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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.
Looks very good can’t wait to try it
This is very, very good! I also liked how each part of the directions included the amount of each ingredient
I’m so glad you enjoyed the recipe and found the instructions helpful! 🙂 ~Kelsey
Agreed, it was an added bonus!
Followed recipe exactly. One of my prettiest and tastiest treats so far!
Great recipe!
Easy to follow directions!
I valued the helpful hints!
I substituted blueberry Greek yogurt for the sour cream. Left the glaze off. It is sweet enough. It is a wonderful cake either for breakfast or dinner.
Easy to make and very yummy
Hi Kelsey,
Can this Coffee Cake be baked in two 8 inch pans or two 9 inch pans. Hope you can help.
Sandra in Louisiana
Yes! Baking them in two 8×8 inch pans would work great! ~Kelsey
I have never commented on a recipe in my life but I just have to say that this is fantastic. Recipe was so easy to follow too, eith the measurements written out in the instructions.
Thank you for taking the time to comment!!! I appreciate it so much – and I’m SO glad to hear you enjoyed the recipe! 🙂 ~Kelsey
This was really good . I’m entering it in our country fair Labor Day weekend.
Your recipe calls for 1 TABLESPOON of baking powder. That is a lot of baking powder; is that the correct measurement? All the other recipes I looked at called for 1 teaspoon of baking powder.
Yes, 1 tablespoon is correct!
I made this for a church breakfast. I followed the recipe EXACTLY (despite my concerns about the 1 Tablespoon of baking powder). The ingredients were all fresh, at room temperature, & the oven temperature at 350°F; the batter NEVER cooked – even after 2 hrs. Worst thing I’ve ever tasted. I do not recommend this recipe. Thankfully I had a backup I was able to make quickly.
Hmmm I’m not sure why that happened. I can’t imagine having it in the oven for 2 hours and having it still be runny batter? This recipe is loved by many, so I’m not sure what went wrong…
I’ve made this recipe 3 times. I do make a couple of changes. I use half sour cream and half ricotta cheese for the sour cream. It adds a layer of savory . I also add diced fresh peaches with the blueberries. This is a very well written recipe as it is, without the changes.
Those sound like delicious variations to the recipe! So glad you enjoy this one! 🙂 ~Kelsey
This was amazing! Thank you! It’s not too sweet, and the texture is just divine w that most crumb
SO Good! We LOVED this cake. I did a streusel on top, with another recipe from this site, but I did the cake exactly like the recipe and I live at about 100ft above sea level. It turned out moist, tender, fragrant and impossible to stop eating.
Now this is a good recipe! I had a flat of blueberries I needed to use up so I went looking for a Blueberry Streusel Coffee Cake and came across this one. Glad I did. This cake is light and fluffy and tender. To that lady who only gave this recipe 1 star and said: “ I followed the recipe EXACTLY – the oven set at 350°F; the batter NEVER cooked – even after 2 hrs.” Come on! Either you forgot to turn your oven on or you have the worst calibrated oven in existence. Everyone knows what would happen to a cake batter if left in the oven at 350°F for 2 hrs! And no – 1 tblspn of baking powder is not excessive for this amount of flour and a cup of sour cream. Matter of fact, I used buttermilk instead of regular milk for a little extra oomph! and to put that bkng pwdr to full use. One thing, Kelsey, do you think maybe you can find some software that has a metric option? We’re trying to get home cooks to use a scale – volume measurements are so old school. My 2¢ worth.
I’ve made this cake before. It’s delicious! It was enjoyed by all and gone shortly after it was prepared for serving.
My friend and I appreciate the ingredients listed under the instructions. Good idea!
I plan to make it again; however, for smaller crowd. If there are leftovers, is it recommended to freeze them? I usually don’t freeze cakes.
Hi Catalina! I’m so glad you enjoy this coffee cake! I’ve heard so many positive comments about having the ingredient amounts in the instructions – I’m glad that change to my recipe card has been helpful!! You can certainly freeze leftovers. If stored properly (in an airtight container or in a freezer bag), it’ll last a couple months in the freezer. Thanks for the great review! ~Kelsey
One of the best coffee cakes I’ve ever made!!! Moist, moist moist!!!
So happy to hear!!!! 🙂
I made it once with blueberries and another with blackberries, both were very dry, I baked 50 minutes and it was difficult to tell of was done due to the the topping already brown. Not sure what I could’ve done to make more moist, will not make again.
Hmmm I’m not sure why this would’ve happened, Julie! This recipe has so many rave reviews…sorry it didn’t work out for you! ~Kelsey
Loved the cake. So moist and the instructions are easy to follow.it came out perfectly. Do you recommend refrigerating leftovers? I’m worried about leaving it covered on the counter. Thank you 👍
This was just okay when we ate some the same day. But it was fabulous the next day! I froze what was left in portions, and when thawed it was especially good.
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