Sour Cream Blueberry Coffee Cake
If you’re looking for a moist, flavorful, and easy-to-make breakfast treat, this Sour Cream Blueberry Coffee Cake is the perfect recipe. Packed with fresh blueberries, rich sour cream, and a cinnamon streusel topping, this classic cake is ideal for brunch, potlucks, or a cozy afternoon coffee break.
Whether you’re baking for your family or impressing guests, this blueberry coffee cake brings together all the best flavors in one irresistible slice.
Why You’ll Love This Sour Cream Blueberry Coffee Cake
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Super moist texture thanks to sour cream
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Bursting with fresh blueberries
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Perfectly sweet with a buttery cinnamon streusel
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Easy to prepare and even easier to enjoy
Ingredients
Here’s what you’ll need for the Sour Cream Blueberry Coffee Cake:
For the Cake:
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1/2 cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 cup sour cream
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 1/2 cups fresh blueberries (or frozen, tossed in 1 tablespoon flour)
For the Streusel Topping:
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1/2 cup brown sugar
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1/2 cup all-purpose flour
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1 teaspoon cinnamon
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1/4 cup cold unsalted butter, cut into small cubes
How to Make Sour Cream Blueberry Coffee Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
Step 2: Make the Streusel
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry blender until the mixture becomes crumbly. Set aside.
Step 3: Prepare the Batter
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the blueberries.
Step 4: Assemble
Pour half of the batter into the prepared pan. Sprinkle with half of the streusel. Add the remaining batter and top with the rest of the streusel.
Step 5: Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before slicing and serving.
Expert Tips for the Best Blueberry Coffee Cake
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Use sour cream at room temperature for better blending.
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Toss blueberries in flour before folding them into the batter to prevent sinking.
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Don’t overmix the batter to keep the texture light and tender.
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This cake keeps well at room temperature for up to 2 days or refrigerated for 5 days.
Variations and Add-Ons
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Add lemon zest to the batter for a citrusy twist.
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Use Greek yogurt instead of sour cream for a protein boost.
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Swap blueberries for chopped strawberries, raspberries, or even peaches.
Frequently Asked Questions
Can I freeze this coffee cake?
Yes! Let it cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months.
Can I use frozen blueberries?
Absolutely. Just toss them in a tablespoon of flour to absorb moisture and prevent bleeding.
Can I make this ahead of time?
Yes, this cake tastes even better the next day. Bake it the night before and store it covered at room temperature.
Final Thoughts
This Sour Cream Blueberry Coffee Cake is the kind of recipe that becomes a family favorite. Whether you’re serving it at brunch or enjoying it with your afternoon tea, its moist texture and rich flavor never disappoint.
For more details, visit the full recipe