SOUR CREAM BLUEBERRY COFFEE CAKE

Hey there, food-loving friend! Get ready to fall head over heels for this Sour Cream Blueberry Coffee Cake. Imagine sinking your fork into a tender, moist cake bursting with juicy blueberries and a cinnamon-sugar swirl that’s pure magic. The sour cream adds this dreamy richness that’ll have you savoring every bite, while the crumbly streusel topping? Oh, it’s the cherry—or should I say blueberry—on top! Trust me, this one’s a game-changer for breakfast, brunch, or just because you deserve a little sweetness in your day.

Why You’ll Love Sour Cream Blueberry Coffee Cake

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re whipping it up for a lazy Sunday morning with the family, surprising your coworkers at a breakfast meeting, or treating yourself to a cozy afternoon snack, this coffee cake fits the bill. Here’s why it’s about to become your new go-to:

Versatile: Perfect for any time of day—breakfast, brunch, or a sneaky midnight snack. Picture yourself with a cup of coffee, this cake warm from the oven, and a good book. Bliss, right?

Budget-Friendly: Made with everyday ingredients you probably already have stashed in your kitchen. No fancy shopping trips required—just pure, simple deliciousness.

Quick and Easy: The steps are so straightforward, even if you’re new to baking, you’ll nail it. It’s low-stress and high-reward—my favorite combo!

Customizable: Want to mix it up? Toss in some lemon zest for a zingy twist or swap blueberries for raspberries if that’s your vibe. Make it yours!

Crowd-Pleasing: Kids will devour it, adults will rave about it, and you’ll be the hero of any gathering. It’s that perfect balance of sweet, comforting, and downright irresistible.

Ingredients in Sour Cream Blueberry Coffee Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Here’s the lineup that makes this coffee cake a total star—simple stuff that comes together for something extraordinary:

Flour

The foundation of our cake. All-purpose flour gives it that perfect structure—soft but sturdy enough to hold all those juicy blueberries.

Sugar

Sweetness central! Granulated sugar keeps things classic, while a touch of brown sugar in the streusel adds that caramel-y depth we all crave.

Butter

The secret to that melt-in-your-mouth texture. Cold butter in the streusel gives you those glorious crumbs, while softened butter in the batter makes it rich and tender.

Sour Cream

The MVP right here. It brings moisture, a slight tang, and a velvety softness that’ll make you wonder why you haven’t used it in every cake.

Blueberries

Bursts of fruity goodness in every bite. Fresh or frozen, they add that pop of color and flavor that screams summer—even in the middle of winter.

Eggs

These little guys bind everything together and add a bit of lift. Room temp is best for a smooth batter, so let ‘em sit out for a bit if you can.

Baking Powder

The lift that keeps this cake light and fluffy. No dense bricks here—just pillowy perfection.

Cinnamon

Warm, cozy, and just the right amount of spice. It’s swirled into the middle and sprinkled on top for that coffee cake vibe we adore.

Vanilla Extract

A splash of this brings out all the flavors. It’s like a hug in liquid form—small but mighty.

Instructions

Let’s get baking—this coffee cake is calling your name!

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). This gets everything nice and toasty so your cake bakes evenly and comes out golden and gorgeous.

Combine Ingredients

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in sour cream and vanilla extract. Mix your dry ingredients—flour, baking powder, and a pinch of salt—in a separate bowl, then gently fold them into the wet mix. The batter should be smooth and thick, ready to hug those blueberries.

Prepare Your Cooking Vessel

Grease a 9-inch square baking pan (or line it with parchment for easy cleanup). This keeps your cake from sticking and makes slicing a breeze later.

Assemble the Dish

Pour half the batter into the pan and spread it evenly. Toss your blueberries with a little flour (to keep them from sinking), then scatter half over the batter. Sprinkle a mix of sugar and cinnamon for that swirl effect. Top with the rest of the batter, more blueberries, and a generous handful of streusel made from butter, flour, sugar, and cinnamon.

