Blueberry Sour Cream Coffee Cake

Here’s a classic Blueberry Sour Cream Coffee Cake — moist, rich, and packed with blueberries, with a ribbon of cinnamon streusel and a crumbly topping. Perfect for brunch, dessert, or a sweet breakfast treat.

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🫐 Blueberry Sour Cream Coffee Cake

Servings: 12
Prep Time: 20 min
Bake Time: 45–55 min
Total Time: ~1 hour 15 min

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🧂 Ingredients

For the Cake:

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream

• 1 ½ cups fresh or frozen blueberries (tossed with 1 tbsp flour if frozen)

For the Streusel Topping and Filling:

• ⅔ cup brown sugar, packed

• 1 tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• 3 tbsp all-purpose flour

• 3 tbsp unsalted butter, cold and cubed

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🔪 Instructions

Step 1: Preheat and Prep

1. Preheat oven to 350°F (175°C).

2. Grease and flour a 9-inch springform pan or a 9×9-inch baking dish.

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Step 2: Make the Streusel

1. In a small bowl, combine brown sugar, cinnamon, nutmeg, and flour.

2. Cut in cold butter with a fork or fingers until crumbly. Set aside.

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Step 3: Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

2. In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).

3. Beat in eggs one at a time, then vanilla.

4. Mix in sour cream.

5. Gradually stir in dry ingredients until just combined.

6. Gently fold in blueberries.

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Step 4: Assemble

1. Spread half the batter into the prepared pan.

2. Sprinkle with half the streusel mixture.

3. Add remaining batter and top with remaining streusel.

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Step 5: Bake

1. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

2. Let cool in pan for 15–20 minutes, then remove and cool completely on a rack.

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🍰 Optional Glaze

Mix ½ cup powdered sugar with 1–2 tsp milk and a dash of vanilla. Drizzle over cooled cake.

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🪄 Tips

• Use full-fat sour cream for the best texture.

• Don’t overmix batter — gentle folding keeps it tender.

• Store covered at room temp for 2 days or refrigerate up to 5.