Blueberry Sour Cream Coffee Cake – 8 Heavenly Reasons This Moist Classic Will Steal Your Heart

Blueberry Sour Cream Coffee Cake is one of those timeless bakes that instantly makes a house feel like home. Thank you for being here — because sharing recipes like this feels like passing a handwritten card across the kitchen table. This cake is tender, buttery, bursting with juicy blueberries, and layered with a cinnamon-sugar filling that melts right into every bite.

It’s cozy. It’s nostalgic. And it’s absolutely perfect with your morning coffee.

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Yield: 9–12 slices

Overview of Recipe Content

What Is Blueberry Sour Cream Coffee Cake?

This is a classic American coffee cake made ultra-moist with sour cream and studded with blueberries. It features a cinnamon-sugar filling swirled through the center and sometimes a buttery crumble on top.

Perfect for:

• Weekend brunch
• Holiday mornings
• Baby showers
• Afternoon coffee breaks
• Potlucks

If you loved Banana Oat “Coffee Cake” Bites https://poulef.com/banana-oat-coffee-cake-bites/ or The BEST Pecan Sticky Buns https://poulef.com/the-best-pecan-sticky-buns/, this blueberry version brings that same bakery-style comfort.

What It Tastes Like

Soft, tender crumb from the sour cream. Sweet-tart bursts of blueberry. Warm cinnamon ripple through the center. Slightly crisp edges and a buttery top.

It’s not overly sweet — just perfectly balanced.

Ingredients

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Cake

• 1 ½ cups granulated sugar
• ¾ cup butter, softened
• 2 eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• 2 cups all-purpose flour (spooned & leveled)
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Filling

• ½ cup brown sugar
• 1 tablespoon cinnamon
• ½ cup chopped walnuts or pecans (optional)

Optional Crumb Topping:

• ½ cup flour
• ¼ cup brown sugar
• ¼ cup butter
• Pinch of cinnamon

Tools You’ll Need

• 9×9 baking pan
• Mixing bowls
• Electric mixer
• Spatula
• Cooling rack

How to Make Blueberry Sour Cream Coffee Cake

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Step 1: Preheat & Prepare

Preheat oven to 350°F. Grease and line a 9×9 pan with parchment.

Step 2: Cream Butter & Sugar

Beat softened butter and sugar until light and fluffy.

This step is key — it builds the cake’s tender texture.

Step 3: Add Eggs & Sour Cream

Add eggs one at a time, mixing well.

Stir in sour cream and vanilla.

The batter will look silky and rich.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Gradually fold into wet ingredients until just combined.

Step 5: Fold in Blueberries

Gently fold blueberries into batter.

Tip: Toss frozen berries in a little flour first to prevent sinking.

Step 6: Layer & Swirl

Spread half the batter into pan.

Sprinkle filling mixture evenly.

Top with remaining batter.

Swirl lightly with a knife.

Add crumb topping if using.

Step 7: Bake

Bake 45–55 minutes until golden and a toothpick comes out clean.

The aroma of cinnamon and blueberries will fill your kitchen.

Step 8: Cool & Serve

Cool at least 15 minutes before slicing.

Serve slightly warm for best flavor.

What to Serve with Coffee Cake

This cake pairs beautifully with:

• Fresh coffee
• Latte
• Iced coffee
• Vanilla ice cream (for dessert twist!)

For a brunch spread, add Fluffy Banana Chia Squares https://poulef.com/fluffy-banana-chia-squares/ and Buttery Vanilla Chocolate Chip & Mixed Fruit Tea Loaf https://poulef.com/buttery-vanilla-chocolate-chip-mixed-fruit-tea-loaf/.

Save this to Pinterest for brunch inspiration: https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Use room temperature ingredients.
• Don’t overmix once flour is added.
• Toss blueberries in flour if frozen.
• Let cool before slicing for clean cuts.
• Add lemon zest for brightness.

Storage Instructions

Room Temperature: 2 days covered tightly.
Refrigerator: Up to 5 days.
Freezer: Wrap slices individually up to 2 months.

Warm slightly before serving for best texture.

General Information

Coffee cake doesn’t actually contain coffee — it’s meant to be served with coffee. This classic American bake became popular in the 19th century, influenced by European crumb cakes.

The addition of sour cream creates a rich, moist crumb that stays tender for days.

Frequently Asked Questions

Can I use frozen blueberries?

Yes — no need to thaw.

Why is my cake dense?

Overmixing or expired baking powder.

Can I double the recipe?

Yes — bake in a 9×13 pan.

Can I add lemon?

Absolutely! Add 1 teaspoon zest to batter.

Can I skip the filling?

You can — but the cinnamon layer makes it special.

Conclusion

Blueberry Sour Cream Coffee Cake is moist, tender, and filled with bursts of sweet berries and warm cinnamon. It’s a recipe you’ll turn to again and again.

If you love fruit-filled bakes, try Deep Chocolate Cocoa & Spiced Mixed Fruit Celebration Cake https://poulef.com/deep-chocolate-cocoa-spiced-mixed-fruit-celebration-cake/ and Banana Oat “Coffee Cake” Bites https://poulef.com/banana-oat-coffee-cake-bites/.

Bake it once — and it will become your go-to brunch classic.

Interactive Elements

Did you make this coffee cake? Leave a comment and star rating below!

Share your slice on Pinterest: https://www.pinterest.com/poulefrecipe/ — I adore seeing your beautiful bakes!

Nutritional Information (Approximate Per Slice – 12 Servings)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	42g
Protein	4g
Fat	15g
Saturated Fat	8g
Sugar	25g
Fiber	1g
Sodium	160mg

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