Blueberry Sour Cream Coffee Cake

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.

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Blueberry Sour Cream Coffee Cake

Preparation Time

15 minutes

Baking Time

40–45 minutes

Servings

8–10

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Ingredients

Cake

• All-purpose flour – 2 cups

• Granulated sugar – 1 cup

• Baking powder – 2 teaspoons

• Baking soda – ½ teaspoon

• Salt – ½ teaspoon

• Unsalted butter – ½ cup (115 g), softened

• Eggs – 2 large

• Sour cream – 1 cup

• Vanilla extract – 1 teaspoon

• Fresh or frozen blueberries – 1½ cups

Streusel Topping

• Brown sugar – ½ cup

• All-purpose flour – ½ cup

• Ground cinnamon – 1 teaspoon

• Unsalted butter – ¼ cup (60 g), cold and cubed

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Directions

Step 1: Preheat Oven

• Preheat oven to 175°C (350°F).

• Grease and flour a 9×9-inch baking pan or line with parchment paper.

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Step 2: Make the Streusel

1. In a bowl, combine brown sugar, flour, and cinnamon.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Set aside.

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Step 3: Prepare the Cake Batter

1. In a large bowl, whisk flour, baking powder, baking soda, and salt.

2. In another bowl, beat softened butter and sugar until creamy.

3. Add eggs one at a time, beating well after each.

4. Stir in sour cream and vanilla extract until smooth.

5. Gradually fold in the dry ingredients.

6. Gently fold in blueberries.

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Step 4: Assemble

• Pour batter into prepared pan.

• Sprinkle streusel topping evenly over the batter.

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Step 5: Bake

• Bake at 175°C (350°F) for 40–45 minutes, or until a toothpick comes out clean.

• If the streusel browns too quickly, loosely cover with foil during the last 10 minutes.

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Step 6: Cool and Serve

• Let cake cool 10–15 minutes before slicing.

• Serve warm or at room temperature, with coffee or tea.

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Tips for Best Results

• Toss blueberries in a teaspoon of flour before folding to prevent sinking.

• Use cold butter for a crispier streusel.

• Do not overmix batter to keep cake tender.

• Optional: Drizzle simple glaze (powdered sugar + lemon juice) over top.

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Variations

• Lemon Blueberry: Add 1 tablespoon lemon zest to batter.

• Nutty Streusel: Add chopped pecans or walnuts to topping.

• Mini Muffins: Bake in muffin tins for 18–20 minutes.

• Frozen Blueberries: Do not thaw; toss in flour and fold gently.

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Storage

• Store in an airtight container at room temperature 2 days.

• Refrigerate up to 4 days.

• Reheat slices in the microwave for 10–15 seconds before serving.