Blueberry Coffee Cake With Sour Cream Recipe [FULL GUIDE]

Okay, let’s just pause for a moment and imagine this: a buttery, golden coffee cake with a tender, moist crumb, bursting with fresh, juicy blueberries… and that heavenly aroma of cinnamon and vanilla wafting through your kitchen. Oh, and let’s not forget the crown jewel on top: a perfectly crumbly streusel topping.

But here’s the secret weapon that takes this cake from ’mmm’ to OH MY WORD–sour cream. Yes, really. It’s the secret ingredient that makes the crumb incredibly tender, rich, and melt-in-your-mouth moist. No dry coffee cake here, thank you very much!

This cake is perfect for brunch with friends, lazy weekend mornings, or even a sweet breakfast-for-dinner situation (no judgment here). It pairs beautifully with a strong cup of coffee-or even a cold glass of milk if you’re feeling nostalgic.

Let’s dive in, shall we?

Blueberry Coffee Cake With Sour Cream Recipe

This is one of those cozy, classic recipes that tastes like a hug. The cake is fluffy and rich, the blueberries add that sweet-tart pop, and the streusel… well, it’s just everything. Here’s a quick snapshot of what we’re about to bake:

• Prep time: 20 minutes
• Cook time: 40-50 minutes
• Total time: About 1 hour
• Servings: 9 generous squares (or more, if you share like a saint)

Ingredients Needed

Here’s what you’ll need. (No complicated ingredients here-just pantry staples with a few fresh friends!)

For The Cake

• 1/2 cup unsalted butter, softened (room temp is key!)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (full-fat = full flavor, trust me)
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups fresh blueberries (or frozen-but more on that later)

For The Streusel Topping

• 1/2 cup brown sugar (light or dark works)
• 1/3 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cut into cubes

Optional (but delicious):

• A dusting of powdered sugar for serving
• A light drizzle of vanilla glaze if you want to be extra

How To Make Blueberry Coffee Cake With Sour Cream

It’s easier than it looks, promise! You’ll be kitchen-famous in no time.

Prep Time

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8×8-inch baking pan, or line it with parchment paper if you want a super clean release.

Make The Streusel Topping

• In a small bowl, mix together the brown sugar, flour, and cinnamon.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Pop it in the fridge while you work on the cake to keep it nice and crumbly.

Cream The Butter And Sugar

• In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes about 3 minutes with a hand or stand mixer.

Add Eggs And Vanilla

• Add eggs one at a time, beating well after each addition.
• Stir in the vanilla extract.

Add The Sour Cream

• Mix in the sour cream-this is where the magic starts to happen. The batter will look luscious and thick.

Combine The Dry Ingredients

• In another bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix-tender cake depends on it!

Fold In The Blueberries

• Gently fold in the blueberries with a spatula. If using frozen, toss them in a tablespoon of flour first so they don’t sink.

Assemble And Bake

• Spread half the batter into the pan.
• Sprinkle with half the streusel topping.
• Add the remaining batter, then the rest of the streusel on top.
• Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool And Serve

• Let cool in the pan for 15 minutes before serving.
• Dust with powdered sugar if desired, or drizzle with glaze.
• Brew a hot cup of coffee and bask in your brilliance.

Ingredient Science Spotlight

Here’s a peek into the baking magic happening behind the scenes:

• Sour Cream: High fat + acidity = ultra-moist crumb and tender texture. It also reacts with the baking soda to give a gentle lift.
• Butter vs Oil: Butter brings flavor and structure; oil might add moisture, but butter wins in taste and crumb.
• Blueberries: Fresh gives you a clean look; frozen works great too but might bleed slightly-toss with flour to avoid purple streaks.
• Brown Sugar in the Streusel: Adds that caramel-like warmth and creates a beautiful crunch once baked.

