Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake is a soft, tender cake layered with juicy blueberries and a cinnamon-sugar swirl, finished with a buttery crumble topping. The sour cream gives it a rich texture and just the right amount of tang, making this cake perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

Why You’ll Love This Recipe

I love this recipe because it’s moist, flavorful, and filled with fresh blueberry bursts in every bite. The sour cream makes the cake incredibly tender, while the crumb topping adds a buttery crunch that keeps me going back for another slice. It’s easy to make, easy to serve, and always a crowd-pleaser whether I bake it for a gathering or keep it all to myself.

ingredients

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

for the cake batter:
all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
sour cream
fresh or frozen blueberries (if frozen, don’t thaw)

for the cinnamon sugar swirl (optional):
brown sugar
ground cinnamon

for the crumb topping:
all-purpose flour
brown sugar
granulated sugar
ground cinnamon
cold unsalted butter, cubed

directions

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

2. In a small bowl, I prepare the crumb topping by mixing the flour, sugars, and cinnamon. I cut in the cold butter with a fork or my fingers until the mixture resembles coarse crumbs.

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

4. In a large bowl, I cream the softened butter and sugar until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla and sour cream.

5. I gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. I fold in the blueberries gently to avoid breaking them.

7. I pour half the batter into the prepared pan and sprinkle with the cinnamon-sugar swirl if using. I add the remaining batter on top and smooth it out.

8. I sprinkle the crumb topping evenly over the batter.

9. I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. I let the cake cool in the pan before slicing and serving.

Servings and timing

This recipe makes about 9 large or 12 smaller squares. Prep time is 15–20 minutes, and bake time is 40–50 minutes.

Variations

Sometimes I use raspberries or blackberries instead of blueberries, or a mix of berries for variety. I’ve also added lemon zest to the batter for a bright citrus flavor. When I want a glaze, I mix powdered sugar with a bit of milk and vanilla and drizzle it on top once the cake has cooled.

storage/reheating

I store the coffee cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave a slice for 10–15 seconds, or warm it gently in the oven. It also freezes well—just wrap slices individually and thaw when ready to eat.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I don’t thaw them first to prevent excess moisture from turning the batter blue.

What kind of sour cream should I use?

I use full-fat sour cream for the richest texture, but low-fat works too if I need a lighter version.

Can I bake this in a bundt pan?

Yes, but I adjust the baking time and check for doneness after 50 minutes. I also make sure to grease the pan thoroughly.

How do I keep the crumb topping from sinking?

I keep the butter cold when making the topping and sprinkle it on right before baking to help it stay on top.

Is it too sweet for breakfast?

Not at all. It has just the right balance of sweetness and tartness from the blueberries, making it great for morning coffee or tea.

Conclusion

Sour Cream Blueberry Coffee Cake is a delicious, cozy treat that’s perfect any time of day. The soft crumb, juicy berries, and buttery topping come together in a way that feels both homey and special. Whether I’m sharing it at brunch or sneaking a slice with my afternoon coffee, this cake always delivers that comforting homemade taste.