Blueberry Sour Cream Coffee Cake Recipe: A Sweet Morning Treat

Blueberry sour cream coffee cake brings pure morning magic to your kitchen, crafting ordinary breakfast moments into delightful culinary experiences.

Soft, tender textures mingle with bright berry bursts that dance across each delectable slice.

Bakers appreciate how this classic treat balances sweet and tangy flavors with remarkable precision.

Rich dairy notes provide incredible depth, while juicy blueberries create unexpected pockets of intense fruity delight.

Crumbly streusel topping adds irresistible complexity and textural contrast to every bite-sized morsel.

Home kitchens will buzz with excitement as this stunning confection emerges golden and fragrant from the oven.

Warm, comforting aromas promise a remarkable start to any morning.

Why Blueberry Sour Cream Coffee Cake Is Always a Hit

• Burst of Berry Bliss: This coffee cake delivers an explosion of fresh blueberry flavor in every single bite, creating a delightful fruity experience that makes breakfast or brunch feel like a special celebration.
• Creamy Comfort Texture: The sour cream in the batter ensures an incredibly moist, tender crumb that melts in your mouth, giving the cake a luxurious and smooth consistency that feels indulgent yet light.
• Swirl of Sweet Surprises: Layered with cinnamon-sugar mixture and scattered blueberries, the cake creates delicious pockets of spice and fruit throughout, making each slice a delectable adventure with unexpected bursts of flavor and texture.
• Easy Weekend Baking Magic: This recipe requires simple ingredients and straightforward techniques, making it perfect for both novice and experienced bakers who want to create a stunning dessert without complicated steps or professional skills.

What You Need for Blueberry Sour Cream Coffee Cake

• All-Purpose Flour: Essential base for cake structure, providing tender and soft texture.
• Baking Powder, Baking Soda: Critical leavening agents for creating cake's light and fluffy rise.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Provides rich flavor and helps create tender crumb, best when softened at room temperature.
• Sour Cream: Adds moisture, tanginess, and helps create soft cake texture.
• Eggs: Binding agent that provides structure and richness to the cake.
• Vanilla Extract: Adds deep, warm flavor complexity.

• Granulated Sugar: Primary sweetener that contributes to cake's structure and caramelization.
• Brown Sugar: Adds deep molasses flavor and moisture to cake's filling.
• Fresh Blueberries: Provides bursts of juicy sweetness and natural fruity flavor.
• Ground Cinnamon: Warm spice that complements blueberries and adds aromatic depth.

• Powdered Sugar: Creates smooth, sweet glaze with perfect drizzling consistency.
• Milk: Thins powdered sugar to create ideal glaze texture.

How to Bake a Moist and Fruity Sour Cream Coffee Cake

Step 1: Prep Your Baking Space

Warm up the oven to 350°F. Generously grease and dust a bundt pan with flour, making sure every nook and cranny is covered.

Step 2: Create the Creamy Base

In a large mixing bowl, blend softened butter and sugar until the mixture becomes light and airy. Gently add eggs one by one, mixing thoroughly after each addition. Stir in vanilla extract for extra flavor.

Step 3: Mix the Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Slowly incorporate this dry mixture into the butter mixture, alternating with sour cream. Mix until the batter looks smooth and silky.

Step 4: Build the First Layer

Carefully spoon 1/3 of the batter into the prepared bundt pan.

Step 5: Prepare the Delicious Filling

• Brown sugar
• Flour
• Cinnamon

Sprinkle half of this mixture over the first batter layer. Add half of the fresh blueberries on top.

Step 6: Create Additional Layers

• Brown sugar mixture
• Blueberries

Pour the final layer of batter on top.

Step 7: Bake to Perfection

Place the cake in the preheated oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick into the center – it should come out clean.

Step 8: Cool and Rest

Let the cake sit in the pan for 10 minutes. Carefully flip onto a wire rack to cool completely.

Step 9: Add the Finishing Touch

Whisk together powdered sugar and milk to create a smooth glaze. Drizzle over the slightly warm coffee cake and let it set.

Enjoy your delightful blueberry sour cream coffee cake!

Tips to Balance Tart Berries and Rich Cake

• Measure Blueberries Carefully: Gently toss fresh blueberries in a light coating of flour to prevent them from sinking to the bottom of the cake during baking.
• Create Swirled Layers: Use a knife to create gentle swirling motions when adding the brown sugar mixture and blueberries to ensure a beautiful marbled effect throughout the cake.
• Check Moisture Level: Use room temperature sour cream for the most consistent texture and to ensure the cake remains moist and tender.
• Prevent Overbrowning: Tent the cake with aluminum foil halfway through baking if the top starts to brown too quickly, protecting the surface while allowing the inside to cook completely.
• Cool Completely: Allow the cake to cool entirely before glazing to prevent the sugar from melting and ensure a beautiful, crisp glaze that sets perfectly on top of the coffee cake.

