Blueberry Sour Cream Coffee Cake

A Sweet and Tangy Delight

There’s something comforting about a warm Blueberry Sour Cream Coffee Cake. With its moist, tender crumb, juicy bursts of blueberries, and a hint of tang from sour cream, this cake is the perfect pairing for your morning coffee or afternoon tea. Topped with a buttery streusel and optionally drizzled with a sweet glaze, this cake feels indulgent yet simple—just like home.

Let’s dive into this easy-to-make recipe and create a treat that’s perfect for any occasion!

Why You’ll Love This Coffee Cake

• Moist and tender: Thanks to sour cream, every bite is rich and soft.
• Bursting with blueberries: Juicy berries add a pop of flavor and color.
• Sweet and spiced: The streusel topping provides a buttery crunch with hints of cinnamon.
• Perfect for any occasion: Ideal for breakfast, brunch, or dessert, this cake is always a hit.

What Ingredients You’ll Need

To make this delicious Blueberry Sour Cream Coffee Cake, gather the following ingredients:

• All-purpose flour (the base for a tender cake crumb)
• Granulated sugar and brown sugar (for sweetness in the cake and streusel)
• Butter (for a rich and moist texture)
• Eggs (to bind the ingredients and add structure)
• Sour cream (the secret to a moist and tangy cake)
• Vanilla extract (for warm, aromatic flavor)
• Baking powder, baking soda, and salt (to help the cake rise and balance the flavors)
• Fresh or frozen blueberries (the juicy star of the show)

For the streusel topping:

• Butter (for a crumbly texture)
• Brown sugar and granulated sugar (to sweeten)
• All-purpose flour (to bind the topping)
• Ground cinnamon (for a warm, spiced flavor)

Optional: A powdered sugar glaze made with powdered sugar and milk for drizzling over the cooled cake.

How to Make Blueberry Sour Cream Coffee Cake

1. Prepare the batter:
   • Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract. In a separate bowl, whisk together the dry ingredients and gradually mix them into the wet ingredients until just combined. Gently fold in the blueberries to keep them intact.
2. Make the streusel topping:
   • Combine butter, sugars, flour, and cinnamon in a bowl. Use a fork or your fingers to mix until the texture resembles coarse crumbs.
3. Assemble the cake:
   • Pour the batter into a greased baking pan, spreading it evenly. Sprinkle the streusel topping generously over the batter.
4. Bake to perfection:
   • Bake until the cake is golden brown and a toothpick inserted into the center comes out clean. The aroma of cinnamon and blueberries will fill your kitchen!
5. Cool and glaze (optional):
   • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. If desired, drizzle a simple powdered sugar glaze over the cooled cake for added sweetness.

Pro Tips for Perfect Blueberry Sour Cream Coffee Cake

1. Use Room Temperature Ingredients:
   • Room-temperature butter, eggs, and sour cream blend more easily, creating a smooth batter.
2. Don’t Overmix the Batter:
   • Mix until the dry ingredients are just incorporated to avoid a dense cake.
3. Layer for Extra Streusel:
   • For an added touch, sprinkle some streusel in the middle of the batter before adding the top layer.
4. Enhance the Flavor:
   • Add a touch of lemon zest to the batter for a bright, citrusy note that pairs beautifully with the blueberries.
5. Cool Before Glazing:
   • Let the cake cool completely before adding the glaze to ensure it sets nicely without melting into the streusel.

Storage Information

• At room temperature: Store the cake in an airtight container for up to 2 days.
• In the refrigerator: Keep the cake chilled in an airtight container for up to 1 week. Bring to room temperature or warm in the microwave before serving.
• In the freezer: Freeze slices or the entire cake wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature and add glaze after thawing if using.

FAQ: Blueberry Sour Cream Coffee Cake

1. Can I use frozen blueberries?
Yes! Frozen blueberries work well; just toss them in a little flour before folding into the batter to prevent them from sinking.

2. Can I substitute sour cream?
If you don’t have sour cream, you can use plain Greek yogurt or buttermilk for a similar tangy flavor and moist texture.

3. How do I prevent the blueberries from sinking?
Toss the blueberries in a small amount of flour before adding them to the batter. This helps them stay suspended during baking.

4. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes.

5. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.

A Sweet Treat for Every Occasion

This Blueberry Sour Cream Coffee Cake is the ultimate combination of flavor and texture. With its tender crumb, juicy blueberries, and crumbly streusel, it’s a delightful addition to any table. Whether you’re enjoying a quiet morning at home or hosting friends, this cake is guaranteed to impress.

So preheat your oven, gather your ingredients, and treat yourself to a slice (or two) of this irresistible coffee cake.

Have you tried this recipe? Share your tips, twists, or favorite moments in the comments below.