Blueberry sour cream coffee cake is light and moist with a burst of fresh blueberries in every bite.
This blueberry coffee cake is made with a creamy sour cream base and fresh blueberries, giving you a classic, old-fashioned cake that looks and tastes like it came from a bakery.
Holly’s Highlights
- Flavor: Homemade blueberry coffee cake is sweet, fragrant, and comforting.
- Make Ahead: Bake a day ahead, and the flavors will blend even more! This cake can be enjoyed all week long.
- Budget Tip: Blueberries from the garden or even frozen blueberries can be used instead of buying fresh ones from the grocery store.
- Recommended Tools: Non-stick or silicone bundt pans are a worthy investment to ensure no-fuss removal.
Basic Ingredients
- Cake: Sour cream is the flavor base in this blueberry coffee cake recipe, but in a pinch, you can use plain Greek yogurt. Be sure to use real butter for the richest flavor, and check the expiry dates on baking powder and baking soda to be sure they’re still fresh.
- Filling: Fresh blueberries are preferred since frozen berries can ‘bleed’ their color into the cake, making it more purple than layered.
- Glaze: Hold onto this two-ingredient glaze to use on other baked goods like cinnamon apple bread or cake mix banana bread.
- Garnish: Fresh blueberries, sliced almonds, or a little lemon zest add Insta-worthy flair to this blueberry coffee cake recipe.
Second Slice Solutions
Refrigerator: Store blueberry coffee cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
Freezer: Slices can be wrapped in plastic wrap, transferred to a zippered bag, and frozen for up to one month. Thaw slices at room temperature.
Sweet and Simple Cakes
Did you make this Blueberry Sour Cream Coffee Cake? Leave a comment and rating below.
Blueberry Coffee Cake Recipe
Equipment
Ingredients
Cake:
- 1½ cups granulated sugar
- ¾ cup butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
Filling:
- ¼ cup brown sugar packed
- 1 tablespoon all purpose flour
- ½ teaspoon cinnamon
- 2 cups fresh blueberries
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoon milk
Garnish:
- ½ cup blueberries optional
Instructions
- Grease and flour a bundt or tube pan; set aside. Preheat the oven to 350°F.
- Cream sugar and butter together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yolk disappears, then the vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to cream mixture, alternating with the sour cream, until well combined.
- In a small bowl combine brown sugar, flour, and cinnamon; set aside.
- Pour a third of the batter into prepared baking pan, spreading evenly.
- Sprinkle half of the brown sugar mixture over the batter in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter.
- Bake until toothpick inserted in the center comes out clean, about 55-65 minutes. Allow cake to cool in the pan, set on a wire baking rack for 10 minutes. Remove from pan and let cool completely on wire baking rack.
- Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency.
- Drizzle glaze over cooled coffee cake. Garnish with fresh blueberries.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Repin this Blueberry Coffee Cake Recipe
So happy to see your Blueberry Coffee Cake…gonna make 2…1 for me and 1 for my Sis in Alabama…Thanks, Colleen
So sweet! Your sis will be so lucky Colleen!