Let me tell you about my absolute favorite treat to whip up on lazy Sunday mornings: blueberry sour cream coffee cake. This cake is the epitome of comfort, with its moist texture and rich flavors that just melt in your mouth. The burst of juicy blueberries paired with the creamy sour cream makes every bite a little piece of heaven. I remember the first time I made it; my kitchen was filled with the warm, inviting aroma of baking cake, and I could hardly wait for it to cool before digging in. It’s become a staple in my home, perfect for brunch gatherings or just when I need a little pick-me-up with my coffee. Trust me, once you taste this delightful cake, you’ll want to make it again and again!

Ingredients for Blueberry Sour Cream Coffee Cake

• 2 cups all-purpose flour: This is the backbone of your cake, giving it structure and that wonderful crumb.
• 1 cup granulated sugar: Sweetness is key, and this will balance beautifully with the tangy sour cream.
• 1/2 cup unsalted butter, softened: Don’t skip this step! Softened butter mixes in better, resulting in a moist cake.
• 1 cup sour cream: This adds richness and moisture, making the cake incredibly tender.
• 2 large eggs: Eggs are essential for binding the ingredients and adding a lovely texture.
• 1 teaspoon vanilla extract: A splash of vanilla elevates the flavor profile and complements the blueberries.
• 1 teaspoon baking powder: This helps the cake rise and become fluffy.
• 1 teaspoon baking soda: A little extra lift that works in harmony with the sour cream.
• 1/2 teaspoon salt: Just a pinch to enhance all the flavors and balance the sweetness.
• 2 cups fresh blueberries: The star of the show! These juicy gems bring bursts of flavor in every bite.
• 1/2 cup brown sugar: This adds a lovely caramel-like sweetness and depth.
• 1 teaspoon cinnamon: A warm spice that brings a cozy warmth to the cake.

How to Prepare Blueberry Sour Cream Coffee Cake

Preheat and Prepare

First things first, let’s get that oven fired up! Preheat it to 350°F (175°C) so it’s nice and ready when we’re done mixing. While that’s heating up, grab a 9×13-inch baking pan and grease it with a bit of butter or cooking spray, then dust it with flour. This will ensure your cake slides right out when it’s baked to perfection!

Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 2-3 minutes. You’ll know it’s ready when you can practically see the air bubbles! Next, add in the sour cream, eggs, and vanilla extract, mixing well until everything is combined. The mixture should look smooth and creamy; don’t worry if it looks a little thick—that’s just how we like it!

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is super important because it ensures your leavening agents are evenly distributed. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; we want to keep that lovely texture!

Fold in Blueberries

Here comes the fun part! Gently fold in those beautiful blueberries. I like to use a spatula for this—just be careful not to crush them. You want those juicy bursts of flavor intact for the cake!

Layer and Bake

Now it’s time to layer! Pour half of the batter into the prepared pan, spreading it out evenly. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter. Pour the remaining batter on top and finish with the rest of the sugar-cinnamon mixture. Pop it in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Oh, the smell that will fill your kitchen is absolutely divine!

Nutritional Information

Now, let’s talk about what’s packed into each delicious slice of this blueberry sour cream coffee cake! Here are the typical nutritional values you can expect:

• Calories: 250
• Sugar: 15g
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg
• Sodium: 200mg

Keep in mind that these values are estimates, and the actual numbers can vary based on ingredients and portion sizes. But hey, a little indulgence never hurt anyone, right? Enjoy every bite with a sprinkle of joy!

FAQ About Blueberry Sour Cream Coffee Cake

Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work great in this blueberry sour cream coffee cake. Just toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom. This little trick helps keep them evenly distributed throughout the cake!

How should I store leftovers?
Leftovers can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge! Just let it come to room temperature before serving, or you can warm it up in the microwave for a few seconds if you prefer it warm.

Can I make this cake ahead of time?
You sure can! This blueberry sour cream coffee cake is perfect for making ahead. Just bake it, let it cool completely, then cover it tightly and store it in the fridge for up to 3 days. It’s a fantastic option for brunches or gatherings!

