Blueberry Sour Cream Coffee Cake

The Best Easy Blueberry Sour Cream Coffee Cake. Super moist coffee cake loaded with blueberries and topped with a thick crumb topping!

Blueberry and Sour Cream Coffee Cake | chefsavvy.com

 

This Blueberry Sour Cream Coffee Cake is super moist, loaded with blueberries and topped with a thick crumb topping. It makes the perfect breakfast, snack or dessert.

I used sour cream instead of buttermilk in this coffee cake. The sour cream makes the coffee cake tender and spongy.

How to make sour cream coffee cake

  • Start by creaming butter and both sugars in a stand mixer with the paddle attachment.
  • Next add in eggs, sour cream, and vanilla extract.
  • In a separate bowl combine flour, baking soda, and salt, set aside.
  • To the wet mixture fold in the dry ingredients in two batches. (Try not to over mix it will make the coffee cake tough.)
  • Fold in blueberries and stir until combined. Pour cake into a greased 13 x 9 pan.
  • For the crumb topping combine the flour, brown sugar, cinnamon and melted butter. Mixture will be similar to the consistency of wet sand. Crumble mixture on top of the cake.
  • Bake for at 350 F for 30-35 minutes until a tooth pick or knife can be inserted and comes out clean.
  • Let cool for 20 minutes before slicing and serving!

Easy Sour Cream Coffee Cake | chefsavvy.com

Tips for making coffee cake

  • Do not over mix the batter. The less you mix the better! This results in a more tender and moist coffee cake.
  • When making your crumb topping you can always add in some walnuts or pecans to give the topping a nice crunch.
  • If you like a lot of crumb topping (like me) double the crumb topping for a thick layer of crumb!

Sour Cream Coffee Cake | chefsavvy.com

Here are more delicious breakfast recipes to try!

Blueberry Sour Cream Coffee Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12

The Best Easy Blueberry Sour Cream Coffee Cake. Super moist coffee cake loaded with blueberries and topped with a thick crumb topping!

Ingredients

Cake

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups blueberries

Crumb Topping

  • 2 1/2 cups all purpose flour
  • 1 cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 sticks of butter plus 2 tbsp melted

Instructions

  1. Preheat oven to 350 degrees. Grease a 13 x 9 inch pan with butter. Coat with flour, dusting off the excess.
  2. Start by creaming butter and both sugars in a stand mixer with the paddle attachment.

  3. Next add in eggs, sour cream, and vanilla extract.
  4. In a separate bowl combine flour, baking soda, and salt, set aside.
  5. To the wet mixture, fold in the dry ingredients in two batches. Try not to over mix it will make the coffee cake tough.
  6. Fold in blueberries and stir until combined. Pour cake into the greased pan.
  7. For the crumb topping combine the flour, brown sugar, cinnamon and melted butter. Mixture will be similar to the consistency of wet sand.Crumble mixture on top of the cake.
  8. Bake for 30-35 minutes until a tooth pick or knife can be inserted and comes out clean.

Recipe Notes

Adapted from Joy Of Cooking and Taste of Home

Nutrition Facts
Blueberry Sour Cream Coffee Cake
Amount Per Serving
Calories 439 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 291mg13%
Potassium 142mg4%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 38g42%
Protein 6g12%
Vitamin A 410IU8%
Vitamin C 2.6mg3%
Calcium 60mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Blueberry Sour Cream Coffee Cake

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Comments

  • Can i use canned blueberries as substitute for fresh ones? The fruit doesn’t grow in my country. If yes, how do we tweak the recipe. Thanks!

    • Hi Agnes!

      Frozen blueberries can be subsisted! You won’t have to tweak the recipe either!

      Thanks,

      Kelley

  • Melinda Lassman

    I thought there must be a typo in the way I copied down the recipe, but nope….the i made it as instructed, though having baked all my life, I was suspicious. Well the crumb topping was more like lump topping (2 1/2 cups flour!). The baked cake in the pan was heavy as lead. When cut it held its shape exactly it was so firm, and the blueberries were all in the bottom. I was too embarrassed to serve it to guests, so its sitting on the counter waiting to get old enough to throw out without guilt.

    • Hi Melinda,

      I am so sorry this did not turn out for you. I am remaking it and tweaking it so this doesn’t happen to anyone else.

      Thank you for letting me know,

      Kelley

  • Jennie

    This recipe was a total waste of ingredients. So many things wrong with this recipe that I don’t want to take the time to explain.