Indulge in the luscious harmony of tangy sour cream, plump blueberries, and tender crumb, as you savor a slice of irresistible blueberry sour cream coffee cake.
Why you'll love it
This coffee cake is one of the best you will ever try. It is perfectly moist and tender with bright pops of blueberry in every bite. The streusel topping gives it a delightful contrasting crunch that makes you want to come back for more.
It's so easy to make and takes only a few minutes to prep. You only need a handful of ingredients to create something super flavorful to celebrate those juicy blueberries.
The sour cream makes the coffee cake perfectly tender and creates a delicate tang to balance out the jaminess of the juicy blueberries. The hint of lemon further accentuates the berries while the buttery streusel creates an incredible textural contrast.
Blueberry sour cream coffee cake is great because it uses very simple ingredients to create something absolutely amazing. There are a few substitutions you can make, but some others are important to keep the same.
- Sugar - You need both granulated and brown sugar for this recipe. The brown sugar adds a lovely depth to the crumb topping that is hard to resist.
- Butter - The quality of your butter is important because you use so much of it in the cake and the crumb top. You need both ice cold and room temperature butter.
- Sour Cream - Sour cream gives the cake its delicious tenderness. If you don't have sour cream, you can substitute it with yogurt.
- Blueberries - Fresh or frozen blueberries both work in this recipe. Make sure they're tossed in flour before gently folding them in.
How to make
Making the blueberry coffee cake is a very simple process, making this a quick treat for any time during the week.
- Make the crumb topping by mixing everything together and rubbing the butter into the mixture until it forms crumbs. Store in the freezer until needed.
- Mix together the dry ingredients for the cake together in a bowl and set aside.
- Beat the butter, sugar, and lemon zest together until light and fluffy.
- Add in the vanilla and eggs and beat well. Mix in the sour cream.
- Fold in the flour mixture, then stir in the milk.
- Fold in the blueberries, reserving some for the top.
- Pour the batter into your prepared baking pan and top with the remaining blueberries, then the crumb topping. Bake until golden.
The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
Be mindful of the temperatures of your ingredients. For crisp, buttery crumb topping, you need to keep your butter as cold as possible. I recommend storing the crumbs in the freezer until it is time to use it. On the other side of things, the butter, sour cream, milk, and eggs all should be at room temperature.
Fold in the flour and the berries for a tender cake. Mixing too much can create a tough cake.
Toss the berries in a sprinkling of flour to prevent them from sinking to the bottom
Spread your crumble evenly from edge to edge, making sure the crumbs are all different sizes for the best textural differences when baking.
Absolutely! Make sure you do not thaw the blueberries before using. My favorite frozen blueberries are the wild blueberries which are smaller in size.
You can use Greek yogurt in place of the sour cream and buttermilk or dairy alternative in place of the milk.
Yes. Allow the cake to cool fully to room temperature and store in an airtight container in the freezer for up to a month. Thaw overnight in the refrigerator.
Blueberry Sour Cream Coffee Cake
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter cold
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature
- 2 tablespoons milk room temperature
- 2 cups blueberries fresh or frozen (unthawed)
- 1 cup powdered sugar
- ½ tablespoon lemon juice
- 1 tablespoon milk room temperature
- Add all the ingredients for the crumb topping to a bowl.
- Rub the butter into the other ingredients until it all comes together and starts to form crumbs.
- Leave the mixture in the freezer until needed.
- Preheat the oven to 350F and grease and flour an 8 x 8 baking pan. You can also line the baking pan with parchment paper.
- Mix together the flour, baking soda, baking powder, and salt in a bowl and set aside.
- Beat the butter and sugar together in a mixer until light and fluffy.
- Add in the egg and vanilla to the butter and beat until well-combined.
- Mix in the sour cream and beat until fully combined and smooth.
- Fold in the flour mixture, then stir in the milk. Fold in the blueberries.
- Pour the batter into your baking pan and spread evenly to the edges.
- Top the batter with the crumbs, spreading them evenly.
- Bake until a toothpick comes out with a few crumbs clinging to it. This can take between 40 - 60 mins depending on if you are using fresh or frozen berries. If you are using frozen blueberries, it can sometimes even take up to 65 minutes.
- Remove from the oven and allow to cool to room temperature
- Mix together the ingredients for the glaze. Add more powdered sugar or milk as needed to get the right consistency you want.
- Drizzle over the cooled coffee cake.