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This Blueberry Sour Cream Coffee Cake is moist, tender and bursting with fresh blueberries. The buttery crumb topping and drizzle of icing makes it the perfect recipe for breakfast, brunch and even dessert!
I love a good coffee cake recipe – whether it’s my pumpkin coffee cake, an apple streusel coffee cake, a rhubarb coffee cake or one loaded with berries, I love them all!! This blueberry streusel coffee cake has lots of juicy blueberries (you could also use raspberries!) and the buttery crumb topping!
Whether you serve it for breakfast with a cup of coffee or as a dessert, it’s sure to be a bit hit!!
Ingredients Needed
- All Purpose Flour – This is needed for the cake batter and the crumble topping.
- Brown Sugar – You can use light or dark brown sugar. You’ll use this for the cake batter and the crumble topping.
- Ground Cinnamon
- Butter – I use salted butter, but you can opt to use unsalted butter if you wish.
- Baking Powder
- Salt
- White Sugar
- Sour Cream – I recommend using full-fat sour cream in this recipe for the best texture.
- Milk – Any milk will work in this.
- Eggs – I always use “large” eggs when baking.
- Powdered Sugar
- Vanilla Extract
- Blueberries – You can use fresh or frozen (see notes in recipe card if using frozen).
How to Make Blueberry Sour Cream Coffee Cake
Though this recipe has quite a few steps (thanks to the crumb topping, batter AND icing) it’s totally worth it!!
First, make the Buttery Streusel.
Mix the dry ingredients together then use a fork or pastry blender to cut the butter into the flour mixture. Set this aside until you’re ready to assemble the coffee cake.
Next, make the Cake Batter.
You’ll combine the dry ingredients in a large bowl and whisk remaining batter ingredients (except for the butter) in a separate bowl.
Then you’ll add the butter to the dry ingredients. Use an electric mixer or a stand mixer to incorporate the butter into the dry ingredients.
Pour the liquid ingredients into the flour/butter mixture and stir until combined.
Assemble the Coffee Cake
Spread a little more than half of the batter into the bottom of a prepared pan.
Then, you’ll sprinkle the blueberries in an even layer on top of the batter (toss the blueberries with a tablespoon of flour if they’re frozen).
Spoon the remaining batter over the berries and finally sprinkle the crumb mixture on top of the cake.
Bake and Drizzle with Icing
Bake the coffee cake until a toothpick pressed into the center of the cake comes out clean or with a few moist crumbs.
Let the coffee cake cool on a wire rack while you mix up the icing.
In a small bowl, combine the powdered sugar and enough water or milk to create a nice icing consistency.
Drizzle over the cake and enjoy!
PRO TIP! Set all of the ingredients out about 30-60 minutes before starting. Bringing the ingredients to room temperature helps the ingredients combine more easily, creating a cake with a moist, tender crumb.
FAQ’s
Sour cream is acidic so it helps activate the leaveners (in this case baking powder) to create a tender cake with a moist crumb. It also adds a very subtle tang that works great with the sweetness of the cake batter and streusel topping.
You can cover the pan with plastic wrap or aluminum foil OR store in an airtight container. Keep at room temperature for up to 3 days or in the fridge for up to a week. I do recommend warming it for 10-15 seconds in the microwave before serving if refrigerated.
I’ve never tested this using gluten free flour, but it should work! Simply use a “cup for cup” gluten free flour in place of the all purpose flour.
Absolutely. Place slices of coffee cake in a freezer bag, remove as much air as possible, seal the bag and freeze for up to 3 months.
This recipe has too much volume for a bundt pan, so I would not recommend it.
I like to serve the coffee cake warm with a glass of milk or cup of coffee! It’s a great dish for breakfast or brunch with a side of fresh fruit!
Absolutely!!! A hint of lemon flavor pairs well with blueberry. I’d recommend adding the zest of one lemon to the white sugar. Use a fork to blend it into the sugar before combining the remaining ingredients. Mashing the zest with the sugar will bring out all of the lemon extract in the peel and bring out more flavor.
Nope! There’s no actual coffee in (most) coffee cakes. They’re called coffee cake as many enjoy them served with a warm cup of coffee.
Tried it and loved it?!
I’d love to hear what you thought of this coffee cake!!! Give it a rating and review below – I appreciate it more than you know!! ~Kelsey
Blueberry Sour Cream Coffee Cake
Equipment
- One 9×13-inch baking dish
Ingredients
Crumb Topping
- 1 cup flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter softened
Cake Batter
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 1/2 cup milk
- 3 eggs
- 1 tablespoon vanilla
- 1 cup butter softened
- 3 cups blueberries*
Powdered Sugar Frosting
- 1/2 cup powdered sugar
- 2-3 teaspoons water or milk
Instructions
Make the Crumb Topping
- Combine the flour, brown sugar and cinnamon in a small mixing bowl.1 cup flour, 3/4 cup brown sugar, 1 teaspoon cinnamon
- Add the butter and blend with a fork until combined. It should feel like damp sand with pea-sized pieces of butter throughout. Set aside.1/2 cup butter
Make the Coffee Cake Batter
- Preheat the oven to 350℉ and grease a 9×13-inch baking dish with cooking spray; set aside.
- Combine the flour, baking powder, salt, sugar and brown sugar in a large mixing bowl; set aside.2 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup sugar, 1/2 cup brown sugar
- In a separate bowl, whisk together the sour cream, milk, eggs and vanilla; set aside.1 cup sour cream, 1/2 cup milk, 3 eggs, 1 tablespoon vanilla
- Add the softened butter to the dry ingredients and mix until the mixture is crumbly. I find it easiest to do this in a stand mixer.1 cup butter
- Pour the wet ingredients into the dry mixture and mix until combined.
Assemble and Bake the Coffee Cake
- Pour a little more than half of the batter into the pan; spread to an even layer.
- Sprinkle the blueberries* over the batter.3 cups blueberries*
- Spoon the remaining batter over the blueberries and spread to an even layer.
- Sprinkle the crumb topping over the coffee cake and lightly press into the batter.
- Bake for 50-60 minutes. If the top starts browning before the inside of the coffee cake is done, cover the baking pan with foil for the remainder of the baking time.
Drizzle with Icing
- Combine the powdered sugar and water or milk in a small mixing bowl.1/2 cup powdered sugar, 2-3 teaspoons water or milk
- Drizzle over the coffee cake.
- Serve the coffee cake warm.
It was absolutely delicious!! I just made the streusel topping mixing in sliced almonds. I covered it with foil the last 15 minutes like you said and it turned out perfect. It is a bakery quality desert. Thanks
I love that you added in some sliced almonds – great addition!!! So glad you enjoyed this! 🙂 ~Kelsey