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If you’re looking for an easy breakfast treat that’s always a hit, this Blueberry Sour Cream Coffee Cake is a recipe you’ll want to make again and again. Made with simple pantry ingredients and juicy blueberries, it comes together in just 20 minutes.
And because fresh or frozen blueberries can be used, you can enjoy this recipe any time of year. It’s easy to whip up a batch on the fly when you need a quick breakfast, snack, or to satisfy a craving. But impressive enough if you want to serve it for brunch, holidays, or when you have guests over.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Coffee cake is such a classic go-to recipe, and this one doesn’t disappoint. Cut into squares and share, or enjoy piece after piece of this breakfast cake all on your own – no judgement either way.
For more delicious blueberry recipes, be sure to try my Old Fashioned Blueberry Cobbler and these Air Fryer Blueberry Muffins.
Blueberry Sour Cream Coffee Cake Ingredients Needed
For the Coffee Cake
- Sugar – Granulated white sugar adds sweetness.
- Unsalted butter – Take this out of the frig early so it has time to soften.
- Eggs – Use room temperature eggs for easier mixing.
- Sour cream – Keeps the coffee cake moist and tender.
- Blueberries – Pat the berries dry before adding to the batter.
- Vanilla extract – For bakery-style flavor.
- Baking basics – all-purpose flour, baking powder, baking soda and salt.
For the Crumb Topping
- All-purpose flour – Helps to create the crumble crust topping.
- Sugars – You’ll need 2 sugars, granulated white and brown.
- Ground cinnamon – Adds a lightly spiced flavor.
- Butter – We used unsalted.
Get the complete ingredients & directions in the recipe card below.
How to Make Blueberry Coffee Cake with Sour Cream
Preheat your oven to 350 degrees F while you make the batter. Grease a square baking pan, then set aside.
Place the dry ingredients in a medium mixing bowl and stir to combine.
Add the butter and sugar to a separate mixing bowl, beating until smooth. Then mix in the eggs, adding them one at a time.
Stir in the sour cream and vanilla to the batter.
Add the dry ingredient mixture in batches, mixing just until there are no streaks of flour remaining.
Add the blueberries, carefully folding them into the batter.
Transfer the mixture into the prepared pan and use an offset spatula or the back of a spoon to spread the batter out.
Make the topping: combine all the dry topping ingredients in a small bowl and stir. Then add the butter and mix until the mixture is crumbly.
Crumble the topping over the cake batter then bake until done.
Tips for Making Sour Cream Blueberry Coffee Cake
- Measure the flour by lightly spooning it into the measuring cup, then leveling it with a knife.
- Check to make sure your baking powder and baking soda are fresh and not expired.
- Don’t over-mix the batter or the cake may be less tender.
- Use a light hand to fold the berries into the cake mixture to avoid breaking them and discoloring the batter.
Recipe Substitutions & Variations
- Blueberries: You can use fresh or frozen blueberries in this recipe. Frozen berries can be added right into the batter – no need to thaw them first.
- Greek yogurt: Plain Greek yogurt can be used in place of the sour cream.
- Crumb topping: For crunch and texture, add finely chopped nuts to the topping mixture.
Can I make blueberry coffee cake ahead of time?
Absolutely. You can make it a day ahead, but you’ll want to store it tightly covered to keep it from drying out.
What to Serve with Sour Cream Blueberry Coffee Cake
Serve warm or room temperature slices of cake with a cup of hot coffee, tea or Dalgona cocoa for a quick breakfast or snack. Add scrambled eggs, make ahead yogurt parfaits or a bowl of fruit cocktail salad for a tasty weekend brunch.
How to Store Leftover Coffee Cake with Blueberries
Once the cake has cooled, tightly cover the pan with plastic wrap or foil and store on the counter for up to 2 days. For longer storage, it can be refrigerated in an airtight container for up to 5 days. Let cold slices sit out for 15-20 minutes before serving, so the cake softens up a bit.
Why is my coffee cake falling apart?
Make sure you don’t overbake it or it can dry out and become crumbly. And you’ll want to let it cool down before slicing into it.
What other berries can I use?
Try using strawberries, raspberries or blackberries, or a combination of fruits. Just make sure you pat the berries dry before adding to the batter.
Save this blueberry coffee cake recipe for the next time you need something homemade without a lot of fuss. It’s super easy to make and packed with juicy blueberries for a quick breakfast, snack or dessert.
More Easy Baked Goods Recipes
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Blueberry Sour Cream Coffee Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated white sugar
- 2 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
For the Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated white sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking dish and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl and set aside.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Cream the butter and white sugar together in a large bowl until it’s light and fluffy. Beat in the eggs one at a time.½ cup unsalted butter, 1 cup granulated white sugar, 2 eggs
- Add the sour cream and vanilla and mix until smooth.1 cup sour cream, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet mixture, stirring just until combined after each addition. Gently fold in the blueberries.2 cups fresh or frozen blueberries
- Transfer the batter to the prepared baking dish, spreading evenly.
- In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and stir until crumbly then sprinkle it evenly over the batter.½ cup all-purpose flour, ⅓ cup brown sugar, ¼ cup granulated white sugar, ½ teaspoon ground cinnamon, ¼ cup unsalted butter
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before slicing and serving.
Notes
- When measuring the flour, spoon it into the measuring cup lightly then scrape with a knife to level it off.
- Check the expiration dates on your baking powder and soda to make sure they’re fresh.
- Avoid overmixing the batter.
- Be gentle when adding the blueberries to avoid breaking them open and turning the batter purple.
- After the coffee cake has cooled, tightly cover the leftovers. Keep on the counter for up to 2 days or in an airtight container in the fridge for up to 5 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
