Blueberry Sour Cream Coffee Cake Recipe

If you’re on the lookout for a luscious, moist, and bursting-with-flavor coffee cake, let me introduce you to my all-time favorite: the Blueberry Sour Cream Coffee Cake Recipe. This delightful treat perfectly balances tangy sour cream with juicy blueberries, making every bite an irresistible hug of sweetness and tenderness.

Why You Should Make This Recipe

Incredibly moist texture: Thanks to the sour cream, this coffee cake stays soft and tender, never drying out even the next day.
Bursts of fresh blueberry flavor: Each slice is dotted with plump blueberries, adding juicy bursts of natural sweetness.
Sensational cinnamon walnut streusel layer: The brown sugar, cinnamon, and walnuts create a crunchy, aromatic surprise that perfectly contrasts the soft cake.
Simple ingredients, spectacular results: You probably have most of these pantry staples already, making it easy to whip up any time.

Ingredients & Substitutions

This Blueberry Sour Cream Coffee Cake Recipe brings together simple staples that each add something special — butter for richness, sour cream for tang and moisture, and fresh or frozen blueberries for natural sweetness and vibrant color. Every ingredient plays a vital role in building the perfect balance of flavor and texture.

• Salted butter: Using salted butter enhances the overall flavor and helps balance the sweetness.
• Granulated sugar: Sweetens the batter and helps create a tender crumb when creamed with butter.
• Eggs: Eggs add structure and help bind the cake perfectly.
• Sour cream: The secret to moistness and a subtle tang that brightens the flavor profile.
• Vanilla extract: Adds a warm, inviting aroma and depth of flavor.
• All-purpose flour: Provides structure without weighing the cake down.
• Baking powder & salt: Essential for leavening and balancing sweetness.
• Blueberries: Fresh or frozen, they add juicy bursts and gorgeous color.
• Brown sugar, cinnamon & chopped walnuts: Create the perfect crunchy, sweet-spiced layer.
• Powdered sugar: A light dusting on top adds a pretty finishing touch.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Prepare Your Pan and Preheat Oven

First things first, preheat your oven to 350°F. Grab a 9-inch (10-cup) Bundt pan — greasing and flouring it thoroughly is key to making sure your coffee cake releases beautifully once baked.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened salted butter together with the granulated sugar until the mixture turns light and fluffy, typically about 2 to 3 minutes. This is where your cake starts to build a light, tender texture!

Step 3: Add Eggs, Sour Cream, and Vanilla

Add eggs one at a time, mixing well after each addition to keep the batter smooth and well combined. Then, fold in the sour cream and vanilla extract gently – this combo keeps your cake tangy, rich, and super moist.

Step 4: Incorporate Dry Ingredients

Mix together your flour, baking powder, and salt, then add these to the wet mixture. Stir just until everything is combined; overmixing can toughen the cake, so a light hand here makes all the difference.

Step 5: Fold in Blueberries

Gently fold in your blueberries — if they’re frozen, toss them first in a tablespoon of flour to prevent them from sinking. This step adds those wonderful pops of juicy blueberry throughout your cake.

Step 6: Assemble with Brown Sugar Walnut Layer

Spoon half of your batter into the prepared Bundt pan and smooth it out evenly. Mix brown sugar, cinnamon, and chopped walnuts in a small bowl, then sprinkle this cinnamon-sweet nutty layer over the batter. Finish by spreading the remaining batter smoothly on top.

Step 7: Bake and Cool

Bake for 55 to 70 minutes, checking doneness by inserting a long skewer or knife — it should come out mostly clean with a few moist crumbs attached. Let the cake cool in the pan for about 10 minutes before turning it out gently onto a serving plate. Finish with a dusting of powdered sugar before serving.

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

A simple dusting of powdered sugar is all you need to bring an elegant touch to this coffee cake. For a little extra flair, try topping with a few fresh blueberries or a drizzle of vanilla glaze to make your presentation pop.

Side Dishes

Pair this cake with a steaming cup of dark roast coffee or your favorite tea for a perfect morning or afternoon treat. If you want to turn it into a brunch spread, fresh fruit salad or creamy yogurt makes an excellent complement.

Creative Ways to Present

Slice the cake into thick wedges and serve on pretty plates with a dollop of whipped cream or mascarpone for a fancy weekend brunch. You can even layer slices between whipped cream and berries to make a quick coffee cake parfait dessert.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly with plastic wrap or store in an airtight container. Your Blueberry Sour Cream Coffee Cake Recipe stays moist and delicious at room temperature for up to 2 days or in the fridge for around 4 days.

Freezing

This coffee cake freezes beautifully! Simply wrap it tightly in foil or plastic wrap and store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating

Warm your slices gently in the microwave for about 20 seconds or reheat in a low-temperature oven to revive that fresh-out-of-the-oven softness and bring out the wonderful blueberry aroma.

FAQs

Final Thoughts

I hope you enjoy making and sharing this Blueberry Sour Cream Coffee Cake Recipe as much as I do! It’s truly one of those recipes that brings a little sunshine to your kitchen and a lot of smiles around the table. Give it a try for your next cozy morning or special occasion—you won’t regret it!

Print