Blueberry Sour Cream Coffee Cake

Craving a dessert that perfectly blends the tangy sweetness of blueberries with the creamy richness of sour cream? Your search ends here! Our Blueberry Sour Cream Coffee Cake is the ultimate treat for any occasion.

Whether you’re hosting a brunch, marking a special celebration, or just treating yourself to a delightful dessert, this coffee cake is sure to impress and have everyone coming back for seconds.

Who Is This Recipe For?

This Blueberry Sour Cream Coffee Cake is perfect for anyone who loves a blend of rich flavors and enjoys a soft, moist cake. It’s a versatile treat, ideal for breakfast, a midday snack, or even as a satisfying dessert.

Blueberry lovers will find this cake irresistible, and even those who typically shy away from fruit-filled desserts may be won over by the combination of sweet blueberries, warm cinnamon, and crunchy pecans.

Why You’ll Love This Recipe

What sets our Blueberry Sour Cream Coffee Cake apart is its balanced mix of ingredients and the addition of sour cream to the batter. The sour cream not only keeps the cake moist but also adds a tangy twist that perfectly complements the sweetness of the blueberries.

Cinnamon and pecans bring a cozy, nutty flavor and a delightful crunch in every bite. With its beautiful layers and swirls, this coffee cake is as visually stunning as it is delicious.

Blueberry Sour Cream Coffee Cake Recipe

• Prep Time: 25 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8-10 slices

Equipment Needed:

• 9-inch springform pan
• Hand or stand mixer
• Mixing bowls
• Rubber spatula
• Whisk
• Microplane or fine grater (for lemon zest)

Ingredients

For the Brown Sugar Crumble:

• 1 cup (132g) all-purpose flour
• 1/2 cup (105g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon
• Pinch of kosher salt
• 1/2 cup unsalted butter, melted

For the Cake:

• 1 1/2 cups (195g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• Scant 1/4 tsp almond extract (optional)
• 3/4 cup (185g) sour cream, room temperature
• 2 cups (270g) fresh blueberries (see tip for frozen)
• Zest of 1 lemon
• 1 tbsp cornstarch

For the Lemon Icing (optional):

• 1/2 cup (55g) powdered sugar
• 1/2 tbsp milk
• 1/2 tbsp lemon juice

Instructions

1. Make the Crumble Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Pour in melted butter and stir until crumbly, with both large and small clumps. Chill in the fridge while preparing the cake.

2. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg, vanilla, almond extract (if using), and sour cream. Mix until smooth and creamy.

5. Prep the Blueberries: In a small bowl, toss blueberries with lemon zest and cornstarch until evenly coated.

6. Combine Everything: Add dry ingredients to the wet mixture and fold together gently with a spatula until just combined (don’t overmix). Fold in half the blueberries.

7. Assemble the Cake: Spread the thick batter evenly in your prepared pan. Scatter the remaining blueberries over the top, then sprinkle the chilled crumble mixture evenly.

8. Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 15 minutes, then run a knife around the edges and release the springform. Cool completely on a wire rack.

9. Optional Icing: In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth. Drizzle over the cooled cake just before serving.

Pro Tips

• Room Temperature Rule: Make sure butter, egg, and sour cream are all at room temp. This helps everything blend evenly for a smooth batter.
• Don’t Skip the Cornstarch: It keeps the blueberries from sinking and helps prevent sogginess.
• Lining the Pan: Parchment paper at the bottom makes removing the cake a breeze.
• Make Ahead: This cake actually tastes better the next day as the flavors meld together. Store covered at room temp for up to 2 days or refrigerate for longer freshness.
• Frozen Blueberries? No problem! Just use them straight from the freezer and toss with lemon zest and cornstarch as usual. Don’t thaw them first.

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