This Blueberry Sour Cream Coffee Cake is the perfect treat for any time of day.
It’s incredibly moist, thanks to the sour cream, and bursting with fresh blueberry flavor.
The rich, tender crumb pairs beautifully with a buttery crumble topping.
Whether you’re serving it for breakfast, brunch, or dessert, this cake is sure to impress.
This recipe uses fresh or frozen blueberries, almond extract, and lemon icing to deliver a bakery-quality result right from your kitchen.
How To Make A Blueberry Sour Cream Coffee Cake: At A Glance
- Step 1: Prepare the Crumb Topping
- Step 2: Make the Cake Batter
- Step 3: Assemble the Cake
- Step 4: Bake the Cake
- Step 5: Prepare the Lemon Icing (Optional)
- Step 6: Cool and Serve
Why You’ll Love This Recipe
- Moist and Tender Crumb: The sour cream in this recipe keeps the cake incredibly moist and gives it a tender texture that melts in your mouth.
- Rich Blueberry Flavor: Bursting with fresh or frozen blueberries, every bite is packed with sweet, juicy berry goodness.
- Easy to Make: With straightforward steps and simple ingredients, this recipe is perfect for both beginner and experienced bakers.
- Versatile Blueberries: Use fresh blueberries when they’re in season, or reach for frozen ones to enjoy this cake year-round.
- Irresistible Crumble Topping: The brown sugar crumble adds a buttery, cinnamon-scented crunch that perfectly complements the soft cake.
- Lemon Glaze Finish: A light drizzle of lemon icing enhances the blueberry flavor and adds a touch of zesty sweetness.
Ingredients
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 (or 1 1/2 cups frozen, do not thaw before use)
- Zest of 1 lemon
- 1 tbsp cornstarch
For the Crumb Topping
- 1 cup (132g) all-purpose flour
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
For the Lemon Icing (Optional)
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
Step-by-Step Instructions
Step 1: Prepare the Crumb Topping
- In a medium bowl, whisk together 1 cup of flour, 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, and a pinch of kosher salt.
- Pour in 1/2 cup of melted unsalted butter and mix until the mixture forms large and small clumps. The texture should resemble coarse crumbs.
- Place the crumb topping in the refrigerator while you prepare the cake batter.
Step 2: Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9″ springform pan.
- In a medium bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to cream 6 tablespoons of room temperature unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
- Add 1 large room-temperature egg, 1/2 teaspoon of vanilla extract, and a scant 1/4 teaspoon of almond extract (if using). Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with 3/4 cup of room-temperature sour cream. Mix on low speed until just combined. Avoid overmixing to prevent the cake from becoming dense.
- In a separate bowl, toss 2 cups of fresh blueberries (or 1 1/2 cups of frozen blueberries) with the zest of 1 lemon and 1 tablespoon of cornstarch. Gently fold half of the blueberries into the batter using a rubber spatula.
Step 3: Assemble the Cake
- Spread the thick batter evenly into the prepared springform pan.
- Sprinkle the remaining blueberries over the batter.
- Evenly distribute the chilled crumb topping over the blueberries, pressing lightly to adhere.
- Tip: If using frozen blueberries, do not thaw them. Toss them with a little flour before adding to the batter to prevent them from sinking.
Step 4: Bake the Cake
- Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top starts to brown too quickly, loosely cover the cake with aluminum foil during the last 10-15 minutes of baking.
Step 5: Prepare the Lemon Icing (Optional)
- In a small bowl, whisk together 1/2 cup of powdered sugar, 1/2 tablespoon of milk, and 1/2 tablespoon of lemon juice until smooth.
- Once the cake has cooled completely, drizzle the lemon icing over the top for an extra touch of sweetness and flavor.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for about 1 hour at room temperature.
- Once cooled, remove the cake from the springform pan, slice, and serve.
- Enjoy your Blueberry Sour Cream Coffee Cake as a delightful treat for breakfast, brunch, or dessert!
Tips for the Best Blueberry Sour Cream Coffee Cake
Use Room Temperature Ingredients
Ensure that your butter, eggs, and sour cream are at room temperature before starting.
This helps the ingredients blend smoothly, resulting in a more even, tender crumb.
Measure Flour Correctly
To avoid a dry cake, measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife.
Too much flour can make the cake dense and dry.
Perfect Crumb Topping
For a delicious crumb topping, aim for a mix of large and small clumps.
This texture adds a delightful crunch to the soft cake beneath.
Keep the topping chilled until you’re ready to use it to maintain its structure during baking.
Add Almond Extract for Extra Flavor
A small amount of almond extract can elevate the flavor of the cake, giving it a subtle, nutty undertone that complements the blueberries perfectly.
Choose the Right Pan
Baking in a springform pan makes it easier to remove the cake without damaging the sides.
However, you can also use a regular 9-inch round cake pan; just be sure to line it with parchment paper for easy removal.
Experiment with Different Berries
While blueberries are classic, you can easily swap them out for other berries like blackberries or raspberries.
