 days at room temperature or 5 days in the fridge.
Q: Can I freeze this cake?
A: Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Greek yogurt works as a great substitute while keeping the cake moist.
Final Thoughts
This Blueberry Sour Cream Coffee Cake is a rich, buttery, and fruity delight, perfect for breakfast, brunch, or a sweet snack. The streusel topping adds a delightful crunch, making it impossible to resist! Whether you're baking for family or just want a homemade treat, this easy coffee cake recipe is sure to impress. Give it a try today!
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