March 15, 2024| By

Blueberry Coffee Cake

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
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This delicious Blueberry Sour Cream Coffee Cake Recipe is bursting with blueberries atop a moist, tender cake crowned with a buttery cinnamon streusel topping! Enjoy for breakfast with a cup of coffee or with a scoop of vanilla ice cream for dessert! 

For more blueberry recipes, make my easy blueberry cobbler and lemon blueberry sheet cake

a slice of blueberry coffee cake sitting on top of a small cup.
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Nothing says Spring like a bursting blueberry crumb cake. My husband LOVES blueberries, so I make this recipe for him quite often.

The base is a moist vanilla cake enhanced with a touch of almond extract for flavor and sour cream for added moisture. Then there's a layer of fresh blueberries tossed in sugar and lemon zest. Lastly, I add a crumble topping that has a little cinnamon and nutmeg for a hint of flavor. 

When everything bakes up in the oven, it's such a treat! I add a little powdered sugar on top to make it nice and pretty. When you sink your teeth into this blueberry coffee cake, it is just the perfect bite. It's the best coffee cake you'll ever have. (I stand by that!)

Why this is the BEST Blueberry Coffee Cake! 

blueberry coffee cake on a wire rack with a cake server.
  • Easy to make! No stand mixer needed. This easy coffee cake recipe comes together so easily. Simply mix the together the streusel, then make the cake batter, and toss the blueberries in flour. Assemble everything and bake! 
  • Simple ingredients! This recipe calls for pantry staples only. No need to run to the grocery store and buy up the entire baking aisle. Just head to the fridge and pantry and grab what you need. Simple yet delicious.
  • Versatile! If you don't like blueberries, you can use raspberries, strawberries, even apples! If you don't want fruit at all, you can omit it entirely to make a sour cream coffee cake all on its own. 
  • Great for breakfast, dessert, or an afternoon snack! You can enjoy this recipe any time of the day. You'll catch me taking a bite after dinner with a little ice cream or enjoying with my morning cup of joe. 

What You'll Need

  • 9 inch springform pan
  • Mixing Bowls
  • Nonstick Baking Spray (highly recommended) or Parchment Paper

Key Ingredients

ingredients to make blueberry coffee cake with sour cream on a white surface in bowls. Flour, baking powder, salt, melted butter, blueberries, sugar, brown sugar, sour cream, vanilla bean paste, almond extract.

(full recipe along with ingredients list and quantities can be found in the recipe card below)

  • ​Unsalted Butter - you can use salted butter here, just reduce the amount of salt to ¼ tsp.
  • Fresh Blueberries - when the blueberries bake, they form a nice jammy layer in the middle of the cake that's SO good. It almost tastes like blueberry jam.. but better. I recommend using fresh blueberries for this reason, but if you only have frozen blueberries you can use about 2 cups of frozen blueberries. Do not thaw them out and toss use them as per the instructions for the fresh bluebs. 
  • Sour Cream - sour cream is the key to getting a moist coffee cake. It adds a nice bit of tang too! You can substitute full fat greek yogurt if need be. Make sure the sour cream is at room temperature! 
  • Whole Milk - 
  • Vanilla Bean Paste and Almond Extract - if you don't have vanilla bean paste, you can simply use vanilla extract. Also, if you're thinking, "almond extract? Is that a typo?" - nope! Almond extract really brightens the flavor of the coffee cake and pairs SO well with the blueberry flavor. 
  • Lemon Zest - the hint of lemon really brings out the flavors of the blueberries. 

How to make Blueberry Coffee Cake 

blueberry sour cream coffee cake on a cake server on top of a cup.

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray or line with parchment paper. 

Prepare the Streusel and Blueberries

Make the streusel topping first. Combine flour, brown sugar, kosher salt, cinnamon, and nutmeg in a mixing bowl. Whisk together and add melted butter and toss with a fork until crumbles begin to form. Place into the refrigerator. (Image 1)

Rinse blueberries and drain any excess water. Add blueberries in a separate bowl and toss with lemon juice, lemon zest, sugar, and flour. Mix until everything is coated and set aside. (Image 2)

Make the Cake Batter 

Whisk together the wet ingredients in a large mixing bowl: sugar, eggs, melted butter, sour cream, milk, vanilla extract, and almond extract. 

