Blueberry Sour Cream Coffe Cake

Blueberry Sour Cream Coffee Cake is a moist, tender cake that’s typically layered or studded with fresh or frozen blueberries and includes sour cream in the batter, which gives it a rich, slightly tangy flavor and a soft, dense texture. It’s often topped with a buttery streusel crumb topping made of flour, sugar, and butter, and sometimes finished with a light glaze.

Despite the name, there’s no actual coffee in the cake — it’s meant to be served with coffee, making it a classic breakfast or brunch treat.

Here’s a classic and delicious Blueberry Sour Cream Coffee Cake recipe:

Ingredients

For the cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the streusel topping:

• 1/3 cup brown sugar
• 1/2 cup all-purpose flour
• 1 tsp cinnamon
• 1/4 cup cold unsalted butter, cut into small cubes

Optional glaze:

• 1/2 cup powdered sugar
• 1–2 tsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking dish, or line with parchment paper.
2. Make the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the butter with a fork or fingers until it forms crumbs. Set aside.
3. Make the batter:
   • In a large bowl, cream the butter and sugar until light and fluffy.
   • Beat in the eggs one at a time, then stir in vanilla and sour cream.
   • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add dry ingredients to the wet mixture, mixing just until combined.
   • Gently fold in the blueberries.
4. Assemble: Spread half of the batter into the prepared pan. Sprinkle half of the streusel on top. Add the remaining batter, then top with the remaining streusel.
5. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 15 minutes.
6. Optional glaze: Whisk powdered sugar, milk, and vanilla together and drizzle over cooled cake.