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. Perfect for breakfast, snack, or dessert!

I love making blueberry cakes in all shapes and sizes! My Lemon Blueberry Bread is a reader’s favorite, and my Blueberry Streusel Muffins are perfect for a breakfast treat!

Blueberry and Sour Cream Coffee Cake on white plates with forks.

 

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.

This Blueberry Sour Cream Coffee Cake is a great option to make ahead! I love making a batch for when guests are visiting. It’s perfect with tea or coffee any time. I always double the crumb topping as it’s my favorite part! Top tip: add some walnuts or pecans for an extra addictive crunch!

What you’ll need for this Blueberry Sour Cream Coffee Cake recipe

  • Butter: Butter adds richness and moisture. It is essential to the flavor of coffee cake!
  • Sugar: I added both white sugar for sweetness as well as light brown sugar for flavor and sweetness.
  • Eggs: Eggs bind the ingredients together and also help it rise a little.
  • Sour cream: For extra moisture, I mixed in some sour cream. I love the tanginess it adds! Greek yogurt is a good substitute.
  • Vanilla extract: Vanilla adds warmth and brings out the sweetness a little more.
  • Flour: All-purpose flour is the foundation of this cake recipe. You could also use cake flour.
  • Baking soda: Baking soda makes the coffee cake light and fluffy, and less dense.
  • Blueberries: I like to use fresh blueberries for this blueberry sour cream coffee cake recipe, however, frozen blueberries could work! Thaw them before adding them to the recipe
  • Cinnamon: Cinnamon gets added to the crumb topping for spice. It tastes amazing!

How to make Blueberry Sour Cream Coffee Cake

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

A slice of Blueberry and Sour Cream Coffee Cake being lifted from a baking dish.

Tips for making Blueberry Sour Cream 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!
  • Store this Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to a week.

What makes coffee cake coffee cake?

Coffee cake (also known as kaffekuchen) is a single-layer cake with a sweet cinnamon flavor and a streusel topping consisting of flour, butter, and sugar. Streusel can also be used as a filling by layering it inside the cake. You can add many different types of fruit if desired, with blueberry being the most frequent, like in this Blueberry Sour Cream Coffee Cake

Is crumb cake and coffee cake the same?

Although some people mix up crumb cake and coffee cake, there is a significant distinction between the two. Coffee cake is traditionally topped with a layer of crumbly streusel, whereas crumb cake is half crumb and half cake.

What’s the difference between coffee cake and regular cake?

Coffee cakes are distinguished from other cakes by their streusel topping and the fact that, while they may have a glaze drizzled on top, they are not iced with icing.

A slice of Blueberry and Sour Cream Coffee Cake on a white plate with a fork.

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Blueberry Sour Cream Coffee Cake

1 from 1 vote
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

  • Preheat oven to 350 degrees. Grease a 13 x 9 inch pan with butter. Coat with flour, dusting off the excess.
  • 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 the greased 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 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

Originally published Jul 8, 2014

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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.

  • I wish I would’ve read the reviews first. A lot of ingredients for a inedible lump of dough. I’m bummed. I don’t have a backup offering for my guests. This recipe took all my butter and flour and time. Ugh.

    • Hi Belinda,

      I am so sorry this recipe did not work out for you! I have made this recipe numerous times and have not had any issues with it. One thing I recommend is to make sure you are measuring your flour correctly. If you measure your flour different from this method: https://www.loveandlemons.com/how-to-measure-flour/ You will end up with a tougher dough.

      Hope this helps!

      Kelley

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