Blueberry Sour Cream Coffee Cake is a delightfully moist cake that’s filled with juicy blueberries and topped with a crumbly streusel. It’s not heavy or overly sweet either. I think it’s a perfect treat for breakfast or brunch, and if you’re not a blueberry fan, feel free to substitute with your favorite berry.

It will still be undeniably delicious! If you’re looking for a moist & flavorful cake that’s not overly sweet, you’ve come to the right place. When you make a rich sour cream cake and pair it with a buttery streusel topping, you get the perfect coffee cake. The addition of blueberries just sends it over the top. I’ve really been in the mood for summer to arrive and this dreamy cake reminds me of sunny mornings & family gatherings. Not a fan of blueberries? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed

Mixing bowls
Electric mixer or hand whisk
9-inch square baking pan
Measuring cups and spoons
Spatula

Ingredients

For the Cake:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries

For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch square baking pan.
Prepare the Streusel Topping:
- In a small mixing bowl, combine the flour, sugar, and cinnamon.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Set aside.
Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.
Combine Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add Blueberries:
- Gently fold in the blueberries, being careful not to overmix.
Assemble the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack.
Serve:
- Once the cake has cooled, cut into squares and serve.
- Enjoy your Blueberry Sour Cream Coffee Cake with a cup of coffee or tea.

Enjoy your Blueberry Sour Cream Coffee Cake, a delightful and moist treat perfect for any occasion!

Blueberry Sour Cream Coffee Cake

If you’re looking for a moist & flavorful cake that’s not overly sweet, you’ve come to the right place.

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Equipment

Kitchen Equipment Needed
Mixing bowls
Electric mixer or hand whisk
9-inch square baking pan
Measuring cups and spoons
Spatula

Ingredients

Ingredients
For the Cake:
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter cold and cubed
1/2 teaspoon ground cinnamon

Instructions

Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch square baking pan.
Prepare the Streusel Topping:
In a small mixing bowl, combine the flour, sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Set aside.
Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.
Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add Blueberries:
Gently fold in the blueberries, being careful not to overmix.
Assemble the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Sprinkle the streusel topping evenly over the batter.
Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack.
Serve:
Once the cake has cooled, cut into squares and serve.
Enjoy your Blueberry Sour Cream Coffee Cake with a cup of coffee or tea.