Name: Blueberry Sour Cream Coffee Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup light brown sugar, packed; 1/2 cup granulated sugar; 1 tsp ground cinnamon; Pinch of kosher salt; 1/2 cup unsalted butter, melted; 1 1/2 cups 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 granulated sugar; 1 large egg, room temp; 1/2 tsp vanilla extract; Scant 1/4 tsp almond extract (optional); 3/4 cup sour cream, room temp; 2 cups fresh blueberries; Zest of 1 lemon; 1 tbsp cornstarch; 1/2 cup powdered sugar; 1/2 tbsp milk; 1/2 tbsp lemon juice

Jump to Recipe· 4.8 from 15 reviews

If you’re on a mission to bake something homey, stunning, and utterly delicious, this Blueberry Sour Cream Coffee Cake is about to become your new go-to recipe. With a rich, tender crumb thanks to tangy sour cream, a cascade of juicy blueberries, and an irresistible brown sugar crumble, every bite feels like a celebration of classic comfort and fresh, fruity flavor. Whether you’re hosting a casual brunch, treating your family on a slow weekend morning, or just satisfying a well-deserved craving, this cake brings bakery-level joy straight to your kitchen.

Blueberry Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind every dreamy slice. Each ingredient in Blueberry Sour Cream Coffee Cake plays a key role, from the sweet-tart berries that burst with brightness to the lush sour cream base and that can’t-skip crumble topping. Gather these essentials, and you’re halfway to coffee cake bliss!

All Purpose Flour: The sturdy foundation that gives the cake and crumble their soft, fluffy texture.
Light Brown Sugar: Adds warm molasses notes to the topping for that signature coffee cake flavor.
Granulated Sugar: Sweetens the batter and crumb for a balanced sweetness throughout.
Ground Cinnamon: Brings a cozy spice to the crumble that pairs perfectly with blueberries.
Kosher Salt: Just a pinch in the crumble and batter to make all the other flavors really pop.
Unsalted Butter: Melted for the crumble and creamed for the batter—ensuring moisture and delicious richness.
Baking Powder & Baking Soda: Your leavening dream team, giving that tall, tender cake rise.
Large Egg: Binds everything together for a cohesive crumb.
Vanilla Extract: Adds depth and enhances the cake’s comforting aroma.
Almond Extract (optional): A hint brings out the floral notes in the blueberries—but skip if you don’t love it!
Sour Cream: The secret ingredient for incredible moisture and tangy lift.
Fresh Blueberries: The star! Use frozen if that’s what you have (see notes below for tips).
Lemon Zest: Brightens the berries and keeps the flavor lively.
Cornstarch: Helps soak up berry juices so your cake isn’t soggy.
Powdered Sugar, Milk, & Lemon Juice: Whisked into a simple, tangy icing to finish things off (totally optional, but highly recommended!).

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Prep the Brown Sugar Crumble

This is the layer that takes your Blueberry Sour Cream Coffee Cake from plain to spectacular! In a medium bowl, whisk together all purpose flour, both sugars, cinnamon, and a pinch of salt. Add the melted butter and stir until the mixture clumps—it should look a bit like chunky wet sand. Pop your crumble in the refrigerator to chill while you tackle the batter. Cool crumble means bigger, bakery-style clumps on your finished cake.

Step 2: Prepare the Pan and Oven

Preheat your oven to 350°F. Grab a 9-inch springform pan, grease the sides, and line the bottom with parchment paper. This ensures your Blueberry Sour Cream Coffee Cake releases beautifully after baking, with every layer intact and picture-perfect.

Step 3: Mix the Dry Ingredients

Whisk together your flour, baking powder, baking soda, and salt in a medium bowl. This step helps distribute your leavening evenly, so your coffee cake rises tall and tender. Set this mixture aside—trust me, organized prep makes the whole process a breeze.

Step 4: Cream the Butter and Sugar

Time to create that lush, delicate crumb. In a large mixing bowl, use a hand mixer or the paddle attachment on your stand mixer to beat together the room temperature butter and sugar until light and fluffy—about 2-3 minutes. Don’t skimp here; this step adds air for a more tender bite!

Step 5: Add Wet Ingredients

Crack in your egg and blend until fully incorporated, followed by the vanilla and (if using) almond extract. Then, gently mix in the sour cream. The batter should look smooth and creamy, with a delicate ivory hue. The sour cream works wonders for texture and flavor.

Step 6: Prep the Blueberries

In a small bowl, toss your clean blueberries with lemon zest for zing, then add the cornstarch and toss again. This simple move keeps your berries evenly suspended throughout the cake and prevents soggy spots in your finished masterpiece.