Just be mindful of their water content, which might slightly alter the texture of the cake.
If using larger berries, cut them into smaller pieces before adding them to the batter.
Variations and Substitutions
Gluten-Free Option
To make this cake gluten-free, substitute the all-purpose flour with a “cup-for-cup” gluten-free flour blend.
Ensure the blend contains xanthan gum for the best texture.
The cake will still be moist and tender, just as delicious as the original.
Dairy-Free Option
Replace the sour cream with a non-dairy alternative such as coconut yogurt or a dairy-free sour cream substitute.
Use a dairy-free butter alternative for the crumble topping and cake batter.
The cake will retain its rich, moist texture without any dairy.
Adding Nuts
For an extra crunch, fold in 1/2 cup of chopped nuts, such as walnuts or pecans, into the batter.
You can also sprinkle them over the crumb topping before baking.
The nuts add a lovely texture contrast and a rich, nutty flavor.
Alternative Toppings
If you prefer a different topping, consider using a vanilla glaze instead of lemon, or omit the icing altogether for a less sweet option.
A dusting of powdered sugar can also add a simple, elegant finish.
Alternatively, you could top the cake with a cream cheese frosting for a richer, more decadent treat.
Storing and Freezing Instructions
How to Store the Cake
If you plan to enjoy the cake within a couple of days, storing it at room temperature is perfectly fine.
After the cake has completely cooled, cover it tightly with plastic wrap or store it in an airtight container.
This will help maintain its moisture and keep it fresh.
At room temperature, the cake will stay good for up to two days.
For longer storage, place the cake in the refrigerator.
First, wrap the cake tightly with plastic wrap to prevent it from drying out.
Then, store it in an airtight container or cover it with foil.
In the fridge, the cake will stay fresh for about a week.
When you’re ready to eat, let it sit at room temperature for 15-20 minutes to soften before serving.
Freezing Instructions
Freezing is a great option if you want to keep the cake for a longer period.
You can freeze the cake whole or in individual slices.
To freeze the entire cake, first, allow it to cool completely.
Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil for extra protection.
If freezing in slices, wrap each slice individually in plastic wrap before placing them together in a freezer-safe bag or container.
This helps prevent freezer burn and allows you to take out just the amount you need.
When you’re ready to enjoy the frozen cake, thaw it by placing it in the refrigerator overnight.
For quicker thawing, you can leave it at room temperature for a few hours.
Once thawed, the cake can be served as is, or you can warm individual slices in the microwave for a few seconds to restore that fresh-baked texture.
If you froze the cake with icing, let it sit at room temperature after thawing to allow the icing to soften before serving.
Serving Suggestions
This Blueberry Sour Cream Coffee Cake is versatile and can be enjoyed at any time of day.
It’s a perfect addition to a leisurely breakfast or brunch spread, served alongside scrambled eggs, fresh fruit, and yogurt.
Its moist, tender crumb also makes it an ideal choice for dessert, especially when topped with a scoop of vanilla ice cream or a dollop of whipped cream.
For the best flavor experience, pair this coffee cake with your favorite beverages.
A hot cup of freshly brewed coffee is a classic choice, complementing the rich, buttery notes of the cake.
If you prefer tea, lemon or herbal tea pairs wonderfully, enhancing the zesty lemon glaze and blueberry flavors.
For a more indulgent pairing, try serving the cake with a latte or a cappuccino, where the creamy coffee notes will contrast beautifully with the sweet, fruity cake.
Conclusion
This Blueberry Sour Cream Coffee Cake is the perfect blend of moist texture, rich blueberry flavor, and a delightful crumb topping.
It’s simple to make and sure to impress, whether you’re serving it for breakfast, brunch, or dessert.
Give this recipe a try, and let us know how it turns out in the comments.
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Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe.
To prevent the berries from bleeding into the batter, do not thaw them before use.
Instead, toss the frozen blueberries in a little bit of flour before gently folding them into the batter.
This helps distribute the berries evenly and prevents them from sinking.
How do I prevent blueberries from sinking to the bottom?
To keep the blueberries from sinking, toss them in a tablespoon of flour before adding them to the batter.
This light coating of flour helps the berries stay suspended throughout the cake.
Additionally, gently fold the blueberries into the batter rather than mixing them vigorously, which can also help keep them evenly distributed.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time.
After baking, allow it to cool completely before storing it in an airtight container.
It will stay fresh for up to two days at room temperature or up to a week in the refrigerator.
If you need to prepare it further in advance, the cake can also be frozen for up to three months.
What can I use instead of sour cream?
If you don’t have sour cream on hand, you can substitute it with an equal amount of Greek yogurt.
This will still give the cake a moist, tender crumb.
For a dairy-free option, use a plant-based yogurt or a dairy-free sour cream alternative.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The top should be golden brown, and the edges should start to pull away slightly from the sides of the pan.
If the top browns too quickly, you can cover it loosely with foil during the last few minutes of baking to prevent over-browning.
