Blueberry Sour Cream Coffee Cake

Mar 29, 2024 · By Bethany Kramer
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Learn how to make this soft, fluffy coffee cake made with sour cream for an extra moist cake. Layered in between is a cinnamon sugar crumble with bursting fresh blueberries for a bright flavor!

Slices of sour cream coffee cake with blueberries arranged on parchment paper with fresh blueberries and purple flowers decorated around the pieces of cake.

Coffee cake was always my family’s favorite dessert growing up! It was essential for weekend brunch, especially when we had company. I’ve been making this recipe for the last few years, and it quickly became one of my go-to’s when I have friends and family visiting because everyone loves it!

This recipe uses sour cream to add moisture to the cake and fresh blueberries baked in the center for a burst of berry flavor. It reminds me of a blueberry crumb muffin, but soo much better! It’s fluffy and moist, and that cinnamon sugar crumble in every bite is what I love most.

It’s the perfect treat to pair with a hot cup of coffee any day of the week!

Ingredients

Ingredients for blueberry sour cream coffee cake arranged in different sized bowls on a wooden background.

See the recipe card below for the complete recipe list and measurements.

Dry ingredients: for the cake’s dry ingredients, you’ll need all-purpose flour, salt, baking powder, baking soda, cinnamon, and coconut sugar for a natural sweetener (you can also use white sugar). Blueberries are also added to the center of the cake for fresh berry flavor!

Wet ingredients: To add moisture to the cake, you’ll need butter (both for the cake and the crumble), sour cream, vanilla extract, eggs, and a little milk.

How to Make Sour Cream Coffee Cake with Blueberries

  1. 1

    Make the crumble. First, mix together the topping ingredients in a small bowl until they resemble a crumbly consistency. Then set aside for later.

  2. 2

    Whip the butter and sugar. Next use a hand-held or standing mixer to whip the room temperature butter and sugar together for 2 minutes.

  3. 3

    Add the remaining wet ingredients. Then add the eggs and vanilla, and mix on low until fully combined with the whipped butter and sugar. Then stir in the sour cream.

A collage of three photos showing how to make sour cream coffee cake. The first image, step 1, is a clear glass bowl with sugar crumble topping mixed together sitting on a wooden board. The second image, step 2, is a close up of whipped butter and sugar in a clear glass bowl. The third image, step 3, is all the wet ingredients mixed in a clear glass bowl with a white rubber spatula. The bowl is sitting on a wooden board.
  1. 4

    Add the dry ingredients to the wet ingredients. Then, in with the wet ingredients add the flour, salt, baking powder, and baking soda. Fold these ingredients together until completely combined, but do not over mix. Toward the end of stirring add the milk.

  2. 5

    Add the bottom layer of the cake to the pan. Line a 8×8 baking pan with parchment paper, with the edges up so you can transfer the cake out later. Take half the cake batter and spread it out onto the pan with the parchment paper.

  3. 6

    Layer half the crumble topping and blueberries. On top of the cake filling, evenly sprinkle half of the crumble topping and fresh blueberries.

A collage of three photos showing how to make sour cream coffee cake with fresh blueberries. The first image, step 4, is the dry ingredients being mixed into the wet ingredients in a clear glass bowl. The second image, step 5, is a square pan lined with parchment paper with cake batter spread on the bottom. The third image, step 6, is a hand sprinkle blueberries and sugar crumble onto the batter that's in the square pan lined with parchment paper.
  1. 7

    Add batter over center filling. Add the remaining batter in dollops over top of the center, this will make spreading the batter easier.

  2. 8

    Spread the remaining batter. Then spread the batter evenly over top of the center filling.

  3. 9

    Top with crumble and bake. Sprinkle the remaining crumble over the top of the cake, then bake at 350F for 34-38 minutes. Use a toothpick to test until it comes out clean, then let the cake cool for about 15-20 minutes. Use the edges of the parchment paper to lift the cake out of the tin, then slice into 9 pieces. Serve!

A collage of three photos showing how to layer sour cream coffee cake in a pan. The first image, step 7, is cake batter being dolloped over the center filling of the coffee cake that's in a square pan lined with parchment paper sitting on a wooden board. The second image, step 8, is a white rubber spatula spreading the cake batter over the center filling. The third image, step 9, is the final layer of crumble sprinkled over top of the cake in the same pan lined with parchment paper.

Tips for Success

Spreading the batter can be tricky. Because this cake has a few layers, it can be tricky to spread the batter evenly. I like to dollop the batter in different places and then spread it. It makes for less mess and is way easier to spread!

Don’t grease the pan – use parchment paper. Lining the cake pan with parchment is the easiest way to transfer the baked cake from the pan! You can do it with oil, but getting the cake out of the pan without breaking some of the cake will be almost impossible.

Make it dairy-free. If you’d prefer to use no dairy in this cake, you can use vegan/plant-based butter, milk, and sour cream!

Instead of sour cream. This recipe would also work great using plain Greek yogurt!

A stack of two pieces of coffee cake on top of each other. In the center of the coffee cake is baked blueberries, and around them are more fresh blueberries and purple flowers for decoration.

More Desserts to Try

If you love a fruity, sweet dessert such as this one, you might also be a fan of our raspberry oatmeal bars, oatmeal blueberry peach crisp, or strawberry rhubarb crisp!

Blueberry Sour Cream Coffee Cake

4 from 2 votes
Learn how to make this soft, fluffy coffee cake made with sour cream for an extra moist cake. Layered in between is a cinnamon sugar crumble with bursting fresh blueberries for a bright flavor!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Serves 9 pieces

Ingredients

Crumble Topping

Coffee Cake

Instructions

  • Make the crumble: First, use a fork to mix together the crumble topping ingredients in a small bowl until they resemble a crumbly consistency. Then, set aside for later.
  • Whip the butter and sugar: Next, use a hand-held or standing mixer to whip the room-temperature butter and sugar together. This should take about 2 minutes until the ingredients are whipped together.
  • Add the remaining wet ingredients: Then add the eggs and vanilla, and mix on low until fully combined with the whipped butter and sugar. Then, stir in the sour cream until combined.
  • Combine dry ingredients with the wet ingredients: Then add the flour, salt, baking powder, and baking soda to the wet ingredients. Fold these ingredients together until completely combined, but do not over-mix. Toward the end of stirring the batter, add the milk.
  • Add the bottom layer of the cake to the pan: Line an 8×8 baking pan with parchment paper, with the edges up, so you can transfer the cake out later. Take half the cake batter and spread it out onto the pan with the parchment paper. This can be a little tricky, but make sure it's as even as possible and spread all the way to the edges of the pan.
  • Middle and top layers: Evenly sprinkle half of the crumble topping and all the fresh blueberries over the first cake layer, then dollop the batter over the blueberries in different spots (this makes it easier to spread it). Use your rubber spatula to spread the cake batter evenly over the top of the center filling. Then sprinkle the remaining crumble over the top.
  • Bake: then bake the cake in the oven at 350F for 34-38 minutes, or until a toothpick comes out clean when you test the center of the cake. Once it's baked, let it cool for 15 minutes, then use the edges of the parchment paper to lift the cake out of the pan. Slice into nine pieces and enjoy!

Notes

The leftovers of this cake can be stored in a sealed container or ziplock bag at room temperature for 4-5 days or for up to 7 days when refrigerated. 
Course Dessert
Cuisine American
Keyword sour cream coffee cake, sour cream coffee cake with blueberries
Freezer Friendly Yes

Nutrition

Serving: 1coffee cake slice/piece | Calories: 407kcal | Carbohydrates: 51.9g | Protein: 5.7g | Fat: 19.9g | Saturated Fat: 12g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.6g | Trans Fat: 0g | Cholesterol: 89.9mg | Sodium: 213mg | Fiber: 1.7g | Sugar: 27.8g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 7mg

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Recipe Rating




3 Comments

  • Amanda M says:

    5 stars
    I’m not a fruity dessert type gorl but my husband usually is and he LOVES coffee cake so I decided to give this recipe a go! The recipe was really easy to follow and I was blown away how delicious this coffee cake was! It was super moist and just the perfect amount of blueberries. I actually enjoyed it! I definitely will be making this again and recommend making this to others! It’s such a good spring/summer bake!

  • ren says:

    3 stars
    the bake time is waaaaaay off
    I made this last night and baked for 37 minutes. Toothpick was clean in several places. Cake looked a bit weird. High and pale with struesel just sitting there.
    I cut a piece after about 20 minutes and oh no! It was gooey and yuk. That sour cream uncooked taste.
    I placed the cake back into the oven and baked another 12 minutes and it was browned on top and the struesel now had melted into the cake a bit.
    Ate a slice this AM and it was much better.
    Minimum baking time should be 45-55 minutes

    • Bethany Kramer says:

      Hi Ren, I’m so sorry to hear the cake wasn’t finished. I’m confused why that happened. This cake has been heavily tested, I just made it again for my family and it was baked fully at 37 minutes. If all the ingredients were measured correctly and the pan size was 8×8, I can only say it was the oven that made a difference. But I’m surprised it took so long! For an 8×8 pan this cake shouldn’t take longer than 40 minutes. Again, I’m so sorry!