Step 7: Combine the Batter and Blueberries

With your mixer on low, blend the dry ingredients into the wet. Just before everything is incorporated, add in half the prepared blueberries. Switch to a spatula and gently fold them in by hand, being careful not to crush the berries—this ensures bursts of blueberry in every bite. Your batter will be thick; that’s what you want!

Step 8: Assemble the Cake

Spoon the thick batter into your lined, greased pan and spread it into an even layer. Scatter the remaining blueberries evenly over the top—these become juicy, jewel-like pockets after baking. Retrieve your crumble from the fridge and sprinkle it generously over the top, making sure to distribute both the coarse and finer pieces for max texture.

Step 9: Bake and Cool

Slide the pan into your preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with just a few moist crumbs, but not wet batter. Let your Blueberry Sour Cream Coffee Cake cool for at least 1 hour at room temperature—this helps everything set perfectly for slicing.

Step 10: Finish with Lemon Icing (Optional)

For an extra flourish, whisk together powdered sugar, milk, and lemon juice until smooth. Once your coffee cake is completely cool, drizzle the icing back and forth over the crumble topping. It adds a beautiful, tangy finish that highlights the fruity notes of the cake.

How to Serve Blueberry Sour Cream Coffee Cake

Garnishes

This Blueberry Sour Cream Coffee Cake practically begs for the final touches! A dusting of powdered sugar, some extra lemon zest, or a few fresh blueberries scattered on top make the presentation pop. If you went for the lemon icing, an extra drizzle just before serving looks gorgeous and tastes even better.

Side Dishes

Coffee cake and, well, coffee are a classic pair for good reason! Brew a fresh pot or offer a smooth cold brew alongside. For brunch spreads, a fruit salad or creamy Greek yogurt set the stage perfectly, adding brightness and balance to the sweet richness of the cake.

Creative Ways to Present

Go beyond the ordinary by serving your Blueberry Sour Cream Coffee Cake in thick wedges on a large wooden board with a selection of fresh berries and whipped cream. For picnics or holidays, slice it into squares for easy sharing. You can even layer cubes with whipped cream in individual dessert glasses for an elegant “coffee cake parfait.”

Make Ahead and Storage

Storing Leftovers

Blueberry Sour Cream Coffee Cake stays moist and delicious for several days. Cover any leftover slices tightly with plastic wrap or transfer them to an airtight container, then store at room temperature for up to 2 days. If your kitchen is particularly warm or humid, stash it in the fridge to be safe—just let it return to room temperature before serving for maximum softness.

Freezing

This coffee cake freezes beautifully! Once cooled completely, wrap individual slices or the whole cake (minus the icing) tightly in plastic wrap, then again in foil or a freezer bag. Stored this way, your Blueberry Sour Cream Coffee Cake will keep for up to 2 months. To use, thaw overnight in the refrigerator or at room temperature.

Reheating

If you love your coffee cake cozy and warm, loosely tent a slice with foil and pop it in a 300°F oven for about 10 minutes. For a quicker fix, microwave a slice for 10–15 seconds. Drizzle over a little extra fresh icing just before enjoying for that just-baked vibe!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just use 1 1/2 cups of frozen (not thawed) blueberries and toss them with the zest and cornstarch. Instead of mixing them into the batter, layer them on top before adding the crumble so your cake texture stays perfect and the batter doesn’t turn blue.

What does sour cream do in this coffee cake?

Sour cream is the secret to a super-moist, lush crumb. Its subtle tang adds depth to the flavor and keeps the cake incredibly tender, even days after baking.

How do I know when the cake is done?

The best way to check is by inserting a toothpick into the center of the cake. If it comes out with just a few moist crumbs (not wet batter), your Blueberry Sour Cream Coffee Cake is ready! Bake times can vary, so start checking at the 45-minute mark.

Can I make this cake ahead for brunch?

This coffee cake is an ideal make-ahead treat. Fully bake and cool, then wrap and store as directed. It holds up well and actually tastes great the next day as the flavors have a chance to meld together.

Is the lemon icing necessary?

It’s optional—but it does add a fresh, zesty note that pairs wonderfully with the blueberries and crumb. If you’re a fan of lemony brightness, don’t skip it! Otherwise, the cake is still delicious on its own or with a dusting of powdered sugar.

Final Thoughts

This Blueberry Sour Cream Coffee Cake is the kind of recipe that always earns rave reviews, whether you’re serving it at brunch, a special gathering, or just as a comforting treat with coffee on a rainy afternoon. Every element, from the juicy berries to the cozy crumble, is designed to make you and your loved ones smile. Give this cake a try—you’ll want to bake it again and again!