Description
Sour Cream Blueberry Coffee Cake is a tender, buttery cake layered with juicy blueberries, a sweet cinnamon swirl, and a crumbly streusel topping. Moist and rich thanks to sour cream, this easy coffee cake is perfect for brunch, breakfast, or a cozy afternoon treat. With a golden crumb and vibrant berry flavor, it’s a bakery-style cake you can make at home.
Ingredients
- For the Cake Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (full-fat preferred)
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- For the Cinnamon Sugar Swirl (Optional):
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- For the Crumb Topping:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/3 cup cold unsalted butter, cubed
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or springform pan.
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Make the crumb topping: In a small bowl, mix flour, sugars, and cinnamon. Cut in cold butter with a fork or fingers until crumbly. Chill until ready to use.
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Make the cake batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and sour cream, mixing until smooth.
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Gradually add dry ingredients to wet ingredients and mix until just combined. Gently fold in the blueberries.
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Spread half the batter into the prepared pan. Sprinkle with cinnamon sugar swirl, if using. Add remaining batter and smooth the top.
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Sprinkle the crumb topping evenly over the batter.
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Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool in the pan before slicing and serving.
Notes
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Use frozen blueberries straight from the freezer to prevent excess moisture.
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Add lemon zest to the batter for a fresh citrus twist.
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For extra indulgence, drizzle with a simple glaze made of powdered sugar and milk.
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This cake freezes well—wrap slices individually and thaw as needed.
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Great served warm or at room temperature.
