Blueberry Sour Cream Coffee Cake

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.

Blueberry Sour Cream Coffee Cake

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!

Course Dessert

Cuisine American

Keyword sour cream coffee cake, sour cream coffee cake with blueberries

Freezer Friendly Yes

Prep Time 25

Cook Time 35

Total Time 1

Servings pieces

Calories 407kcal

Ingredients

Crumble Topping

1/2 cup coconut sugar, or white sugar
2/3 cup all-purpose flour
2 teaspoons cinnamon
5 Tablespoons salted butter, melted and cooled

Coffee Cake

1/2 cup or 8 Tablespoons salted butter, softened to room temperature
2/3 cup coconut sugar, or white sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup sour cream, or you can swap for plain Greek yogurt
2 Tablespoons milk
1 1/3 cup all-purpose flour
1 small pinch of salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups fresh blueberries

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 8x8 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 35-40 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!

Video

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.

Nutrition