Blueberry Sour Cream Coffee Cake Recipe

Introduction

This Blueberry Sour Cream Coffee Cake is a delightful treat perfect for breakfast or an afternoon snack. With a tender crumb, fresh blueberries, and a crunchy brown sugar crumble topping, it’s a crowd-pleaser that’s simple to make at home.

Ingredients

• 1 cup (132g) all purpose flour
• 1/2 cup (105g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon
• Pinch of kosher salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cups (195g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter, room temp
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temp
• 1/2 tsp vanilla extract
• Scant 1/4 tsp almond extract (optional)
• 3/4 cup (185g) sour cream, room temp
• 2 cups (270g) fresh blueberries
• Zest of 1 lemon
• 1 tbsp cornstarch
• 1/2 cup (55g) powdered sugar
• 1/2 tbsp milk
• 1/2 tbsp lemon juice

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup flour, light brown sugar, granulated sugar, cinnamon, and a pinch of salt. Pour in the melted butter and mix until evenly moistened with clumps. Refrigerate this crumble mixture while preparing the batter.
2. Step 2: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
3. Step 3: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and kosher salt. Set aside.
4. Step 4: In a large bowl, beat room temperature butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and almond extract if using. Mix well, then stir in the sour cream.
5. Step 5: Toss the blueberries with lemon zest, then coat them evenly with cornstarch. This helps prevent sinking in the batter.
6. Step 6: Gradually mix in the dry ingredients to the wet mixture. Just before fully combined, fold in half of the blueberries gently using a spatula to avoid breaking them. The batter will be thick.
7. Step 7: Spread the batter evenly in the prepared pan. Top with the remaining blueberries, then sprinkle the chilled crumble mixture over the top.
8. Step 8: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
9. Step 9: Allow the cake to cool at room temperature for about 1 hour.
10. Step 10: In a small bowl, whisk together powdered sugar, milk, and lemon juice to make a glaze. Drizzle over the cooled cake before slicing and serving.

Tips & Variations

• For a twist, substitute fresh blueberries with frozen ones but do not thaw; toss frozen berries with cornstarch before mixing to avoid excess moisture.
• Add a pinch of nutmeg or swap almond extract with orange extract for a different flavor profile.
• Use a regular 9-inch cake pan if a springform pan is not available, but greasing well is essential for easy removal.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Keep them frozen and toss directly with cornstarch before folding into the batter to prevent extra moisture and staining.

What if I don’t have a springform pan?

A regular 9-inch cake pan works well; just make sure to grease and line it carefully for easy cake removal since it won’t have the removable sides of a springform pan.

Blueberry Sour Cream Coffee Cake Recipe

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★★★★★

4.5 from 134 reviews

This Blueberry Sour Cream Coffee Cake is a moist and tender cake bursting with fresh blueberries and a tangy hint of sour cream. Topped with a crunchy brown sugar crumble and a light lemon glaze, it’s the perfect sweet treat for breakfast or an afternoon snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brown Sugar Crumble

• 1 cup (132g) all purpose flour
• 1/2 cup (105g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon
• Pinch of kosher salt
• 1/2 cup (113g) unsalted butter, melted

Blueberry Sour Cream Coffee Cake

• 1 1/2 cups (195g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 6 tbsp (85g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• Scant 1/4 tsp almond extract (optional)
• 3/4 cup (185g) sour cream, room temperature
• 2 cups (270g) fresh blueberries (see notes for frozen instructions)
• Zest of 1 lemon
• 1 tbsp cornstarch

Lemon Glaze

• 1/2 cup (55g) powdered sugar
• 1/2 tbsp milk
• 1/2 tbsp lemon juice

Instructions

1. Make the Brown Sugar Crumble: In a medium bowl, whisk together all the dry ingredients for the crumble. Pour in the melted butter and mix until evenly moistened with a mixture of large and small clumps. Place the crumble in the refrigerator to chill while you prepare the batter.
2. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan to prevent sticking.
3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer fitted with a paddle attachment to beat the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
5. Add Egg and Extracts: Mix in the egg followed by the vanilla extract and almond extract (if using), blending well after each addition.
6. Incorporate Sour Cream: Stir in the sour cream until fully combined, creating a smooth batter base.
7. Prepare Blueberries: Place the fresh blueberries in a bowl and toss with the lemon zest. Then toss the blueberries with the cornstarch to coat evenly; this helps prevent them from sinking in the batter.
8. Add Dry Ingredients and Blueberries: Add the dry flour mixture to the batter and mix until just combined. Gently fold in half of the prepared blueberries by hand using a rubber spatula to avoid breaking them. The batter will be very thick.
9. Assemble the Cake: Spread the thick batter evenly into the prepared pan. Top with the remaining blueberries in an even layer. Finally, sprinkle the chilled brown sugar crumble evenly over the top.
10. Bake the Cake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
11. Cool the Cake: Remove the cake from the oven and allow it to cool for about 1 hour at room temperature so it firms up and is easier to glaze and slice.
12. Make the Lemon Glaze: Whisk together the powdered sugar, milk, and lemon juice until smooth. Drizzle the glaze evenly over the cooled cake.
13. Serve: Slice and enjoy your delicious Blueberry Sour Cream Coffee Cake with a cup of coffee or tea.

Notes

• If using frozen blueberries, do not thaw them before adding to the batter; toss them directly in cornstarch and mix into the batter to prevent excess moisture and color bleed.
• Ensure all wet ingredients such as butter, egg, and sour cream are at room temperature for better mixing and texture.
• Using a springform pan helps with easy removal of the cake without damaging the delicate crumb and topping.
• The lemon zest and glaze add a fresh, bright contrast to the sweet blueberries and rich sour cream batter.

Keywords: Blueberry coffee cake, sour cream coffee cake, blueberry dessert, breakfast cake, lemon glaze cake, crumb topping cake