Irresistible Blueberry Sour Cream Coffee Cake Recipe

Baking a delightful blueberry sour cream coffee cake brings pure morning magic to your kitchen.

Sweet berries burst with vibrant flavor throughout this tender, moist treat.

Soft crumbles of buttery streusel crown each delectable slice.

Comfort and indulgence blend seamlessly in this classic breakfast pastry.

Weekend mornings feel instantly more special with such a delicious companion.

Mixing this recipe promises a delightful culinary adventure you won’t want to miss.

Grab a fork and savor every incredible bite of homemade happiness.

What Sets Blueberry Sour Cream Coffee Cake Apart

• Perfect for breakfast, brunch, or afternoon snack, this blueberry sour cream coffee cake satisfies sweet cravings and impresses family and friends with its moist texture and delicious streusel topping.
• Fresh blueberries add a juicy, tangy twist to the classic coffee cake, creating a delightful balance of sweetness and fruity goodness that makes every bite irresistible.
• The soft, tender crumb combined with the crunchy streusel topping delivers a comforting, homemade treat that feels like a warm hug on a lazy morning.

What You’ll Need for Blueberry Sour Cream Coffee Cake

• Blueberries: Fresh and juicy berries that add natural sweetness and burst of flavor to the coffee cake.
• Sour Cream: Creamy ingredient that provides moisture and rich tanginess to the cake's texture.
• Butter: Provides richness and helps create a tender, soft cake crumb.
• Eggs: Bind the ingredients together and contribute to the cake's structure.

• All-Purpose Flour, Baking Powder, Baking Soda, Salt: Essential dry ingredients that create the cake's base and help it rise properly.

• Sugar, Vanilla Extract, Cinnamon: Add sweetness, aromatic depth, and warm spice to the coffee cake.

• Sugar, Flour, Cinnamon, Cold Butter: Create a crumbly, sweet topping that adds texture and a delightful crunch to the cake's surface.

Blueberry Sour Cream Coffee Cake Steps

Step 1: Warm Up the Oven

Get your oven ready by heating it to 175C (350F).

Prepare a 9-inch round cake pan by greasing and flouring it or lining with parchment paper for easy removal.

Step 2: Create Crumbly Streusel Topping

• Sugar
• Flour
• Cinnamon

Use a pastry cutter or your fingers to blend in cold butter until the mixture looks like rough, bumpy crumbs.

Set this delightful topping aside.

Step 3: Mix the Cake Batter

• Flour
• Baking powder
• Baking soda
• Salt

In a large mixing bowl, cream softened butter and sugar until they become light and fluffy.

Add eggs one by one, beating well after each addition.

Stir in sour cream and vanilla extract until the mixture is smooth and silky.

Slowly incorporate the dry ingredients, mixing just until everything comes together.

Gently fold in fresh blueberries, being careful not to crush them.

Step 4: Prepare for Baking

Transfer the batter to the prepared cake pan, spreading it evenly.

Sprinkle the crumbly streusel topping all over the surface, creating a tempting layer of sweet crunch.

Step 5: Bake to Perfection

Slide the pan into the preheated oven and bake for 40-45 minutes.

The cake is done when a toothpick inserted into the center comes out clean and the top turns a gorgeous golden brown.

Let the cake rest in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

Step 6: Serve and Enjoy

Slice and serve the coffee cake warm or at room temperature.

Pair with your favorite coffee or tea for a truly delightful treat that’ll make your taste buds dance with joy.

Tips for Fluffy Blueberry Sour Cream Coffee Cake

• Toss blueberries in a light dusting of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• Swap blueberries with raspberries, chopped strawberries, or mixed berries for a delightful variation in flavor and texture.
• Ensure cold butter when making the streusel topping for a crumbly, crisp texture that adds delicious contrast to the soft cake.
• Use full-fat sour cream to guarantee a tender, rich, and incredibly moist coffee cake that stays fresh longer.
• Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for extended freshness without losing its delicate texture.

How to Store and Reheat Blueberry Coffee Cake

• Place cooled cake in an airtight container and store in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent moisture loss and maintain freshness.
• Slice cake and wrap individual portions in plastic wrap, then place in freezer-safe bag. Freeze for up to 3 months. Label with date and contents.
• Keep cake covered with clean kitchen towel at room temperature for 1-2 days maximum. Ensure container is sealed to prevent drying out.
• Warm refrigerated or frozen slices in microwave for 15-20 seconds. Alternatively, reheat in preheated oven at 150C for 5-7 minutes until slightly warm. Add fresh blueberries on top for extra flavor boost.

