Blueberry Sour Cream Coffee Cake: The Ultimate Recipe

Blueberry Sour Cream Coffee Cake: just the name conjures images of cozy mornings, steaming mugs, and the sweet, tangy aroma filling your kitchen, doesn’t it? This isn’t just any cake; it’s a slice of pure comfort, a delightful treat perfect for weekend brunches, holiday gatherings, or simply a “just because” indulgence.

Coffee cakes, in general, have a rich history, tracing back to European traditions where they were often served alongside coffee during social gatherings. The addition of sour cream, a technique popularized in American baking, lends an incredibly moist and tender crumb to this particular variation. But what truly elevates this Blueberry Sour Cream Coffee Cake to legendary status is the burst of juicy blueberries scattered throughout.

People adore this cake for its perfect balance of flavors and textures. The slight tang of the sour cream complements the sweetness of the cake and the vibrant blueberries beautifully. The crumb is incredibly soft and moist, almost melting in your mouth, while the streusel topping adds a delightful crunch. It’s also incredibly easy to make, making it a winner in my book! Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So, grab your mixing bowls, and let’s bake up a little happiness!

this Recipe

Ingredients:

• For the Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries, rinsed and dried thoroughly

Preparing the Crumb Topping

Okay, let’s start with the crumb topping. This is what gives the coffee cake that irresistible texture and sweet, cinnamony flavor. Trust me, it’s worth the extra step!

1. In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Make sure everything is well combined. This ensures even distribution of flavors in every bite.
2. Add the 6 tablespoons (3 ounces) of cold unsalted butter, cut into small cubes, to the flour mixture. The key here is to keep the butter cold. Cold butter creates those lovely crumbs we’re after.
3. Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible. Don’t overmix! Overmixing will result in a paste instead of crumbs. If using your fingertips, work quickly to prevent the butter from melting.
4. Set the crumb topping aside in the refrigerator while you prepare the cake batter. This helps the butter stay cold and prevents the crumbs from melting together. A cold crumb topping will hold its shape better during baking.

Making the Blueberry Sour Cream Cake Batter

Now for the main event: the cake batter! Sour cream is the secret ingredient here, giving the cake a wonderfully moist and tender crumb. And of course, the blueberries add a burst of juicy sweetness.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. You can also use a round cake pan if you prefer. Greasing and flouring the pan ensures that the cake releases easily after baking. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This is your dry ingredient mixture. Whisking ensures that the baking powder and baking soda are evenly distributed, which is crucial for a light and airy cake.
3. In a large bowl, cream together the 1/2 cup (1 stick) of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This step is important for incorporating air into the batter, which contributes to the cake’s texture. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure even mixing.
4. Beat in the 2 large eggs, one at a time, then stir in the 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor of the cake.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a dense texture.
6. Gently fold in the 2 cups of fresh blueberries. Make sure the blueberries are evenly distributed throughout the batter. Be gentle when folding in the blueberries to avoid crushing them and turning the batter blue.

Assembling and Baking the Coffee Cake

Almost there! Now it’s time to put everything together and bake this beauty.

1. Pour the cake batter into the prepared 9-inch square baking pan, spreading it evenly. Use a spatula to ensure the batter reaches all corners of the pan.
2. Sprinkle the chilled crumb topping evenly over the cake batter. Make sure the entire surface of the cake is covered with the crumb topping for maximum flavor and texture.
3. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake and check for doneness after 45 minutes. If the top of the cake is browning too quickly, you can tent it with aluminum foil.
4. Let the coffee cake cool in the pan for 10-15 minutes before cutting and serving. This allows the cake to set slightly and makes it easier to slice.

Tips for the Perfect Blueberry Sour Cream Coffee Cake

Here are a few extra tips to ensure your coffee cake is a masterpiece:

• Use Cold Butter: For the crumb topping, cold butter is essential for creating those distinct crumbs. If the butter is too soft, it will melt into the flour and create a paste.
• Don’t Overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined, and be gentle when folding in the blueberries.
• Fresh Blueberries are Best: While you can use frozen blueberries in a pinch, fresh blueberries will give you the best flavor and texture. If using frozen blueberries, do not thaw them before adding them to the batter.
• Sour Cream is Key: Don’t skip the sour cream! It’s what makes this cake so moist and tender. Full-fat sour cream will give you the best results.
• Check for Doneness: Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
• Cool Before Serving: Let the coffee cake cool in the pan for at least 10-15 minutes before cutting and serving. This allows the cake to set slightly and makes it easier to slice.
• Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze the coffee cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil.
• Variations: Feel free to experiment with different variations of this recipe. You can add other berries, such as raspberries or strawberries. You can also add a lemon glaze for extra flavor.

Serving Suggestions

This Blueberry Sour Cream Coffee Cake is perfect for breakfast, brunch, or dessert. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with a cup of coffee or tea.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a classic for a reason, and I’m sure it will become a favorite in your household too. Happy baking!

Conclusion:

This Blueberry Sour Cream Coffee Cake isn’t just a recipe; it’s an experience. The tangy sour cream, the burst of juicy blueberries, and the sweet, crumbly topping all combine to create a symphony of flavors and textures that will leave you wanting more. Trust me, the aroma alone baking in your oven is enough to make your mouth water and draw everyone into the kitchen! It’s the perfect balance of comfort and indulgence, making it a must-bake for any occasion, big or small.

But why is this particular coffee cake a must-try? It’s the simplicity, really. It’s surprisingly easy to make, even for novice bakers. The ingredients are readily available, and the steps are straightforward. Yet, the result is a cake that tastes like it came straight from a professional bakery. It’s that “wow” factor with minimal effort that makes this recipe a winner in my book. Plus, the sour cream adds a richness and moistness that you just can’t get with other coffee cake recipes. It’s truly a game-changer.

And the best part? It’s incredibly versatile! While I adore it exactly as written, feel free to experiment with variations. For a nutty twist, add a handful of chopped pecans or walnuts to the streusel topping. If you’re not a fan of blueberries (though I highly recommend giving them a try!), you can substitute them with other berries like raspberries, blackberries, or even chopped strawberries. For a citrusy kick, add a teaspoon of lemon or orange zest to the batter. You could even swirl in a bit of lemon curd before baking for an extra layer of tangy sweetness.

Serving suggestions? Oh, the possibilities! This Blueberry Sour Cream Coffee Cake is divine served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also fantastic on its own, enjoyed with a cup of hot coffee or tea. It makes a wonderful addition to a brunch spread, a delightful afternoon treat, or even a simple yet satisfying dessert after dinner. I personally love having a slice (or two!) for breakfast – it’s the perfect way to start the day on a sweet note.

Serving Ideas:

• Warm with whipped cream
• With a scoop of vanilla ice cream
• Alongside a cup of coffee or tea
• As part of a brunch spread

Variation Ideas:

• Add chopped pecans or walnuts to the streusel topping
• Substitute blueberries with raspberries, blackberries, or strawberries
• Add lemon or orange zest to the batter
• Swirl in lemon curd before baking

I truly believe that this recipe will become a staple in your baking repertoire. It’s a crowd-pleaser, a family favorite, and a guaranteed success. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a slice of happiness!

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much you enjoyed it. Happy baking! Let me know if you have any questions, and I’ll do my best to help. I can’t wait to hear about your Blueberry Sour Cream Coffee Cake success stories!