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Best Blueberry Sour Cream Coffee Cake 1
Kathyhilton

Blueberry Sour Cream Coffee Cake

This Blueberry Sour Cream Coffee Cake is a soft, moist cake bursting with juicy blueberries and topped with a rich brown sugar crumble. Sour cream keeps the cake tender, while lemon zest brightens the flavor. Ideal for breakfast, brunch, or dessert, this coffee cake is just as delicious with fresh or frozen berries. The optional lemon glaze adds a refreshing citrus finish.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • Brown Sugar Crumble
  • 1 cup 132g all-purpose flour
  • 1/2 cup 105g packed light brown sugar
  • 1/2 cup 100g granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup unsalted butter melted
  • Coffee Cake Batter
  • 1 1/2 cups 195g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter room temp
  • 3/4 cup 150g granulated sugar
  • 1 large egg room temp
  • 1/2 tsp vanilla extract
  • Scant 1/4 tsp almond extract optional
  • 3/4 cup 185g sour cream, room temp
  • Blueberry Mixture
  • 2 cups 270g fresh blueberries (or frozen, see notes)
  • Zest of 1 lemon
  • 1 tbsp cornstarch
  • Lemon Icing Optional
  • 1/2 cup 55g powdered sugar
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice

Equipment

  • 9" springform pan
  • Mixing bowls (medium & large)
  • Hand or stand mixer with paddle attachment
  • Rubber spatula
  • Zester or microplane
  • Whisk
  • Measuring cups and spoons
  • Cooling rack
  • Oven

Method
 

  1. Make the Crumble:
  2. In a medium bowl, mix together all dry crumble ingredients.
  3. Add melted butter and mix until moistened and crumbly.
  4. Chill in the fridge while preparing the cake.
  5. Preheat oven to 350°F (175°C) and grease and line the bottom of a 9" springform pan.
  6. Prepare the Dry Ingredients:
  7. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  8. Make the Batter:
  9. In a large bowl, beat butter and sugar until light and fluffy.
  10. Mix in egg, vanilla, almond extract (if using), and sour cream.
  11. Prepare Blueberries:
  12. Toss cleaned blueberries with lemon zest and cornstarch in a separate bowl.
  13. Combine Batter and Berries:
  14. Mix dry ingredients into wet just until almost combined.
  15. Fold in half the blueberry mixture gently with a spatula. Batter will be thick.
  16. Assemble Cake:
  17. Spread batter evenly into prepared pan.
  18. Top with remaining blueberries, then sprinkle chilled crumble evenly on top.
  19. Bake:
  20. Bake for 45–50 minutes, until a toothpick inserted in center comes out clean or with moist crumbs.
  21. Cool in pan on a wire rack for 1 hour.
  22. Optional Icing:
  23. Whisk all icing ingredients and drizzle over cooled cake before slicing.

Notes

Frozen Blueberries:
Use straight from the freezer (do not thaw) and toss in cornstarch. Bake an additional 5–10 minutes if needed.
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.