Cook to Perfection

Bake for 45-50 minutes, until a toothpick comes out clean and the top is golden brown. The smell wafting through your kitchen will be unreal—sweet, buttery, and cinnamon-kissed.

Finishing Touches

Let it cool in the pan for 10 minutes, then transfer to a wire rack. Give it another 10-15 minutes to settle—trust me, it’s worth the wait for those flavors to shine.

Serve and Enjoy

Slice it up warm and dig in! Pair it with coffee, tea, or just enjoy it solo—it’s that good.

Nutrition Facts

Servings: 9
Calories per serving: 320

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

How to Serve Sour Cream Blueberry Coffee Cake

This cake is a star on its own, but here’s how to make it shine even brighter:

Fresh Salads: Pair it with a light fruit salad—think strawberries and oranges—to balance the richness with a burst of freshness.
Crusty Bread: Okay, it’s already a carb party, but a smear of butter on a warm roll alongside? Heaven.
Creamy Accompaniments: A dollop of whipped cream or a drizzle of vanilla glaze takes it to dessert territory.
Vegetable Sides: Not traditional, but a side of roasted berries (yep, berries again!) could be a fun twist.
As a Standalone: Honestly, just grab a fork and a cozy spot—this cake doesn’t need much else.

Plate it up on a cute cake stand or rustic platter, sprinkle with powdered sugar if you’re feeling fancy, and watch it disappear.

Additional Tips

Here’s the inside scoop to make this recipe even better:

Prep Ahead: Mix the dry ingredients and streusel the night before—store them separately, and you’re halfway done by morning.
Spice It Up: Add a pinch of nutmeg or cardamom to the streusel for a warm twist.
Dietary Adjustments: Swap sour cream for Greek yogurt or use a gluten-free flour blend if needed—it’s still delish.
Storage Tips: Keep leftovers in an airtight container for up to 3 days at room temp or 5 days in the fridge.
Double the Batch: Make two pans and freeze one—future you will thank you when you’re craving a treat.

FAQ Section

Q1: Can I substitute sour cream with yogurt?
A1: Totally! Greek yogurt works like a charm. It might be a tad less tangy, but still super moist and tasty.

Q2: Can I make this dish ahead of time?
A2: Yes, bake it fully, let it cool, then wrap it tight and store in the fridge for up to 2 days. Warm it up before serving.

Q3: How do I store leftovers?
A3: Pop them in an airtight container in the fridge for up to 5 days. Reheat gently to keep that tender crumb.

Q4: Can I freeze this dish?
A4: You bet! Wrap it well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q5: What’s the best way to reheat this dish?
A5: Warm it in the oven at 325°F for 10-15 minutes or microwave a slice for 20-30 seconds—oven’s best for that fresh-baked feel.

Q6: Can I double the recipe?
A6: Absolutely! Use a 9×13 pan and add 5-10 minutes to the bake time—perfect for a crowd.

Q7: Can I use frozen blueberries instead of fresh?
A7: Yep, no need to thaw! Just toss them in flour first to avoid a soggy batter.

Q8: What if I don’t have a square pan?
A8: A round 9-inch pan works too—just keep an eye on the bake time, as it might cook a bit faster.

Q9: Can I skip the streusel topping?
A9: Sure, but you’ll miss that crunchy goodness! If you do, maybe dust with powdered sugar for a little flair.

Q10: How do I know when it’s done?
A10: Stick a toothpick in the center—if it comes out clean or with a few crumbs (not wet batter), you’re golden!

Conclusion

There you have it, my friend—this Sour Cream Blueberry Coffee Cake is about to become your new obsession. It’s the kind of recipe that fills your kitchen with warmth, your belly with happiness, and your heart with that “I made this!” pride. Whether you’re sharing it with loved ones or sneaking an extra slice for yourself (no judgment here), it’s a little slice of joy in every bite. So grab your apron, crank up some tunes, and let’s bake something unforgettable together. You’ve got this!

Print