In a separate bowl, whisk together the dry ingredients: all purpose flour, baking powder, and kosher salt. Add to the wet ingredients and mix until just combined. (Image 3)

wet ingredients and dry ingredients mixed together in a bowl with a whisk.

Assemble and Bake

Pour the cake batter into the prepared springform pan. Smooth into an even layer. (Image 4)

coffee cake batter in a springform pan.

Gently  place the blueberries on top of the batter, then remove the streusel from the refrigerator and sprinkle on top of the blueberries. (Image 5 and 6)

Bake for 1 hour and 10-20 minutes, until a toothpick comes out with just a few crumbs (if you see some blueberries, that's fine, but the toothpick should not be wet from the coffee cake batter). 

​Allow the cake to cool in the pan for 30 minutes, then sprinkle with powdered sugar and serve.

Pro Baking Tips

  • Measure accurately: Use precise measurements for the ingredients to ensure the cake turns out moist and well-balanced. Baking is a science, so follow the recipe closely.
  • Use room temperature ingredients: Allow your eggs, milk, and sour cream to come to room temperature before incorporating them into the batter. This ensures better mixing and helps the cake bake evenly.
  • Whisk or sift the dry ingredients: Whisk or sift the dry ingredients (flour, baking powder, salt, etc.) together to remove any lumps and distribute them evenly. This step helps to ensure a smooth texture in the final cake.
  • Mix gently: When combining the wet and dry ingredients, mix them together gently until just combined. Overmixing can lead to a denser cake. Stir until there are no visible streaks of flour, but avoid overworking the batter.
  • Don't overbake: Keep a close eye on the baking time and check for doneness with a toothpick or cake tester inserted into the center. The tester should come out with a few moist crumbs attached, but not wet. If you only see blueberries on the toothpick and no cake batter, the cake is done baking.
blueberry sour cream coffee cake slice on a plate with a fork.

Variations 

  • Make a lemon blueberry coffee cake by adding 2 tsp lemon extract to the cake batter.
  • Add a lemon glaze! Mix together powdered sugar and a little lemon juice to create a sweet-tart lemon glaze. Drizzle over the cake when it's cooled completely.
  • Use another fruit - raspberries, strawberries, blackberries, even apples can be substituted for blueberries.
  • Turn into blueberry coffee cake bars by baking in a parchment lined. 9-inch square baking pan! Prepare the recipe as instructed and cut into bars when you're ready to serve.

Commonly Asked Question

Can blueberry coffee cake be frozen?

Yes, blueberry coffee cake can be frozen. To freeze it, wrap individual slices or the whole cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. When ready to eat, thaw the cake in the refrigerator overnight or at room temperature for a few hours, and enjoy it as usual.

Does blueberry coffee cake need to be refrigerated?

Yes, blueberry coffee cake should be refrigerated if it's not going to be consumed within a day or two. The moisture content from the blueberries can promote mold growth if left at room temperature for too long. Store it in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 5 days.

What does sour cream do to a cake?

Sour cream adds moisture and richness to a cake, resulting in a tender crumb and a moist texture. Its acidity also helps activate the leaveners, which contributes to the cake's rise and lightness. Additionally, sour cream lends a subtle tangy flavor that compliments the sweetness of the cake batter.


What is a substitute for sour cream in coffee cake recipe?

A common substitute for sour cream in a coffee cake recipe is plain Greek yogurt. It provides similar moisture and acidity to sour cream, resulting in a tender texture and balanced flavor. 

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

a slice of blueberry coffee cake sitting on top of a small cup.