What to Serve with Blueberry Sour Cream Coffee Cake

• Pair with Creamy Vanilla Latte: The rich, smooth vanilla latte complements the cake's blueberry sweetness and cuts through the buttery streusel, creating a harmonious flavor balance.
• Enhance with Cinnamon Chai Tea: Spicy chai tea echoes the cake's cinnamon notes while its warmth highlights the cake's soft, tender crumb and fruity blueberry essence.
• Match with Whipped Mascarpone Cream: Delicate, silky mascarpone cream adds a luxurious touch, providing a cool, tangy contrast to the cake's sweet and crumbly texture.
• Sip Almond Milk Mocha: Nutty, chocolatey mocha offers a sophisticated counterpoint to the cake's fruity profile, introducing depth and richness to each bite.

Blueberry Coffee Cake Twists You’ll Love

• Gluten-Free Blueberry Cake: Replace wheat flour with almond or gluten-free blend, ensuring the same tender texture and delicious flavor for those with wheat sensitivities.
• Vegan Berry Coffee Cake: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt for a plant-based version that maintains the cake's rich moisture.
• Low-Sugar Blueberry Delight: Use monk fruit sweetener or stevia instead of sugar, reducing overall calorie content while keeping the cake's natural sweetness and fruity essence.
• Whole Grain Health Boost: Incorporate whole wheat flour or oat flour to increase fiber content, adding nutritional value and a slightly nutty undertone to the classic coffee cake recipe.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter, and dust them lightly with flour to prevent sinking.

• How do I prevent the blueberries from sinking to the bottom of the cake?

Toss the blueberries in a bit of flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.

• What kind of sour cream works best for this recipe?

Full-fat sour cream is ideal as it provides the best moisture and richness to the coffee cake. Low-fat or non-fat versions can be used but may affect the texture slightly.

• Can I make this coffee cake ahead of time?

Absolutely! The cake can be made a day in advance and stored at room temperature, covered. It actually develops more flavor as it sits.

Blueberry Sour Cream Coffee Cake Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Irresistible blueberry sour cream coffee cake delivers pure morning comfort with its moist crumb and generous berry swirls. Rich layers promise delightful moments of sweet indulgence you’ll savor down to the last delectable crumb.

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Ingredients

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Main Ingredients:

• 2 large eggs
• 1 cup sour cream
• 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Topping Ingredients:

• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cut into small pieces
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 175C (350F), meticulously preparing a 9-inch round cake pan by greasing and flouring or lining with parchment paper.
2. Create the streusel topping by combining sugar, flour, and cinnamon in a small mixing bowl, then incorporate cold butter using a pastry cutter until the mixture transforms into rustic, coarse crumbs.
3. Sift together flour, baking powder, baking soda, and salt in a separate bowl, establishing the dry ingredient foundation.
4. In a large mixing bowl, cream butter and sugar until achieving a light, airy texture, then introduce eggs individually, ensuring complete integration after each addition.
5. Blend sour cream and vanilla extract into the butter mixture, creating a smooth, uniform consistency.
6. Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender cake texture.
7. Carefully incorporate fresh blueberries, distributing them evenly throughout the batter to ensure balanced flavor in each slice.
8. Transfer the batter into the prepared pan, spreading it uniformly and generously sprinkling the reserved streusel topping across the surface.
9. Bake for 40-45 minutes, monitoring until a toothpick emerges clean and the top achieves a golden-brown complexion.
10. Allow the cake to rest in the pan for 10 minutes, then delicately transfer to a wire rack for complete cooling.
11. Serve at room temperature or slightly warm, complementing the cake with a steaming cup of coffee or aromatic tea.

Notes

• Swap frozen blueberries for fresh ones by tossing them in a light coating of flour to prevent sinking during baking.
• Ensure butter and eggs are at room temperature for smoother, more even cake batter mixing.
• Adjust streusel texture by chilling butter briefly if it becomes too soft during preparation.
• Customize cake by adding lemon zest or almond extract for enhanced flavor complexity.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg