Easy Blueberry Sour Cream Coffee Cake

Tender Blueberry Sour Cream Coffee Cake is layered with cinnamon streusel and topped with blueberries and extra streusel for a delicious morning treat alongside a cup of hot coffee. A simple glaze adds the final touch to this easy cake, prepped in just 20 minutes!

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Fresh farm eggs are my go-to breakfast, but I love whipping up an easy coffee cake when I'm craving something sweet. And this blueberry sour cream coffee cake is at the top of my list. My kids and husband love it just as much for an everyday breakfast.

Blueberry coffee cake is tender and moist, complete with a layer of cinnamon streusel filling, blueberries, crunchy topping, and a simple glaze for the finishing touch! This cake is baked in a square pan, making it the perfect size for a family breakfast with some leftovers (or perhaps a late night treat!).

If you have extra blueberries left over, you might also enjoy trying these lemon blueberry cookies, wild blueberry lemon poppy seed muffins, or these perfect sized blueberry hand pies.

What Makes This The Best Blueberry Coffee Cake?

This coffee cake has four components. Sounds complicated? I promise you, it’s not. It’s a simple coffee cake to make for a delicious treat any time of day. Here’s why it’s soooo good: 

1. Streusel topping: Buttery and sweet streusel quickly comes together and adds a lovely swirl to the center of the cake with a beautiful, crunchy topping (just like this sweet potato coffee cake!).
2. Moist & tender cake: Sour cream is the key to this irresistible, moist, and light cake.
3. Blueberries: Sweet blueberries add the perfect pop of flavor for a delicious twist to a classic.
4. Simple glaze: Four basic ingredients create the perfect finish for this blueberry sour cream coffee cake. The glaze adds a beautiful touch and a sweet complement to the crunchy streusel.

Ingredients Notes

• All-purpose flour: Nothing fancy here. Regular, all-purpose flour will do the trick. I always use unbleached and unbromated flour (King Arthur flour is my go-to!).
• Butter: I always use unsalted butter to control the amount of salt. If substituting with salted butter, reduce the salt to ¼ teaspoon.
• Eggs: You’ll need two eggs for this recipe (I suggest large eggs for all my recipes). Bring the eggs to room temperature for a smooth batter.
• Sour Cream: Use full-fat sour cream for the best flavor and texture (bring it to room temperature). I don’t recommend substituting it with milk or buttermilk (it will affect the texture of your cake!), but you can use Greek yogurt.
• Blueberries: We’re using frozen blueberries (no need to thaw!). Feel free to swap them with fresh blueberries.

The Best Pans For Baking Coffee Cake

There are so many baking pans to choose from. But to help narrow down the options, here’s what I recommend using for baking this blueberry coffee cake:

1. Size: an 8x8-inch square pan is my go-to. It creates a lovely thick-layer cake, but you can also use a 9x9-inch square pan for a thinner cake (and slightly less baking time). Alternatively, use a 9-inch springform pan for a beautiful round presentation and easy removal (or a regular 9-inch cake pan).
2. Material: Choose a metal or glass baking pan for an evenly baked cake (a ceramic pan will take longer). Avoid using a dark-coated metal pan, or it will bake too quickly and cause the edges to overbake.

How To Make Blueberry Sour Cream Coffee Cake

Before you begin: Preheat the oven to 350°F/375°C. Line an 8x8-inch square baking pan with parchment paper.

Make the streusel topping: Whisk the flour, sugars, cinnamon, and salt. Then mix in the melted butter.

Make the cake: Whisk the dry ingredients in a medium bowl.

Cream the butter and sugar: Beat together for 2 minutes until light and fluffy.

Add wet ingredients: Add eggs, one at a time and beat to combine. Then add sour cream and vanilla.

Add the dry ingredients: Reduce the mixer to low speed and mix until just combined.

Layer the batter: Spread half the batter into the pan, top with half the streusel, and finish with the remaining batter.

Top with blueberries: Gently press the blueberries into the batter.

Finish with streusel topping and bake: Sprinkle the remaining streusel over the berries and bake for 50-55 minutes.

Make the glaze: Stir the powdered sugar with the milk and drizzle over the cake.

Don't Forget These Tips For The Best Blueberry Coffee Cake

Coffee cake is quick and easy to make (just like this cinnamon roll coffee cake!). Mixing pantry staples for this delicious breakfast treat only takes a few simple steps. But the difference between an ok coffee cake and a GREAT coffee cake is in the details.

So here’s how you get a fluffy, moist, and tender cake:

1. Pay attention to ingredient temperature: Pop the streusel topping in the fridge to firm up while making the cake, and use room temperature ingredients for the batter.
2. Don’t overmix the batter: This is key to preventing a dense cake. To get a perfectly moist, tender crumb, mix the dry ingredients on LOW speed until JUST combined!
3. Check for doneness: Start checking for doneness around the 47-50 minute mark. All ovens run differently, so checking early is key! Gently press the center of the cake, if it bounces back and the streusel is golden brown, then you’re good to go!

How To Store Coffee Cake

If you have leftover coffee cake, it will stay fresh at room temperature for up to 2-3 days if stored in an airtight container. You can also store it in the fridge sealed tightly for up to a week. Make sure to let the cake cool completely before covering.

Can You Freeze This Blueberry Coffee Cake?

Absolutely! Let the cake come to room temperature before placing it in a freezer-safe bag or container. You can freeze it for up to 3 months. When you're ready to serve it, thaw the cake in the refrigerator overnight, then let it come to room temperature before adding the glaze and serving it.

More Easy Breakfast Recipes You'll Love

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Blueberry Sour Cream Coffee Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Maria Pagiotas
• Total Time: 1 hour 10 minutes
• Yield: 16 pieces 1x

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Description

Tender Blueberry Sour Cream Coffee Cake is layered with cinnamon streusel and topped with blueberries and extra streusel for a delicious morning treat alongside a cup of hot coffee. A simple glaze adds the final touch to this easy cake, prepped in just 20 minutes!

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Ingredients

Scale 1x2x3x

Streusel Topping

• 100 g (¾ cup) all-purpose flour
• 67 g (⅓ cup) granulated sugar
• 67 g (⅓ cup)  light brown sugar
• 2 teaspoons ground cinnamon
• Pinch of salt
• 85 g (6 tablespoons) unsalted butter, melted

Blueberry Sour Cream Coffee Cake

• 195 g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 113 g (½ cup) unsalted butter, at room temperature
• 100 g (½ cup) granulated sugar
• 50 g (¼ cup) light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 180 g (¾ cup) sour cream, at room temperature
• 125 g (1 cup) frozen blueberries

Glaze

• 55 g (½ cup) powdered sugar, sifted
• ½ teaspoon pure vanilla extract
• Pinch of cinnamon
• 1-2 tablespoons milk

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Instructions

1. Preheat the oven to 350°F/177°C. Line an 8x8 inch square baking pan with parchment paper.
2. For the streusel topping: In a medium bowl, whisk the flour, brown sugar, granulated sugar, cinnamon and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
3. For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
4. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
5. Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
6. Mix in the dry ingredients on low speed just until combined.
7. Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly on top. Carefully spread the remaining batter over the topping.
8. Top the batter with the frozen blueberries and sprinkle the remaining streusel mixture evenly on top (covering the blueberries completely).
9. Bake for 50-55 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan set on a wire rack
11. For the glaze: In a small bowl, stir together the powdered sugar, vanilla, cinnamon, and enough milk for a pourable consistency. Drizzle over the cooled cake.

Notes

Storage: Store at room temperature for up to 2-3 days in an airtight container or in the fridge for up to 1 week.

Freezer: Place completely cooled and unglazed cake in a freezer-safe bag or container and freeze for up to 3 months.

Blueberries: Freel free to swap with fresh blueberries.

Sour Cream: Adds a tender and thick crumb. You can substitute it with Greek yogurt.

• Prep Time: 20
• Cook Time: 50
• Category: Breakfast
• Method: Baking