Blueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake is tender, moist, and packed with fresh blueberries! Sour cream ensures a moist texture and keeps the cake from being overly sweet. Plus, it adds a subtle tang that pairs well with the blueberries. You’ll love pairing this blueberry coffee cake with a cup of your favorite coffee or tea!
Hey there, and welcome back, friends.
You are in for a tasty treat!
Blueberry sour cream coffee cake is a variation on the traditional coffee cake but with fresh blueberries and sour cream added to the cake batter. I love this variation, and if you’ve never tried it, I highly suggest you do!
The sour cream ensures the cake is moist and soft, giving it a subtle tang that pairs well with the blueberries and keeps it from being overly sweet.
It truly is an outstanding coffee cake. I know you’ll find yourself baking it on repeat. Plus, who can resist that thick, crumbly sugar topping?
This is the perfect cake to take to a friend’s house to cheer them up or bake for your family. It’s a classic cake, and everyone loves it. The juicy blueberries and sour cream take it over the top. There’s nothing better than biting into a forkful of this cake.
Ingredients
- all-purpose flour
- some brown sugar & granulated sugar
- powdered sugar
- ground cinnamon
- unsalted butter
- fresh blueberries
- a few fresh lemons
- vanilla
- a few eggs
- sour cream
- milk or cream
- baking powder & baking soda
- salt
How to Make Blueberry Sour Cream Coffee Cake
Preheat the oven and grease the bottom and sides of a springform pan and place parchment paper in the bottom.
Make the crumble topping first by adding the flour, brown sugar, salt, and cinnamon to a medium bowl and mix. Add the softened butter and use your fingers or a fork to rub it into the dry ingredients until it takes on a crumbly appearance. Place the crumble topping in the refrigerator or freezer while making the cake batter.
Toss the blueberries with flour in a small bowl until they are evenly coated. Set the blueberries aside.
Whisk the remaining flour with the baking powder, baking soda, and salt in a medium bowl.
In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy. This step helps with the rise of the cake and keeps it from being too dense.
Beat in the vanilla, eggs, and sour cream.
Add the dry ingredients to the wet mixture, mixing until it is just combined.
Add most of the blueberries to the batter, but reserve ½ cup for later. Fold the blueberries into the batter until evenly distributed.
Spread the batter into an even layer in the prepared pan (it will be fairly thick).
Then scatter the remaining ½ cup of berries over the top of the batter.
Lastly, scatter the crumble on top of the batter in an even layer.
Bake the cake on the center rack in the preheated oven for about an hour, until the top is golden brown and a tester comes back with a few moist crumbs.
Let the cake cool in the pan on the cooling rack for 10 minutes.
Then, run a knife around the edge of the pan and carefully release the ring. Cool the cake on the cooling rack for an additional hour. The cooling time is crucial so don’t skip it! I recommend you allow the cake to cool for at least 1 full hour before cutting into it.
When the cake has cooled, prepare the glaze by adding the powdered sugar and milk to a bowl.
Whisk until you have a thick but pourable glaze. If it seems too thick, add a splash of milk at a time until you reach the right consistency.
Drizzle the glaze over the top of the cooled cake.
How to Store
Leftovers can be kept in an airtight container or cake saver for 2-3 days at room temperature. They can also be stored in the refrigerator for up to 5 days. You can freeze this cake for up to 3 months. Unthaw the cake at room temperature.
More Cake Recipes
- Cranberry Eggnog Coffee Cake
- Lemon Blueberry Cake with Whipped Cream Cheese Frosting
- Blackberry Layer Cake
- Sour Cream Coffee Cake
- Cinnamon Chai Coffee Cake
What do you think of this amazing blueberry coffee cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Blueberry Sour Cream Coffee Cake Recipe
Blueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake is tender, moist, and packed with fresh blueberries! It's perfect with a cup of coffee.
Ingredients
For the crumble topping:
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 stick (½ cup) unsalted butter, softened
For the cake:
- 2 cups fresh blueberries
- 1 ½ cups plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 large or 2 small lemons
- 1 ½ teaspoons vanilla
- 2 eggs, at room temperature
- ⅔ cup sour cream, at room temperature
For the glaze:
- ½ cup powdered sugar
- ½ to 1 tablespoon milk or cream
Instructions
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan. Cut a round of parchment paper and place it in the bottom of the pan.
- Make the crumble topping first. Add the flour, brown sugar, salt, and cinnamon to a medium bowl and mix. Add the softened butter and use your fingers or a fork to rub it into the dry ingredients until it takes on a crumbly appearance. Set the crumble topping in the refrigerator or freezer while you proceed with the recipe.
- Toss the blueberries with 1 tablespoon of the flour in a small bowl until they are evenly coated. Set the blueberries aside.
- Whisk the remaining 1 ½ cups of flour with the baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the vanilla, eggs, and sour cream.
- Add the dry ingredients to the wet mixture, mixing until it is just combined. Add 1 ½ cups of the blueberries to the batter, reserving ½ cup to the side. Fold the blueberries into the batter until evenly distributed.
- Spread the batter into an even layer in the prepared pan (it will be fairly thick), then scatter the remaining ½ cup of berries over the top of the batter. Lastly, scatter the crumble on top of the batter in an even layer.
- Bake the cake on the center rack in the preheated 350-degree oven for 50-55 minutes, or until the top is golden brown and a tester comes back with a few moist crumbs.
- Let the cake cool in the pan on the cooling rack for 10 minutes. Then, run a knife around the edge of the pan and carefully release the ring. Cool the cake on the cooling rack for an additional hour.
- When the cake has cooled, prepare the glaze by adding the powdered sugar and ½ tablespoon of the milk to a bowl. Whisk until you have a thick but pourable glaze. If it seems too thick, add a splash of milk at a time until you reach the right consistency. Drizzle the glaze over the top of the cooled cake.
Notes
Recipe Tips:
- The center of the cake can have a slight jiggle when it is done but it should not have a loose wobble. If it does have a loose wobble, it is not fully baked yet.
- Make sure to allow your butter, sour cream, and eggs to come to room temperature before using them in the recipe. This helps ensure the batter mixes properly.
- Make sure to cream the softened butter, sugar, and lemon zest together until light and fluffy. This step helps with the rise of the cake and keeps it from being too dense.
- The cooling time is crucial so don’t skip it! Make sure to allow the cake to cool for at least 1 full hour before cutting into it.
FAQ
Can I use frozen blueberries? I highly recommend using fresh blueberries here as frozen ones can release extra liquid into the cake and affect the rise. If you only have frozen blueberries, thaw them first and drain away any liquid. Pat them dry before tossing them with the flour and using them in the recipe.
Can I bake this coffee cake in a different pan? I do not recommend using a different pan as this will affect the rise, baking time, and the ease of serving that a springform pan will allow.
Is there a substitute for the sour cream? The only substitute I recommend is using an equal amount of full-fat plain Greek yogurt. Just make sure to allow it to come to room temperature before using it in the recipe!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 313mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 4g