Sour Cream Blueberry Coffee Cake

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Sour Cream Blueberry Coffee Cake – Moist, Fruity & Perfect with Coffee

A soft, tangy cake loaded with fresh blueberries and topped with a cinnamon-sugar crumble—this coffee cake is a timeless favorite.

Introduction: A Classic Cake with a Berry Twist

There’s something comforting about a slice of coffee cake—especially one that’s rich, moist, and studded with juicy blueberries. This Sour Cream Blueberry Coffee Cake is the kind of recipe that feels like home. The sour cream adds a tender texture and subtle tang, while the blueberries burst with flavor in every bite. A cinnamon-brown sugar topping gives it that irresistible bakery-style finish.

Perfect for brunch, afternoon tea, or a sweet breakfast treat, this cake is easy to make and even easier to love. Serve it warm with a cup of coffee or chilled with whipped cream—it’s a versatile delight that never disappoints.

Ingredients Breakdown

Let’s take a closer look at what makes this coffee cake so special:

For the Cake:

  • All-purpose flour (2 cups)
    Provides structure and a soft crumb.
  • Granulated sugar (1 cup)
    Sweetens the cake and helps with browning.
  • Unsalted butter (½ cup, softened)
    Adds richness and flavor—make sure it’s at room temperature.
  • Sour cream (1 cup)
    Adds moisture and a subtle tang—key to the cake’s tender texture.
  • Eggs (2 large)
    Bind the batter and add richness.
  • Vanilla extract (1 tsp)
    Adds warmth and depth.
  • Baking powder (1 tsp)
    Helps the cake rise.
  • Baking soda (1 tsp)
    Reacts with sour cream for extra lift.
  • Salt (½ tsp)
    Balances sweetness and enhances flavor.
  • Fresh blueberries (1 cup)
    Juicy and sweet—fold in gently to avoid bursting.

For the Topping:

  • Brown sugar (¼ cup)
    Adds sweetness and a caramel-like flavor.
  • Cinnamon (½ tsp)
    Adds warmth and spice.

Optional: Add chopped nuts or oats for extra crunch.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9-inch round or square baking pan
  • Spatula
  • Oven

Step-by-Step Instructions

Step 1: Prep & Preheat

Preheat oven to 350°F (175°C).

Grease a 9-inch baking pan or line with parchment paper.

Step 2: Cream Butter & Sugar

In a large bowl:

  • Beat ½ cup softened butter and 1 cup granulated sugar until light and fluffy.

Step 3: Add Wet Ingredients

Add:

  • 2 eggs, one at a time
  • 1 tsp vanilla extract
  • 1 cup sour cream

Mix until smooth and well combined.

Step 4: Combine Dry Ingredients

In a separate bowl:

  • Whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.

Gradually add dry ingredients to wet mixture.

Mix until just combined—do not overmix.

Step 5: Fold in Blueberries

Gently fold in:

  • 1 cup fresh blueberries

Tip: Toss berries in a tablespoon of flour to prevent sinking.

Step 6: Make the Topping

In a small bowl:

  • Mix ¼ cup brown sugar and ½ tsp cinnamon

Set aside.

Step 7: Assemble & Bake

Pour batter into prepared pan.

Smooth the top with a spatula.

Sprinkle cinnamon-sugar topping evenly over the batter.

Bake for 40–45 minutes, until:

  • Top is golden
  • Toothpick inserted in center comes out clean

Let cool in pan for 10–15 minutes, then transfer to wire rack.

Serving Suggestions

Perfect for:

  • Brunch gatherings
  • Holiday breakfasts
  • Afternoon tea
  • Dessert with coffee

Pair with:

  • Fresh berries or fruit salad
  • Whipped cream or vanilla yogurt
  • A hot cup of coffee or chai

Presentation Tip: Dust with powdered sugar or drizzle with glaze for extra flair.

Variations to Try

Want to make it your own? Try these delicious twists:

Lemon Blueberry

Add lemon zest and a lemon glaze.

Chocolate Chip

Fold in mini chocolate chips with the blueberries.

Coconut Crumble

Add shredded coconut to the topping.

Vegan Version

Use plant-based butter, sour cream, and egg replacer.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake up to 1 day in advance.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temp.

Tip: Warm slices in the oven or microwave before serving.

Nutrition Notes (Per Serving, ~1 of 10)

  • Calories: ~320
  • Protein: ~5g
  • Carbohydrates: ~38g
  • Fat: ~16g
  • Sugar: ~22g
  • Sodium: ~220mg
  • Fiber: ~2g

This cake is:

  • Moist and fruity
  • Sweet and spiced
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Sour Cream Blueberry Coffee Cake is more than just a treat—it’s a celebration of flavor, texture, and cozy baking. Whether you’re making it for a special occasion or just a quiet morning, it’s guaranteed to impress and satisfy.

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