Blueberry Sour Cream Coffee Cake

Blueberry sour cream coffee cake is pure comfort for slow mornings or easy entertaining Since the first time I baked this for Sunday brunch it became my weekend signature and for good reason the crumb is plush the berries burst sweetly and the golden streusel on top wins everyone over whether I bake it for family or friends

I first made this cake on a rainy afternoon with my kids helping me mix and sprinkle the streusel Their fingers left little imprints but the cake turned out amazing and it’s now our go to when someone visits

Ingredients

• All purpose flour: creates the cake structure use unbleached for pure flavor
• Baking powder and baking soda: give a light fluffy rise check freshness for best results
• Salt: balances the sweetness a fine grain works well here
• Unsalted butter: ensures a rich flavor always choose high quality European style if possible
• Granulated sugar: sweetens both cake and topping opt for cane sugar for added depth
• Large eggs: bind and add richness room temperature blends best
• Sour cream: makes the crumb extra tender and moist pick full fat for best texture
• Vanilla extract: brings aroma and warmth pure extract is best
• Fresh blueberries: add juicy bursts pick firm berries without wrinkling or soft spots frozen can be used if well drained
• Ground cinnamon: flavors the streusel for a classic coffee cake touch choose fresh fragrant cinnamon
• Streusel topping: adds a crisp buttery finish cut in the butter until just crumbly for best texture

Step-by-Step Instructions

Prepare the Oven and Pan:

Set the oven to 175 degrees Celsius or 350 degrees Fahrenheit Grease a 9 inch round cake pan or line it with parchment paper working the butter into all corners and edges to prevent sticking

Make the Streusel Topping:

In a small bowl blend sugar flour and cinnamon Use your fingers or a pastry cutter to incorporate cubes of cold butter until small pea sized clumps form Do not overmix This topping will bake up golden and crisp

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt Take time to fully blend so the leavening is distributed evenly throughout

Cream the Butter and Sugar:

Using a stand mixer or handheld beater cream the softened butter and sugar on medium speed until the mixture is pale and fluffy This step may take 3 to 4 minutes Pause to scrape down the bowl and ensure even mixing

Add Wet Ingredients:

Beat in eggs one by one letting each fully incorporate Mix in sour cream and vanilla until the batter is smooth and creamy This step ensures a tender crumb

Combine Wet and Dry Mixtures:

Gently fold the dry ingredients into the wet batter in two additions Stir just until you no longer see dry patches Overmixing at this step makes cake tough

Fold in Blueberries:

Lightly toss the blueberries in a tablespoon of flour to prevent sinking Fold the berries gently into the batter Redistribute any clusters so each slice gets a good bite

Assemble and Top:

Scrape batter evenly into your prepared pan Smooth the top with a spatula Sprinkle the streusel topping evenly across the surface Let some bits stay larger for a crunchy effect

Bake to Perfection:

Bake for 40 to 45 minutes Keep an eye on the cake Test with a toothpick inserted in the center when it pulls out clean and the top is golden remove from the oven

Cool and Serve:

Let the cake rest in the pan for 10 minutes Run a knife around the edge to loosen Carefully transfer to a wire rack for complete cooling Slice and serve with coffee or tea

Save

Blueberries are my favorite touch in this recipe Their burst of flavor reminds me of summer trips to the farmers market and whenever I bake this my kitchen smells like sweet nostalgia My kids now request extra berries every time

Storage Tips

Keep any leftover cake covered at room temperature for up to two days For longer storage wrap well and refrigerate for up to five days or freeze slices individually for a month Thaw overnight and reheat gently

Ingredient Substitutions

Greek yogurt works well instead of sour cream for a slightly tangier crumb If you only have salted butter reduce the added salt to a pinch Out of fresh blueberries use good frozen ones but always thaw and drain well to keep the batter from turning blue and soggy

Serving Suggestions

Serve warm or at room temperature with strong coffee or black tea This cake also makes a lovely dessert topped with a spoonful of whipped cream or simple glaze Add sliced almonds to the streusel for extra crunch or swirl in a ribbon of lemon zest before baking

Cultural Context

Coffee cakes like this have roots in European baking especially German and Scandinavian traditions They were brought to America and became breakfast favorites that pair beautifully with morning coffee A sweet Brunch tradition with timeless appeal

Recipe FAQs

→ Can I use frozen blueberries?

Yes, both fresh and frozen blueberries work well. If using frozen, thaw and drain them thoroughly to prevent excess moisture in the batter.

→ How do I make the streusel topping crumbly?

Combine sugar, flour, and cinnamon, then cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

→ Is it necessary to use sour cream?

Sour cream adds richness and moisture to the cake. You may substitute with full-fat Greek yogurt if desired.

→ Can this cake be made ahead of time?

Absolutely! The cake stays moist and delicious for a couple of days when stored in an airtight container at room temperature.

→ What pan should I use?

A 9-inch round cake pan works best, either greased and floured or lined with parchment paper for easy removal.