Blueberry Sour Cream Coffee Cake

There are cakes you serve for dessert, and then there are cakes that belong squarely on the breakfast or brunch table, nestled right next to the coffee pot. A true coffee cake is a special thing: not overly sweet, deeply comforting, and designed to pair perfectly with your favorite mug. This Blueberry Sour Cream Coffee Cake is the gold standard. It’s a masterpiece of texture and flavor, featuring an incredibly tender, moist crumb thanks to rich sour cream, pockets of juicy, tart blueberries, and a crown of buttery, crunchy cinnamon streusel that bakes into a crisp, sugary crust.

Imagine slicing into this cake. The fork glides through a soft, velvety interior studded with bursts of blueberry, then meets the satisfying resistance of that streusel topping. Each bite is a perfect harmony of tangy, sweet, and spiced. Whether you’re hosting a leisurely weekend brunch, need a show-stopping addition to a holiday morning spread, or simply want to treat your family to a special breakfast, this cake is your answer. It’s a one-bowl wonder (for the batter, at least) that feels wonderfully homemade and is guaranteed to earn you recipe requests.

So, preheat your oven and grab your favorite bundt or tube pan. Let’s bake a cake that will make your kitchen smell like a cozy bakery and become an instant family tradition.

Why Sour Cream is the Secret to the Perfect Coffee Cake

The star ingredient here isn’t the blueberry—it’s the sour cream. This dairy powerhouse does three crucial things: its high fat content enriches the batter for a luxurious mouthfeel, its tangy flavor balances the sweetness and enhances the blueberries, and its acidic nature tenderizes the gluten in the flour, resulting in a cake that is supremely moist and fine-crumbed, with no risk of dryness. It’s the magic behind the cake’s unforgettable texture.

Choosing Your Blueberries: Fresh vs. Frozen

Both work beautifully, but with one key tip:

· Fresh Blueberries: Toss them in 1 tablespoon of the recipe’s flour before folding in. This light coating helps prevent them from sinking to the bottom of the cake during baking.
· Frozen Blueberries: Do not thaw. Use them straight from the freezer and toss with flour as above. Thawed berries will bleed too much moisture and color into the batter, creating a greyish hue.

Your Simple, Scrape-the-Bowl-Clean Ingredient List

For the Cinnamon Streusel:

· All-Purpose Flour: The base.
· Brown Sugar & Granulated Sugar: For moisture and caramelized flavor.
· Ground Cinnamon: The essential warm spice.
· Cold Butter: Cut into small pieces. Cold butter is key for a crumbly, not pasty, streusel.

For the Cake Batter:

· Butter & Sugar: Creamed together to create a light, fluffy foundation.
· Eggs & Vanilla: For structure and flavor.
· Sour Cream: The moistness MVP, as discussed.
· All-Purpose Flour, Baking Powder, Baking Soda, & Salt: The balanced leavening and structure team.
· Fresh or Frozen Blueberries: The juicy star of the show.

For the Simple Glaze (Optional but Recommended):

· Powdered Sugar, Milk or Cream, and Vanilla: Whisked together for a pretty, sweet finish.

Step 1: Mastering the Crumbly Streusel Topping

Before you make the batter, prepare the streusel. In a small bowl, whisk together the flour, sugars, and cinnamon. Add the cold, cubed butter. Using your fingers, a pastry cutter, or two forks, work the butter into the dry ingredients until the mixture resembles coarse, uneven crumbs—some pebble-sized, some sandy. Place the bowl in the refrigerator while you make the batter. This keeps the butter firm for maximum crumble.

Step 2: The Creaming Method for a Light, Tender Crumb

In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes. The mixture should be pale, fluffy, and almost creamy. This step incorporates air, which is crucial for lift.

Beat in the eggs, one at a time, followed by the vanilla.

Mix in the sour cream. The batter may look slightly curdled; this is normal.

Step 3: Incorporating Dry Ingredients & Blueberries with Care

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

With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing only until just combined and a few flour streaks remain. Do not overmix.

In a small bowl, gently toss the blueberries with 1 tbsp of flour (from your measured amount). This is the anti-sinking insurance.

Using a spatula, gently fold the floured blueberries into the batter until evenly distributed.

The Layering & Baking Process for Perfect Texture

Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch tube pan or bundt pan.

Layer: Spread half of the batter into the prepared pan. Sprinkle with half of the chilled streusel mixture. Carefully spread the remaining batter over the streusel layer. Top with the remaining streusel.

Bake: Bake for 55-65 minutes, or until a long skewer inserted into the center of the cake comes out clean or with a few moist crumbs (but no wet batter). The top will be golden brown.

