If you’re searching for the perfect treat that combines the cozy comfort of coffee cake with the vibrant burst of fresh blueberries, look no further than this Blueberry Sour Cream Coffee Cake. This recipe is everything a great coffee cake should be—plush, moist, full of flavor, and topped with an irresistible crumble, with a few unexpected touches that take it to the next level.
Whether you’re serving guests, bringing something to a brunch, or simply treating yourself on a quiet morning, this cake will have everyone asking for the recipe. With just a few simple steps and staple ingredients, you’ll be on your way to baking a masterpiece.
Table of Contents
Why This Blueberry Sour Cream Coffee Cake Stands Out
What makes this Blueberry Sour Cream Coffee Cake such a showstopper isn’t just its classic charm. It’s the careful balance of moisture, texture, and flavor that sets it apart:
- Moist Sour Cream Base: The sour cream makes the crumb exceptionally tender without being overly dense or oily.
- Fresh Blueberries with Lemon Zest: A bright, citrusy kick enhances the juicy sweetness of the blueberries.
- Buttery Brown Sugar Crumble: The topping adds a delightful crunch and warmth from a hint of cinnamon.
- Light Lemon Icing Drizzle: A finishing touch that brightens every bite and gives the cake that “just from the bakery” flair.
Ingredients You’ll Need
For the Cake Batter:
- 1½ cups all-purpose flour (measured correctly for best results)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional but recommended)
- ⅔ cup sour cream, room temperature
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Crumble Topping:
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- ¼ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Step-by-Step Instructions
1. Prepare the Pan & Preheat
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy release.
2. Make the Crumble
In a small bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until small clumps form. Set aside.
3. Cream Butter & Sugar
In a large bowl, beat together softened butter and sugar for about 2 minutes until light and fluffy. This creates air pockets that help the cake rise beautifully.
4. Add Egg and Extracts
Beat in the egg, vanilla extract, and almond extract until well combined.
5. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine with Wet Ingredients
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Mix gently after each addition. Be careful not to overmix.
7. Add Blueberries
Toss blueberries with lemon zest. Fold ¾ of the blueberries into the batter. The rest will be sprinkled on top.
8. Assemble the Cake
Spread the batter into the prepared pan. Scatter the remaining blueberries over the top, followed by the crumble mixture.
9. Bake
Bake for 40–50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes before releasing the springform.
10. Drizzle with Lemon Icing
Whisk together powdered sugar and lemon juice. Once the cake has cooled slightly, drizzle the icing over the top.
Baking Tips for Perfection
- Flour Matters: Use a spoon-and-level method or a food scale to avoid adding too much flour.
- Room Temperature Ingredients: Ensure butter, egg, and sour cream are room temp for a smoother batter.
- Frozen Blueberries? Toss with a teaspoon of cornstarch and only place them on top, not in the batter, to prevent bleeding.
- Doneness Test: Check for a firm but soft center—no wobble or raw spots.
Nutrition Value (Per Slice, ~12 servings):
- Calories: 360 kcal
- Carbohydrates: 49g
- Sugar: 28g
- Fat: 16g
- Saturated Fat: 10g
- Protein: 4g
- Cholesterol: 50mg
- Sodium: 170mg
- Fiber: 1g
Values are approximate and will vary depending on exact ingredients and portion sizes.
FAQs About Blueberry Sour Cream Coffee Cake
Can I use frozen blueberries?
Yes. Do not thaw them—just toss with lemon zest and cornstarch and add only to the top before baking.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a good substitute, though sour cream gives the richest texture.
How should I store leftovers?
Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Can I make this gluten-free?
Try a 1:1 gluten-free flour blend, but results may vary slightly.
Final Thoughts
This Blueberry Sour Cream Coffee Cake is the perfect balance of tangy, sweet, and buttery goodness. It’s quick to whip up, but tastes like it came straight from a fancy bakery. Whether it’s for brunch, a summer dessert, or a cozy Sunday treat, this recipe will become a favorite in your home.
More recipes:
Blueberry Sour Cream Coffee Cake
Ingredients
Equipment
Method
- Make the Crumble:
- In a medium bowl, mix together all dry crumble ingredients.
- Add melted butter and mix until moistened and crumbly.
- Chill in the fridge while preparing the cake.
- Preheat oven to 350°F (175°C) and grease and line the bottom of a 9″ springform pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Make the Batter:
- In a large bowl, beat butter and sugar until light and fluffy.
- Mix in egg, vanilla, almond extract (if using), and sour cream.
- Prepare Blueberries:
- Toss cleaned blueberries with lemon zest and cornstarch in a separate bowl.
- Combine Batter and Berries:
- Mix dry ingredients into wet just until almost combined.
- Fold in half the blueberry mixture gently with a spatula. Batter will be thick.
- Assemble Cake:
- Spread batter evenly into prepared pan.
- Top with remaining blueberries, then sprinkle chilled crumble evenly on top.
- Bake:
- Bake for 45–50 minutes, until a toothpick inserted in center comes out clean or with moist crumbs.
- Cool in pan on a wire rack for 1 hour.
- Optional Icing:
- Whisk all icing ingredients and drizzle over cooled cake before slicing.