How to Store and Reheat Blueberry Coffee Cake with Care

• Storing Leftovers: Wrap the cooled coffee cake tightly in plastic wrap or aluminum foil to maintain moisture and freshness. Store at room temperature for up to 3 days or refrigerate for extended preservation up to 5 days.
• Refrigeration Method: Place the cake in an airtight container to prevent absorbing other food odors. Cover with a tight-fitting lid to keep the cake's texture soft and prevent drying out.
• Reheating Technique: Warm individual slices in the microwave for 15-20 seconds on medium power. Alternatively, reheat in a preheated oven at 300°F for 5-7 minutes, which helps restore the cake's original soft texture and revive its delicious flavor.

Best Sips and Sides for This Coffee Cake

• Brew Bold Coffee Companions: Pair this blueberry sour cream coffee cake with a robust medium-roast Colombian coffee that cuts through the cake's sweetness and complements its rich, buttery texture.
• Creamy Beverage Enhancers: Serve alongside cold vanilla almond milk or a smooth cappuccano to balance the cake's dense crumb and highlight its blueberry notes.
• Complementary Flavor Boosters: Add a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to elevate the dessert's creamy profile and provide a cool contrast to the warm cake.
• Fresh Fruit Sidekick: Garnish with additional fresh blueberries or a small mixed berry compote to intensify the fruit's natural sweetness and add a bright, fresh element to each slice.

Sweet Variations on Blueberry Sour Cream Coffee Cake

• Lemon Burst Coffee Cake: Replace blueberries with fresh lemon zest and juice, adding a bright citrusy flavor to the batter. Incorporate lemon extract in the glaze for an extra tangy kick.
• Chocolate Chip Swirl Cake: Fold semi-sweet chocolate chips into the batter and sprinkle some between layers. Use a chocolate glaze instead of the traditional white one for a decadent touch.
• Peach Cinnamon Crunch Cake: Substitute blueberries with diced fresh peaches and add chopped pecans to the brown sugar mixture. Sprinkle toasted almonds on top of the glaze for extra crunch and nutty flavor.
• Raspberry Streusel Version: Replace blueberries with fresh raspberries and add a crumbly streusel topping made with butter, flour, and brown sugar. Dust with powdered sugar instead of using a glaze for a rustic presentation.

Blueberry Sour Cream Coffee Cake Recipe

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4.7 from 37 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Creamy blueberry sour cream coffee cake brings classic comfort to breakfast tables with its tender crumb and luscious berry swirls. Rich layers of sweet fruit and delicate cake promise pure morning delight you cannot resist.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 1 ½ cups white sugar
• 4 large eggs
• 2 cups fresh blueberries
• 8 ounces (226 grams) sour cream
• ¾ cup (170 grams) unsalted butter, softened

Baking and Seasoning Ingredients:

• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup light brown sugar, packed
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon

Glaze Ingredients:

• 1 cup powdered sugar
• 3 tablespoons milk

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Instructions

1. Preheat the oven to 350°F (175°C) and meticulously coat a 10-inch (25 centimeters) bundt pan with butter and flour, ensuring complete coverage.
2. In a spacious mixing bowl, whip the softened butter and granulated sugar until the mixture becomes airy and pale, creating a cloud-like texture.
3. Incorporate eggs individually, thoroughly blending after each addition to maintain a smooth consistency. Infuse the batter with vanilla extract, stirring gently.
4. Separately, sift together all-purpose flour, baking powder, baking soda, and salt to eliminate potential lumps.
5. Gradually fold the dry ingredients into the butter mixture, alternating with sour cream. Blend until the batter achieves a silky, uniform appearance without overmixing.
6. Distribute one-third of the batter evenly across the bundt pan’s bottom, creating a foundational layer.
7. Craft the filling by combining brown sugar, flour, and ground cinnamon in a small bowl, producing a fragrant, crumbly mixture.
8. Sprinkle half the sugar mixture over the initial batter layer, then generously scatter fresh blueberries across the surface.
9. Carefully add another layer of batter, followed by the remaining sugar mixture and blueberries, ensuring even distribution.
10. Complete the layering process by topping with the final portion of batter, smoothing the surface gently.
11. Bake in the preheated oven for 55-65 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
12. Allow the cake to rest in the pan for 10 minutes, then delicately invert onto a wire cooling rack.
13. Prepare the glaze by whisking powdered sugar with milk until achieving a smooth, pourable consistency.
14. Once the cake has cooled slightly, drizzle the glaze over the top, allowing it to cascade and set naturally.

Notes

• Buttermilk or Greek yogurt can be substituted for sour cream if needed, maintaining the cake’s rich moisture and tangy flavor.
• Fresh blueberries work best, but frozen blueberries can be used without thawing to prevent color bleeding into the batter.
• Check cake doneness by inserting a toothpick near the center – it should come out clean with just a few moist crumbs.
• Allow cake to cool completely before glazing to prevent the sugar mixture from becoming too runny or absorbing into the cake.
• Store covered at room temperature for up to 3 days, or refrigerate for extended freshness up to 5 days.
• To prevent blueberries from sinking, toss them lightly in flour before adding to the batter for even distribution.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380 kcal
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 48 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 95 mg