Why is my coffee cake dense?
If your cake turns out dense, it might be due to overmixing the batter. Remember, you want to mix just until combined—no need to overdo it! Also, make sure your ingredients are fresh, especially the baking powder and baking soda, to ensure proper leavening.

Can I add nuts or other fruits?
Of course! This recipe is super versatile. You can add chopped nuts like walnuts or pecans for a lovely crunch. You could also mix in other berries—raspberries or blackberries would be delightful! Just keep the proportions similar to maintain that perfect texture.

Why You’ll Love This Recipe

• It’s incredibly quick to whip up—perfect for those unexpected guests or lazy mornings!
• Simple ingredients mean you probably have everything you need right in your pantry.
• The flavor is out of this world; the combination of blueberries and sour cream creates a moist, tender cake that’s hard to resist.
• This coffee cake is versatile enough to serve at any occasion, whether it’s a brunch gathering, a cozy afternoon snack, or even a breakfast treat.
• It pairs beautifully with coffee or tea, making it a delightful addition to your morning routine.
• Leftovers? No problem! It stores well and tastes just as delicious the next day, if it lasts that long!

Tips for Success

If you want your blueberry sour cream coffee cake to be a showstopper, I’ve got some golden tips to share! Trust me, these little nuggets of wisdom can make all the difference.

• Use room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start mixing. This ensures they blend together smoothly, creating that perfect batter consistency.
• Don’t overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and nobody wants that! A few lumps are totally okay!
• Flour the blueberries: Toss your blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom and keeps them evenly distributed throughout the cake.
• Check for doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
• Let it cool: Resist the temptation to cut into the cake immediately! Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps it set up nicely and makes slicing easier.
• Experiment with add-ins: This recipe is super flexible! Feel free to mix in chopped nuts, other fruits, or even a swirl of cream cheese for an extra layer of flavor. Just remember to keep the proportions similar!

With these tips, you’ll be well on your way to baking a blueberry sour cream coffee cake that’s not only delicious but also a true crowd-pleaser. Happy baking!

Serving Suggestions

Now that you’ve baked this scrumptious blueberry sour cream coffee cake, it’s time to think about how to serve it up! The beauty of this cake is that it’s incredibly versatile, making it perfect for a variety of occasions. Here are some of my favorite serving suggestions:

• With a hot cup of coffee: There’s just something magical about pairing a slice of this moist cake with a freshly brewed cup of coffee. The rich flavors of the cake complement the boldness of the coffee beautifully.
• A dollop of whipped cream: For an extra treat, add a generous dollop of whipped cream on top. It adds a light, airy texture that balances the density of the cake perfectly.
• Side of tea: If you prefer tea, this cake goes wonderfully with a nice Earl Grey or chamomile. The subtle flavors of the tea enhance the blueberries and cinnamon in the cake.
• With a scoop of ice cream: Feeling indulgent? Serve a warm slice with a scoop of vanilla or blueberry ice cream. The contrast of warm cake and cold ice cream is simply divine!
• Fresh fruit: Elevate your dessert by serving it with a side of fresh fruit, like sliced strawberries or raspberries. It adds a refreshing touch and makes for a beautiful presentation!

Whichever way you choose to serve your blueberry sour cream coffee cake, I promise it’ll be a hit! Enjoy every delicious bite!

Blueberry Sour Cream Coffee Cake: 5 Steps to Bliss

---

• Author: Julia marin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist and flavorful coffee cake with blueberries and a rich sour cream batter.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking pan.
3. In a large bowl, cream together butter and sugar.
4. Add sour cream, eggs, and vanilla, mixing well.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to the wet mixture.
7. Fold in blueberries gently.
8. Pour half of the batter into the prepared pan.
9. In a small bowl, mix brown sugar and cinnamon, then sprinkle half over the batter.
10. Spread remaining batter over the cinnamon mixture and top with the rest of the sugar mixture.
11. Bake for 45-50 minutes or until a toothpick comes out clean.

Notes

• Let the cake cool before slicing.
• Store leftovers in an airtight container.
• Can be served warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: blueberry sour cream coffee cake