Expert Tips

Want to absolutely crush this recipe? Here’s how to make it bakery-worthy:

• Room temp ingredients are a MUST – butter, eggs, and sour cream blend more evenly when not cold.
• Don’t overmix – just fold until combined or you’ll end up with a dense cake.
• Test early – Check for doneness around 40 minutes. Every oven’s different!
• Use a light-colored pan – Dark pans can cause overbrowning.
• Double the streusel – Because more crumb topping is never a bad idea.

Recipe Variations

Want to mix things up? Oh, the places this cake can go!

• Lemon Zest + Blueberries: Add 1 tbsp of lemon zest to the batter for a citrusy zing.
• Almond Twist: Add 1/2 tsp almond extract to the batter and sprinkle sliced almonds on top.
• Cream Cheese Swirl: Swirl in a layer of sweetened cream cheese for a cheesecake-coffee-cake hybrid.
• Swap the Fruit: Try raspberries, chopped strawberries, or even diced peaches.
• Make it Muffins: Spoon into muffin tins for personal-sized treats-bake ~20-25 minutes.

Final Words

This isn’t just a blueberry coffee cake-this is a baking moment. A ’cozy-up-in-your-comfiest-socks-with-a-steaming-mug’ moment. A ’wake up to the smell of warm cinnamon and fruit’ kind of joy. It’s the kind of cake that feels like a little celebration every time you slice it.

So whether you’re baking for brunch guests, surprising a neighbor, or just treating yourself (you deserve it), this cake has your back.

FAQs

What Ingredients Do I Need To Make Blueberry Coffee Cake With Sour Cream?

To make blueberry coffee cake with sour cream, you will need the following ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, unsalted butter, eggs, sour cream, vanilla extract, fresh or frozen blueberries, and optional streusel topping ingredients such as brown sugar, flour, butter, and cinnamon.

Can I Use Frozen Blueberries In Blueberry Coffee Cake?

Yes, frozen blueberries can be used in blueberry coffee cake. However, it’s important to not thaw them before adding them to the batter, as this can cause the blueberries to bleed into the cake and affect the texture. Just fold them in frozen to maintain their shape.

Why Is Sour Cream Used In Blueberry Coffee Cake?

Sour cream is used in blueberry coffee cake to provide moisture, tenderness, and a slight tanginess. It helps to create a soft and moist crumb, while also balancing out the sweetness of the cake and complementing the blueberries.

How Do I Make A Streusel Topping For Blueberry Coffee Cake?

To make a streusel topping, combine 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1/4 cup of unsalted butter (cold and cubed), and 1 teaspoon of ground cinnamon in a bowl. Use a pastry cutter or your fingers to mix the ingredients until the mixture forms coarse crumbs. Sprinkle the streusel over the batter before baking.

Can I Substitute The Sour Cream In Blueberry Coffee Cake With Something Else?

Yes, you can substitute sour cream with an equal amount of plain yogurt, buttermilk, or a mixture of heavy cream and a teaspoon of lemon juice to mimic the tanginess and texture of sour cream.

How Long Should I Bake Blueberry Coffee Cake?

Typically, blueberry coffee cake should be baked at 350°F (175°C) for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I Make Blueberry Coffee Cake Ahead Of Time?

Yes, you can make blueberry coffee cake ahead of time. Bake it, allow it to cool, and then store it in an airtight container at room temperature for 2-3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months by wrapping it tightly in plastic wrap and aluminum foil.

What Type Of Flour Is Best For Blueberry Coffee Cake?

All-purpose flour is the best option for blueberry coffee cake as it provides the right balance of structure and tenderness. Avoid using self-rising flour unless you adjust the baking powder and baking soda quantities accordingly.

Can I Add Other Fruits To My Blueberry Coffee Cake?

Yes, you can add other fruits such as raspberries, blackberries, or even diced apples. However, be mindful of the moisture content, as some fruits might require adjustments to the batter consistency.

How Do I Prevent The Blueberries From Sinking To The Bottom Of The Cake?

To prevent the blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This creates a light coating that helps them stay suspended in the batter while baking.