The Best Blueberry Sour Cream Coffee Cake Recipe (Moist & Crumbly)

There are few things that smell more like a weekend morning than a coffee cake baking in the oven. But not all coffee cakes are created equal. Many can be dry, crumbly, or lack that certain oomph. That’s where this Blueberry Sour Cream Coffee Cake comes in. It’s a game-changer.

The secret? Sour cream. It’s the magic ingredient that guarantees a deeply moist, tender crumb, perfectly contrasting the sweet, jammy pockets of blueberries and the buttery, spiced streusel on top. Whether you’re serving it for brunch, an afternoon treat with coffee, or just sneaking a slice before the rest of the house wakes up, this recipe delivers bakery-quality flavor with simple ingredients.

If you’ve been looking for the one coffee cake recipe to keep in your rotation forever, consider your search over. It’s easy to make, hard to mess up, and disappears faster than you can say “more coffee, please.”

Why I Love This Recipe

I’ve been making this cake for years, and it’s earned its place as a family favorite. Here’s why I keep coming back to it:

• The Texture is Everything: Thanks to the sour cream, the cake is ridiculously moist and tender, a perfect canvas for the burst of fresh blueberries.
• A Perfect Balance of Flavors: You get the warmth of cinnamon streusel, the tangy-sweetness of the cake, and the bright, juicy flavor of the blueberries.
• Versatile for Any Season: While great with fresh summer berries, this cake is equally wonderful with frozen blueberries (no thawing needed!), meaning you can bake it all year round.
• A Crowd-Pleaser: It’s the ideal bake for entertaining, from casual gatherings to holiday brunches. Looking for another great dessert to serve? Try my recipe for The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot) for a completely different kind of indulgence.

Ingredients

For the Cake:

Ingredient	Amount	Notes
All-Purpose Flour	2 cups	Measure correctly by spooning into the cup.
Baking Powder	1 teaspoon	For lift.
Baking Soda	1/2 teaspoon	Works with the sour cream for a tender crumb.
Salt	1/4 teaspoon	Balances the sweetness.
Unsalted Butter, softened	1/2 cup (1 stick)	Should be at true room temperature.
Granulated Sugar	1 cup
Large Eggs	2	Room temperature is best for emulsification.
Vanilla Extract	1 teaspoon
Sour Cream	1 cup	Full-fat is recommended for the best flavor and moisture.
Fresh or Frozen Blueberries	1 1/2 cups	Do not thaw frozen berries.

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For the Crumb Topping (Streusel):

Ingredient	Amount	Notes
Brown Sugar	1/3 cup	Packed.
All-Purpose Flour	1/3 cup
Ground Cinnamon	1/2 teaspoon	Adds a necessary warmth.
Cold Unsalted Butter	3 tablespoons	Cut into small cubes.
Walnuts or Pecans (Optional)	1/4 cup	Chopped.

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Optional Glaze:

• 1/2 cup Powdered Sugar
• 1–2 teaspoons Milk (any kind)

Swaps and Notes

• Dairy: If you don’t have sour cream, you can use full-fat plain Greek yogurt as a 1:1 substitute. The texture will still be wonderful.
• Berries: Feel free to swap the blueberries for raspberries or blackberries, or even a mix.
• Butter: You can use salted butter; just omit the added salt in the cake batter.
• Nuts: The nuts in the streusel are completely optional. If you prefer a nut-free cake, just leave them out!

Steps for the Recipe

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan (a springform pan also works beautifully).

2. Make the Crumb Topping

In a small bowl, whisk together the brown sugar, flour, and cinnamon. Add the cold butter cubes. Use a fork, pastry blender, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse, shaggy crumbs. Stir in the nuts, if you are using them. Set aside.

3. Mix the Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl (or the bowl of a stand mixer), cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.

Stir in the sour cream until just combined. Gradually fold in the dry ingredients just until combined. Be careful not to overmix.

Gently fold in the blueberries. Pro-Tip: Toss your fresh or frozen berries in about a tablespoon of the dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom of the cake.

4. Assemble and Bake

Spread about half of the batter evenly into the prepared pan. Sprinkle half of the crumb topping over the batter.

Add the remaining batter on top, gently smoothing it out (it’s okay if it doesn’t cover the crumb perfectly). Finish by sprinkling the rest of the streusel topping over the top layer of batter.

Bake for 40–50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

5. Cool and Glaze

Allow the cake to cool in the pan for 15 minutes before carefully running a knife around the edge and transferring it to a wire rack to cool completely.

For a simple glaze, whisk together the powdered sugar and milk until smooth. Drizzle it over the cooled cake right before slicing and serving.

Tips for Success

• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough, dry cake. Mix until the flour streaks just disappear.
• Use Room Temperature Ingredients: Having your butter, eggs, and sour cream at room temperature allows them to emulsify better, creating a smoother batter and a more tender final product.
• Proper Streusel Texture: The butter for the crumb topping must be cold. This ensures you get that lovely coarse, separate crumb texture instead of a paste.
• Check Doneness: Ovens vary widely. Start checking the cake around the 40-minute mark. A toothpick should come out clean, but not completely dry.

Serving Suggestions and Pairings

This coffee cake is spectacular on its own, but a few simple additions make it truly special:

• The Classic Beverage: Serve with a hot cup of coffee or a cold glass of milk.
• A Bright Contrast: Pair a slice with my super refreshing This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
• For Brunch: Serve alongside savory breakfast items like scrambled eggs, bacon, or a quick appetizer like Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
• Extra Indulgence: A dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes this from breakfast to dessert.

Nutritional Information (per serving, estimated)

Based on 12 servings, without optional glaze or nuts.

Nutrient	Amount
Calories	310 kcal
Total Fat	15 g
Saturated Fat	9 g
Cholesterol	60 mg
Sodium	200 mg
Total Carbohydrate	38 g
Dietary Fiber	1 g
Total Sugar	25 g
Protein	5 g

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Note: This is an estimate and may vary based on specific ingredients and measurements.

Storage and Leftover Tips

• At Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days. This cake stays incredibly moist, so it holds up well.
• In the Refrigerator: For longer storage, you can refrigerate it in an airtight container for up to 5 days. Bring slices back up to room temperature or warm them slightly in the microwave before serving.
• Freezing: This cake freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

More Recipes You Will Love

If you love simple, comforting baked goods and desserts, you should try a few of these other Chef Maniac favorites:

• These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat
• This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat

Final Thoughts

This Blueberry Sour Cream Coffee Cake is more than just a recipe; it’s a guaranteed moment of cozy bliss. It’s the perfect way to spend an hour on a weekend morning and a beautiful way to show someone you care. The aroma alone is worth the effort, but that first bite of tender cake and sweet streusel will have you hooked.

Did you try this recipe? Let me know how it turned out in the comments below! What’s your favorite occasion to serve coffee cake?