The Crucial Cool-Down: Patience for a Perfect Release

This is a moist, delicate cake. Let it cool in the pan on a wire rack for at least 30 minutes. This allows the structure to set. Then, run a thin knife around the center tube and outer edge. Invert the cake onto a plate, then invert again onto your serving platter so the streusel is on top. Let cool completely before glazing.

The Finishing Touch: Easy Vanilla Glaze

Once the cake is completely cool, whisk together the glaze ingredients. Start with 2 tablespoons of milk and add more, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle artfully over the cake with a spoon or fork.

Pro Tips for a Flawless Blueberry Coffee Cake Every Time

· Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temp for even mixing and a smooth batter.
· Don’t Overmix: Overworking the flour develops gluten, leading to a tough cake. Mix until the last streaks of flour disappear.
· Check for Doneness Early: Ovens vary. Start checking at the 50-minute mark.
· Cool Completely: Slicing into a warm cake will cause it to crumble. The wait is worth it for clean, beautiful slices.

Flavor Twist Variations

· Lemon Blueberry: Add the zest of one lemon to the batter and use lemon juice in the glaze.
· Mixed Berry: Use a combination of blueberries, raspberries, and blackberries.
· Peach Blueberry: Add 1 cup of diced fresh peaches with the blueberries.
· Apple Cinnamon: Replace blueberries with 2 cups of finely chopped apples and increase cinnamon in the streusel.

Storing & Freezing for Make-Ahead Ease

· Store: Keep covered at room temperature for 2 days, or in the refrigerator for up to 5 days. Bring to room temp before serving.
· Freeze: Wrap the unglazed, cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge, then glaze before serving.

FAQs: Your Coffee Cake Questions Answered

Q: Can I use a 9×13 pan?
A:Yes. Grease the pan, layer half the batter, half the streusel, the remaining batter, and top with streusel. Bake at 350°F for 45-55 minutes.

Q: My berries all sank to the bottom!
A:This is likely because they weren’t tossed in flour, or the batter was too thin (make sure you’re measuring flour correctly—spoon and level).

Q: Can I use Greek yogurt instead of sour cream?
A:Yes, full-fat plain Greek yogurt is an excellent 1:1 substitute.

Q: Why did my streusel melt into the cake?
A:The butter was likely too warm. Ensure it’s cold when making the streusel, and chill it before using.

The Final Slice: More Than Just a Cake

This Blueberry Sour Cream Coffee Cake is a gesture of love. It’s for slow weekend mornings, celebrating with friends, and creating sweet, simple memories. It’s proof that the best breakfasts are often the ones that come from the oven.

Your Brunch Centerpiece Awaits

So, gather those simple ingredients. Cream that butter and sugar. Fold in those juicy blueberries. And get ready to bake a cake that will disappear almost as fast as you can make it.

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Recipe Card: Blueberry Sour Cream Coffee Cake

Yield: 12-16 servings Prep Time: 25 mins Bake Time: 60 mins Total Time: 1 hour 30 mins (plus cooling)

Ingredients

For the Streusel:

· ¾ cup (150g) light brown sugar
· ½ cup (100g) granulated sugar
· 1 cup (125g) all-purpose flour
· 1 tbsp ground cinnamon
· ½ cup (1 stick / 113g) cold unsalted butter, cubed

For the Cake:

· 1 cup (2 sticks / 226g) unsalted butter, softened
· 2 cups (400g) granulated sugar
· 2 large eggs, room temperature
· 1 cup (240g) full-fat sour cream, room temperature
· 1 tsp pure vanilla extract
· 3 cups (375g) all-purpose flour, plus 1 tbsp for berries
· 1 tsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· 2 cups fresh or frozen blueberries (do not thaw)

For the Glaze:

· 1 cup (120g) powdered sugar
· 2-3 tbsp milk or cream
· ½ tsp vanilla extract

Instructions

1. Streusel: Mix sugars, 1 cup flour, and cinnamon. Cut in cold butter until crumbly. Refrigerate.
2. Cake: Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Mix in sour cream.
4. In a separate bowl, whisk 3 cups flour, baking powder, baking soda, and salt. Gradually add to wet ingredients on low speed until just combined.
5. Toss blueberries with 1 tbsp flour. Gently fold into batter.
6. Layer: Spread half the batter in pan. Top with half the streusel. Spread remaining batter, then top with remaining streusel.
7. Bake: 55-65 minutes, until a skewer comes out clean. Cool in pan 30 mins, then invert onto a wire rack to cool completely.
8. Glaze: Whisk ingredients until smooth. Drizzle over cooled cake.

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Did this cake become your new favorite brunch treat? Share a photo of your beautiful, streusel-topped creation and tell us how you enjoyed it in the comments below! Don’t forget to save this recipe.

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