Here’s a detailed Blueberry Sour Cream Coffee Cake recipe—moist, tender, and loaded with blueberries, topped with a crunchy streusel. Perfect for breakfast, brunch, or dessert.
Blueberry Sour Cream Coffee Cake
Preparation Time
15 minutes
Baking Time
40–45 minutes
Servings
8–10
Ingredients
Cake
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All-purpose flour – 2 cups
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Granulated sugar – 1 cup
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Baking powder – 2 teaspoons
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Baking soda – ½ teaspoon
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Salt – ½ teaspoon
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Unsalted butter – ½ cup (115 g), softened
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Eggs – 2 large
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Sour cream – 1 cup
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Vanilla extract – 1 teaspoon
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Fresh or frozen blueberries – 1½ cups
Streusel Topping
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Brown sugar – ½ cup
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All-purpose flour – ½ cup
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Ground cinnamon – 1 teaspoon
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Unsalted butter – ¼ cup (60 g), cold and cubed
Directions
Step 1: Preheat Oven
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Preheat oven to 175°C (350°F).
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Grease and flour a 9×9-inch baking pan or line with parchment paper.
Step 2: Make the Streusel
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In a bowl, combine brown sugar, flour, and cinnamon.
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Cut in cold butter until mixture resembles coarse crumbs.
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Set aside.
Step 3: Prepare the Cake Batter
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In a large bowl, whisk flour, baking powder, baking soda, and salt.
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In another bowl, beat softened butter and sugar until creamy.
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Add eggs one at a time, beating well after each.
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Stir in sour cream and vanilla extract until smooth.
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Gradually fold in the dry ingredients.
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Gently fold in blueberries.
Step 4: Assemble
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Pour batter into prepared pan.
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Sprinkle streusel topping evenly over the batter.
Step 5: Bake
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Bake at 175°C (350°F) for 40–45 minutes, or until a toothpick comes out clean.
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If the streusel browns too quickly, loosely cover with foil during the last 10 minutes.
Step 6: Cool and Serve
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Let cake cool 10–15 minutes before slicing.
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Serve warm or at room temperature, with coffee or tea.
Tips for Best Results
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Toss blueberries in a teaspoon of flour before folding to prevent sinking.
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Use cold butter for a crispier streusel.
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Do not overmix batter to keep cake tender.
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Optional: Drizzle simple glaze (powdered sugar + lemon juice) over top.
Variations
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Lemon Blueberry: Add 1 tablespoon lemon zest to batter.
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Nutty Streusel: Add chopped pecans or walnuts to topping.
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Mini Muffins: Bake in muffin tins for 18–20 minutes.
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Frozen Blueberries: Do not thaw; toss in flour and fold gently.
Storage
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Store in an airtight container at room temperature 2 days.
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Refrigerate up to 4 days.
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Reheat slices in the microwave for 10–15 seconds before serving.
