Why You’ll Love This Recipe
This Blueberry Sour Cream Coffee Cake is a delightful treat that strikes the perfect balance between sweet and tangy. The sour cream ensures a moist crumb, while the juicy blueberries offer a refreshing contrast. Whether you’re serving it for a weekend brunch, an afternoon snack, or a cozy dessert, it’s guaranteed to be a crowd-pleaser. It’s easy to make, uses simple pantry ingredients, and doesn’t require any fancy techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup sour cream
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 cups blueberries (fresh or frozen)
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1 teaspoon cinnamon (optional, for topping)
Directions
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a large bowl, beat the softened butter and sugar until light and fluffy.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the vanilla extract and sour cream until smooth.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
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Gently fold in the blueberries.
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Pour the batter into the prepared pan and smooth out the top.
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If using, sprinkle cinnamon over the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool before slicing and serving.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 65–75 minutes
Calories: Approximately 290 kcal per serving
Variations
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Lemon Zest: Add 1–2 teaspoons of lemon zest for a citrusy twist.
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Crumb Topping: Mix butter, brown sugar, and flour for a crunchy streusel topping.
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Nutty Addition: Add chopped walnuts or pecans for extra texture.
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Glazed Finish: Drizzle a simple powdered sugar glaze over the cooled cake.
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Mini Cakes: Bake in muffin tins for individual servings.
Storage/Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave individual slices for about 15–20 seconds or warm in a low oven until heated through. You can also freeze slices for up to 3 months; thaw overnight in the refrigerator before serving.
FAQs
What makes this coffee cake so moist?
The sour cream is the key to moisture, giving the cake a rich, tender crumb without being overly dense.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent bleeding.
Can I substitute yogurt for sour cream?
Plain Greek yogurt works well as a substitute for sour cream in this recipe.
Do I need to coat the blueberries in flour?
It’s optional, but tossing blueberries in a bit of flour helps prevent them from sinking to the bottom of the cake.
Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free all-purpose flour blend to make it gluten-free.
Is this coffee cake overly sweet?
No, the sweetness is balanced. You can reduce the sugar slightly if you prefer a less sweet cake.
Can I bake this in a square pan?
Absolutely. A 9×9 inch square pan works well—just adjust the baking time as needed.
What kind of butter should I use?
Use unsalted butter so you can control the salt level in the recipe.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready.
Can I add a glaze on top?
Yes, a simple powdered sugar and milk glaze makes a delicious finishing touch.
Conclusion
This Blueberry Sour Cream Coffee Cake is a comforting, bakery-worthy treat that’s easy enough for any day of the week. With its moist texture, sweet-tart blueberries, and hint of vanilla, it’s sure to become a household favorite. Whether served warm out of the oven or enjoyed the next day, it’s a delicious way to celebrate the flavors of homemade baking.
Blueberry Sour Cream Coffee Cake
A moist and tender coffee cake filled with sweet blueberries and a hint of vanilla. Perfect for breakfast or dessert, this cake is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sour cream
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups blueberries (fresh or frozen)
- 1 teaspoon cinnamon (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, being careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- If desired, sprinkle cinnamon on top for extra flavor.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- You can use either fresh or frozen blueberries—no need to thaw if frozen.
- Sprinkling cinnamon on top adds a warm touch, but is optional.
- Great served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
