This blueberry sour cream coffee cake is perfectly moist and topped with fresh blueberries and a spiced streusel topping.
This recipe is brought to you in partnership with Bushel and Berry®.
Why You’ll Love This Sour Cream Blueberry Coffee Cake
This coffee cake is simple to make, full of flavor, and reliably moist thanks to sour cream. It’s an easy recipe that doesn’t require special equipment, comes together in under an hour, and finishes with a crisp, buttery streusel topping that balances warm spice and sweet berries.
- The method is straightforward and the result is full-flavored.
- No fancy tools are required—just basic bakeware and utensils.
- Ready in about an hour, making it great for breakfast or dessert.
- The crunchy, buttery streusel topping is the irresistible finishing touch.
This sour cream blueberry coffee cake delivers tender crumb, juicy berries, and a spiced streusel that creates the classic coffee cake experience. Serve with coffee or tea for breakfast, brunch, or a sweet snack.
This version is adapted from a classic cinnamon streusel coffee cake, scaled down to fit an 8″ square pan and layered with fresh blueberries under the streusel for extra fruitiness.
Start with a Reliable Coffee Cake Base
The base uses sour cream for tenderness and moisture. If you don’t have sour cream, full-fat plain or Greek yogurt makes a good substitute. For best texture, use room-temperature butter in the batter and cold butter cut into cubes for the streusel.
Best Blueberry Coffee Cake Ingredients
You’ll need common pantry ingredients. The sour cream keeps the cake tender and slightly tangy. If using frozen blueberries, do not thaw them before adding to the cake—this helps prevent the batter from turning purple and reduces excess bleeding.
Remember: butter in the batter should be softened to room temperature; butter for the streusel should be cold and cubed. Preparing both correctly improves your final texture.
Sour Cream Coffee Cake
This tried-and-true base yields a tender, buttery cake with warm cinnamon notes—perfect paired with fresh blueberries and a crunchy streusel.
For the cake base you’ll need:
• All-purpose flour
• Ground cinnamon
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature for batter)
• Light brown sugar
• Granulated sugar
• Egg (room temperature)
• Vanilla extract
• Sour cream (or full-fat yogurt)
• Fresh or frozen blueberries
Blueberry Streusel Topping
The streusel is a simple mix of flour, brown sugar, cinnamon, salt, and cold butter cut into pieces. It adds a crispy, sweet contrast to the tender cake.
For the streusel you’ll need:
• All-purpose flour
• Light brown sugar
• Ground cinnamon
• Salt
• Unsalted butter (cold, cubed)
This Blueberry Sour Cream Coffee Cake Recipe Is Easy
Homemade coffee cake is straightforward. The streusel is essential—don’t skip it.
Make the Streusel Topping
You can prepare the streusel up to three days ahead and keep it refrigerated. This saves time on the day you bake.
Step 1
Combine flour, brown sugar, cinnamon, and salt in a small bowl and stir with a fork until mixed.
Step 2
Add the cold butter pieces and use a fork to begin breaking them into the dry ingredients.
Step 3
Use your fingers to press the mixture until the butter is in small to medium chunks. Aim for a mix of sizes so the streusel bakes with good texture. Set aside.
Streusel Success Tip
Gently flatten small chunks of butter between your fingers, mix them into the dry ingredients, then fluff the mixture back into chunkier pieces. This creates a streusel with varied texture that bakes up crisp and tender.
Set the streusel aside until you’re ready to top the cake.
Make the Moist Coffee Cake Batter
Step 4
Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 5
In a large bowl, cream the softened butter with both sugars until light and fluffy. Add the egg and beat until combined. Mix in the vanilla and sour cream until incorporated.
Step 6
Fold the dry ingredients into the wet mixture gently with a spatula until no flour pockets remain. Do not overmix—the batter should remain tender.
Top the Batter with Blueberries and Streusel
Step 7
Spread the batter into a prepared 8″ square pan. Evenly distribute blueberries over the surface.
Step 8
Sprinkle the streusel evenly over the blueberries and bake at 350°F (177°C) for about 32–36 minutes, or until a toothpick comes out mostly clean. If using frozen berries, add a few minutes to the bake time and test for doneness starting around 35 minutes.
How to Serve Coffee Cake
Serve warm or at room temperature. You can dust with powdered sugar or whisk ½ cup powdered sugar with 1–2 tablespoons milk or water to make a simple glaze. A berry compote on the side also pairs beautifully.
Leftovers keep well covered at room temperature for up to 5 days or refrigerated up to one week. You can also freeze slices for up to two months; thaw overnight in the refrigerator before serving.
Can I Use Frozen Blueberries?
Yes—use them frozen and add them directly to the batter so they bleed less into the cake. Expect slightly longer bake time and check with a toothpick around 35 minutes.
Variations
Add lemon zest to the batter or the glaze for a bright blueberry-lemon combination. A splash of almond extract in the batter pairs nicely with cinnamon and blueberries for a more nuanced flavor.
Experiment with additions like lemon or almond extract to make this your go-to blueberry coffee cake.
Blueberry Sour Cream Coffee Cake FAQs
Yes. To make this in a 9×13 pan double the recipe and bake 25–30 minutes, or until golden and a toothpick comes out clean. You can also bake in a bundt pan or make muffins—adjust baking time accordingly.
Yes. Full-fat plain yogurt or Greek yogurt works well as a substitute. Using full-fat dairy will keep the cake moist and tender.
Yes. Use a one-to-one gluten-free flour blend designed to replace all-purpose flour. Texture may vary slightly but it will still be delicious.
Blueberry Sour Cream Coffee Cake Recipe
Ingredients
Streusel Topping
- ¼ cup (30g) all-purpose flour
- 2 Tablespoons (25g) firmly packed light brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 Tablespoons (28g) unsalted butter, cold and cut into pieces
Coffee Cake
- 1¼ cups (150g) all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened
- ½ cup (100g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 ounces (85g) full fat sour cream, room temperature
- 6 ounces fresh blueberries (about 1 heaping cup)
Instructions
-
Preheat the oven to 350ºF (177ºC). Spray an 8″ square baking pan with non-stick spray and set aside.
Streusel Topping
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Place flour, brown sugar, cinnamon, and salt in a small bowl and toss with a fork to combine. Add the cold butter and use a fork or your fingers to break it into small and medium-sized chunks. Set aside.
Coffee Cake
-
Whisk together flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream the softened butter with both sugars until light and fluffy. Add the egg and beat until combined. Add vanilla and sour cream and mix until incorporated. Fold the dry ingredients into the wet mixture gently until no dry streaks remain—do not overmix.
-
Spread the batter into the prepared pan. Evenly scatter the blueberries over the batter. Sprinkle the streusel on top and bake 32–36 minutes, or until a toothpick inserted in the center comes out mostly clean. If using frozen blueberries, add a few extra minutes and check doneness at about 35 minutes.
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Remove from the oven and cool completely on a wire rack. Serve as is, dust with powdered sugar, or drizzle with a glaze made from ½ cup powdered sugar mixed with 1–2 tablespoons milk or water. Store covered at room temperature up to 5 days, refrigerated up to one week, or freeze up to 2 months.
Notes
- Room temperature ingredients: For best results use room-temperature egg and sour cream. To quickly warm eggs, place them in warm water for 10 minutes.
- Blueberries: Frozen berries may be used; add them frozen so they bleed less into the batter.
- To make in a 9×13 pan: Double the recipe and bake for 25–30 minutes, or until golden and a toothpick comes out clean.
Recipe adapted from a cinnamon streusel coffee cake.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.
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Calories: 158 kcal
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Carbohydrates: 22 g
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Protein: 2 g