Moist, Sweet, and Bursting with Juicy Blueberries—A Classic Crowd Favorite! 🎉
Who can resist a slice of this Sour Cream Blueberry Coffee Cake? It’s moist, rich, and full of sweet-tart berries, with a hint of cinnamon and a golden brown sugar topping that gives every bite that comforting coffee cake vibe. Whether you’re baking for brunch, sharing with friends, or keeping it all to yourself (no judgment), this one’s always a hit.
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Sour Cream Blueberry Coffee Cake Recipe Overview
This coffee cake combines the richness of sour cream with fluffy eggs and vanilla to create an incredibly tender crumb. Blueberries add a juicy burst of flavor throughout, and the optional cinnamon sugar topping adds warmth and a sweet crunch.
- Flavor: Buttery vanilla cake + juicy blueberries + sweet cinnamon topping
- Texture: Soft, moist interior with a slightly crisp top
- Perfect For: Brunches, potlucks, weekend baking, or snacking with coffee
- Bonus: Easily adaptable to other berries or fruits!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups fresh blueberries
- ½ tsp cinnamon (optional)
- ¼ cup brown sugar (for topping)
Necessary Tools for Preparation
- Large mixing bowl
- Hand or stand mixer
- Rubber spatula
- 9×13-inch baking dish or 9-inch round springform pan
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
- Preheat the Oven
Preheat to 350°F (175°C). Grease and flour your baking dish or line with parchment paper. - Cream Butter and Sugar
In a large bowl, cream together softened butter and granulated sugar until light and fluffy (2–3 minutes). - Add Wet Ingredients
Beat in the eggs, one at a time, followed by vanilla and sour cream. Mix until smooth. - Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. - Combine and Fold
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in blueberries. - Add to Pan and Top
Spread batter evenly into the prepared pan. In a small bowl, mix cinnamon and brown sugar (if using), then sprinkle evenly on top. - Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Let cool in the pan for 10–15 minutes. Serve warm or at room temperature.
Tips for Perfecting the Sour Cream Blueberry Coffee Cake Recipe
- Toss blueberries in a tablespoon of flour before folding into the batter to prevent sinking.
- Use full-fat sour cream for maximum richness.
- If using frozen berries, don’t thaw—just fold in straight from the freezer.
- Add lemon zest to the batter for a zippy twist!
What to Serve With It
- A hot cup of coffee or earl grey tea
- A dollop of whipped cream or Greek yogurt
- Fresh berries or lemon curd
- Maple or cinnamon butter spread
Storage Instructions
- Room Temp: Store covered for up to 2 days
- Fridge: Keeps well in an airtight container for 5 days
- Freezer: Wrap slices individually and freeze up to 2 months—reheat before serving
General Information
- Occasions: Brunch tables, baby showers, cozy weekends, holiday mornings
- Flavor Pairings: Lemon, almond, cinnamon, vanilla
- Easy to Customize: Try raspberries, chopped apples, or a crumble topping!
FAQ
Can I use frozen blueberries?
Yes! Use them straight from the freezer and dust lightly with flour to prevent excess color bleeding.
Can I use Greek yogurt instead of sour cream?
Definitely. Full-fat Greek yogurt works beautifully in place of sour cream.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend and check for doneness around 38–40 minutes.
Is this more cake or breakfast?
Both! It’s rich enough for dessert but classic enough for a breakfast bake.
Conclusion
This Sour Cream Blueberry Coffee Cake is everything a great coffee cake should be: fluffy, buttery, full of berries, and finished with a sweet crunchy topping. Whether you’re baking it for brunch guests or just treating yourself, one slice will have everyone coming back for more.
Made it? Show off your bakes on Pinterest @poulefrecipe—we’d love to feature your version!
More Brunch-Perfect Cakes to Try:
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1-Hour Sour Cream Blueberry Coffee Cake – Moist & Crowd-Pleasing
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Sour Cream Blueberry Coffee Cake is moist, fluffy, and full of juicy blueberries, topped with a sweet cinnamon sugar crumble—perfect for brunch or dessert.
Ingredients
-
2 cups all-purpose flour
-
1 cup granulated sugar
-
½ cup unsalted butter, softened
-
1 cup sour cream
-
2 large eggs
-
1 tsp vanilla extract
-
1 tsp baking powder
-
1 tsp baking soda
-
½ tsp salt
-
2 cups fresh blueberries
-
½ tsp cinnamon (optional)
-
¼ cup brown sugar (for topping)
Instructions
-
Preheat oven to 350°F. Grease a 9×13 pan.
-
Cream butter and sugar. Add eggs, vanilla, and sour cream.
-
Whisk flour, baking powder, soda, and salt.
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Add dry mix to wet. Fold in blueberries.
-
Spread batter in pan. Sprinkle with cinnamon + brown sugar.
-
Bake 40–45 min. Cool 15 min before slicing.
Notes
Toss berries in flour to avoid sinking. Use Greek yogurt if desired. Add lemon zest for extra brightness.
- Prep Time: 15
- Cook Time: 45
- Category: Coffee Cake
- Method: Baking
- Cuisine: American
