Blueberry Sour Cream Coffee Cake

If you love soft, bakery-style coffee cakes bursting with fresh flavor, this Blueberry Sour Cream Coffee Cake is absolutely dreamy! Each bite is perfectly moist, tangy from the sour cream, studded with juicy blueberries, and crowned with a layer of buttery cinnamon streusel.

This is the kind of treat that feels both homey and a little bit special. It's incredibly easy to make and never fails to impress at brunch, breakfast meetings, or afternoon snack time. The best part? It stays moist for days, making it ideal for make-ahead mornings or sharing with friends.

This recipe is inspired by my grandmother’s signature coffee cake—a beloved family tradition that always signaled something worth celebrating. Give it a try for your next gathering, or just to make an ordinary day more delicious!

Why You'll Love This Recipe

• Super Moist & Tender: Sour cream keeps the cake incredibly soft and never dry.
• Loaded with Blueberries: Every slice is bursting with juicy, sweet blueberries in every bite.
• Irresistible Streusel Topping: The cinnamon-sugar crumble adds the perfect sweet crunch.
• Foolproof & Easy: Simple ingredients and quick prep mean anyone can master this showstopper!

Key Ingredients for Blueberry Sour Cream Coffee Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Blueberries

Blueberries are the star of the show here, adding a pop of juicy sweetness and a gorgeous color to every bite. Fresh is best when they’re in season—just rinse and pat dry before folding in. Out of season? Frozen blueberries work perfectly too; no need to thaw, but toss them lightly in a tablespoon of flour to prevent sinking and purple streaks.

Sour Cream

Sour cream makes this coffee cake extra moist and gives it a subtle tang that balances the sweetness. Use full-fat sour cream for the richest texture, but Greek yogurt is a great substitute if needed. Avoid fat-free varieties for best results.

All-Purpose Flour

This classic flour gives the cake its tender crumb and helps support the juicy berries and crumbly topping. For a slightly lighter texture, you could swap half for cake flour, but all-purpose is tried and true.

Cinnamon

Nothing says “coffee cake” like a swirl of warm cinnamon. It’s essential for the buttery streusel topping, adding cozy spice to every bite. For a flavor twist, try a pinch of nutmeg or cardamom.

Unsalted Butter

Butter gives the cake its classic bakery richness and helps the streusel crisp up beautifully. Make sure your butter is softened for creaming into the batter, and use cold, cubed butter for the streusel for max crumble factor. Margarine can work in a pinch, but the flavor won’t be quite as decadent.

Instructions for Blueberry Sour Cream Coffee Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Streusel Topping

In a medium bowl, combine brown sugar, cinnamon, and 4 tablespoons of cold, cubed butter. Add 1/2 cup of flour and use a fork or your fingers to mix until crumbly clumps form. Chill in the fridge while you make the cake batter.

Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This helps create an airy, tender cake.

Add Eggs and Vanilla

Beat in the eggs, one at a time, then stir in vanilla extract. Scrape down the sides of the bowl as needed to keep everything well mixed.

Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

Mix Batter and Add Sour Cream

Add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream. Start and finish with the dry ingredients. Mix gently just until combined—don’t overmix or the cake will be tough.

Fold in Blueberries

Gently fold blueberries into the batter using a spatula, being careful not to crush them (especially if using frozen). If you like, toss blueberries in 1 tablespoon of flour first to prevent them from sinking.

Assemble the Cake

Spread half of the batter into a greased 9-inch square baking pan. Sprinkle half the streusel on top. Gently spread the remaining batter over the streusel, then finish with the rest of the streusel.

Bake

Bake in a preheated 350°F (175°C) oven for 38-42 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and the cake should spring back lightly when pressed.

Cool and Serve

Let the coffee cake cool in the pan for at least 20 minutes. Slice and serve warm or at room temperature, optionally dusted with powdered sugar.

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend—just double-check that all other ingredients are certified gluten-free, especially the baking powder.

Lemon-Blueberry Twist

Add 1 tablespoon of fresh lemon zest to the batter for a citrusy zing that pairs beautifully with the blueberries. You can even drizzle with a lemon glaze after baking for extra brightness.

Berry Medley Option

Replace up to half of the blueberries with raspberries, blackberries, or chopped strawberries for a colorful mixed berry coffee cake.

Lighter Version

Use low-fat Greek yogurt in place of sour cream and reduce the butter slightly for a lighter, but still delicious, result.

Serving Suggestions

This Blueberry Sour Cream Coffee Cake is perfect alongside a hot cup of coffee or tea for breakfast or brunch. For an extra-special touch, serve with a dollop of whipped cream or a sprinkle of powdered sugar. Pair with a fresh fruit salad or scrambled eggs for a full morning spread!

Storage and Reheating

Store leftover coffee cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds. The cake also freezes beautifully: wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

Frequently Asked Questions About Blueberry Sour Cream Coffee Cake (FAQ)

Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! No need to thaw—just toss them in a little flour before folding into the batter to keep the cake from turning purple and to prevent sinking.

Q: Can I make this coffee cake in advance?
A: Yes! The cake stays moist for several days and tastes even better the next day. Perfect for make-ahead breakfasts or entertaining.

Q: Can I use yogurt instead of sour cream?
A: Yes, plain Greek yogurt is a great substitute for sour cream. Just use the same amount for a slightly lighter texture and tang.

Your next breakfast (or snack!) is about to get a serious upgrade with this Blueberry Sour Cream Coffee Cake. It’s the kind of recipe that’s guaranteed to become a family favorite—moist, flavorful, and easy enough for any day of the week. If you try it, let me know how it turned out in the comments below and don’t forget to leave a rating!