Blueberry Coffee Cake

This delicious Blueberry Sour Cream Coffee Cake Recipe is bursting with blueberries atop a moist, tender cake crowned with a buttery cinnamon streusel topping! Enjoy for breakfast with a cup of coffee or with a scoop of vanilla ice cream for dessert! 
Serving: 10 slices
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Calories: 637kcal

Equipment

Ingredients

Streusel Topping

  • 1 ½ cup + 1 tbsp All Purpose Flour
  • 1 cup Brown Sugar
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ cup Unsalted Butter (melted)
  • ¼ tsp Kosher Salt

Blueberry Layer

  • 1 lb Fresh Blueberries
  • 1 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 3 tbsps Sugar
  • 3 tbsps Flour

Blueberry Coffee Cake

  • 1 cup Sugar
  • 2 Large Eggs
  • ½ cup Unsalted Butter (melted)
  • 1 tsp Vanilla Bean Paste or Extract
  • ½ tsp Almond Extract
  • â…” cup Sour Cream
  • ¼ cup Whole Milk
  • 1 ¾ cup All Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 3 tbsp Powdered Sugar

Directions

  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray or line with parchment paper. 
  • Make the streusel topping first. Combine flour, brown sugar, kosher salt, cinnamon, and nutmeg in a mixing bowl. Whisk together and add melted butter and toss with a fork until crumbles begin to form. Place into the refrigerator. 
  • Rinse blueberries and drain any excess water. Add blueberries in a separate bowl and toss with lemon juice, lemon zest, sugar, and flour. Mix until everything is coated and set aside. 
  • Whisk together the wet ingredients in a large mixing bowl: sugar, eggs, melted butter, sour cream, milk, vanilla extract, and almond extract. In a separate bowl, whisk together the dry ingredients: all purpose flour, baking powder, and kosher salt. Add to the wet ingredients and mix until just combined.
  • Pour the cake batter into the prepared springform pan. Smooth into an even layer. Gently  place the blueberries on top of the batter, then remove the streusel from the refrigerator and sprinkle on top of the blueberries.
  • Bake for 1 hour and 10-20 minutes, until a toothpick comes out with just a few crumbs (if you see some blueberries, that's fine, but the toothpick should not be wet from the coffee cake batter). 
  • ​Allow the cake to cool in the pan for 30 minutes, then sprinkle with powdered sugar and serve.

Notes

Pro Baking Tips
  • Measure accurately: Use precise measurements for the ingredients to ensure the cake turns out moist and well-balanced. Baking is a science, so follow the recipe closely.
  • Use room temperature ingredients: Allow your eggs, milk, and sour cream to come to room temperature before incorporating them into the batter. This ensures better mixing and helps the cake bake evenly.
  • Whisk or sift the dry ingredients: Whisk or sift the dry ingredients (flour, baking powder, salt, etc.) together to remove any lumps and distribute them evenly. This step helps to ensure a smooth texture in the final cake.
  • Mix gently: When combining the wet and dry ingredients, mix them together gently until just combined. Overmixing can lead to a denser cake. Stir until there are no visible streaks of flour, but avoid overworking the batter.
  • Don't overbake: Keep a close eye on the baking time and check for doneness with a toothpick or cake tester inserted into the center. The tester should come out with a few moist crumbs attached, but not wet. If you only see blueberries on the toothpick and no cake batter, the cake is done baking.
Variations 
  • Make a lemon blueberry coffee cake by adding 2 tsp lemon extract to the cake batter.
  • Add a lemon glaze! Mix together powdered sugar and a little lemon juice to create a sweet-tart lemon glaze. Drizzle over the cake when it's cooled completely.
  • Use another fruit - raspberries, strawberries, blackberries, even apples can be substituted for blueberries.
  • Turn into blueberry coffee cake bars by baking in a parchment lined. 9-inch square baking pan! Prepare the recipe as instructed and cut into bars when you're ready to serve.

Nutrition

Calories: 637kcal | Carbohydrates: 100g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 291mg | Potassium: 181mg | Fiber: 3g | Sugar: 51g | Vitamin A: 752IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 3mg
Course: Anytime, Breakfast, Dessert
Cuisine: American

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