Sour Cream Blueberry Coffee Cake

The aroma of freshly baked coffee cake fills the kitchen, inviting everyone to gather around the table. This Sour Cream Blueberry Coffee Cake is a delightful treat that takes about 1 hour to prepare and bake. Its tender crumb and bursting berries make it a standout choice for breakfast or brunch and is sure to please even the pickiest of eaters.

This recipe is perfect for families looking to enjoy a comforting dessert or for hosting a gathering with friends. Make it ahead of time for a stress-free addition to any meal, and store leftovers for easy snacking.

Why You’ll Love This Recipe

• The coffee cake boasts a perfectly moist texture with a rich buttery flavor.
• Frozen blueberries maintain their shape and flavor throughout baking.
• A simple crumb topping adds an irresistible crunch.
• Perfectly balanced sweetness enhances the natural tartness of the blueberries.

What You’ll Need

Gather these ingredients to create your cake masterpiece.

For the Crumb Topping

• 3/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into small chunks

For the Cake

• 3 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 cup sour cream
• 1/2 cup milk
• 3 eggs
• 2 tsp vanilla extract
• Juice and zest from 1 lemon
• 1 cup unsalted butter, room temperature (2 sticks)
• 3 1/2 cups frozen blueberries, not thawed (if using fresh blueberries, see notes below)

For fresh blueberries, reduce baking time slightly.

Substitutions & Swaps

• Replace sour cream with Greek yogurt.
• Use almond milk instead of regular milk.
• Swap lemon for orange for a citrus twist.
• Use coconut oil in place of unsalted butter.

How to Make It

Prepare yourself for a delightful baking experience with these straightforward steps.

1. Make the crumb topping

Combine brown sugar, flour, cinnamon, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Set aside.

2. Cream the butter and sugars

In a mixing bowl, beat the room temperature butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

3. Add wet ingredients

Add sour cream, milk, eggs, vanilla extract, lemon juice, and zest. Beat until combined and smooth.

4. Mix the dry ingredients

In another bowl, whisk together flour, baking powder, and salt.

5. Combine dry and wet ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

6. Fold in blueberries

Gently fold in the frozen blueberries until evenly distributed throughout the batter.

7. Transfer and top

Pour the batter into a greased baking pan. Sprinkle the crumb topping evenly over the batter.

8. Bake the cake

Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 20-30 seconds or warm in the oven at 350°F for 10 minutes.

Tips for Best Results

• Use cold butter for the crumb topping for extra crunch.
• Keep blueberries frozen until ready to use for best results.
• Avoid overmixing the batter to keep it light and airy.
• Let the cake cool completely before storing to prevent sogginess.

Serving Suggestions

• Serve warm with a dollop of whipped cream.
• Pair with a cup of freshly brewed coffee or tea.
• Top with a drizzle of lemon glaze for extra sweetness.