Blueberry Sour Cream Coffee Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My lush Blueberry Sour Cream Coffee Cake is the moist snack cake of your dreams. This decadently dense, super-flavorful treat puts supermarket coffee cakes to shame! 

• Juicy blueberries: Blueberries are in season, so if you have fresh, go for it, but frozen berries will work fine.
• Buttery streusel: Crunchy, toasty streusel is so irresistible.
• Luxurious: Sour cream elevates this cake’s texture to the next level, and lemon glaze is a professional finishing touch.
• Home bakery vibes: Get excited—your kitchen is going to smell like buttery, brown-sugar-cinnamon blueberries.
• Doesn’t take long! We’re talking less than half an hour of prep time, and just 45 minutes in the oven.

If you’ve got a bounty of fresh blueberries, this is the recipe to reach for! There’s something so satisfying about baking with seasonal fruit—especially blueberries at their peak. They’re juicy, sweet with a little tart edge, and have that beautiful, fragrant note that makes them shine in baked goods. But don’t count out frozen blueberries! Since they’re picked and flash-frozen at peak ripeness, they’re full of flavor and often more affordable. I always keep a stash in my freezer for smoothies, crisps, muffins, pie, and quick breads!

I adore using sour cream in my baking! It’s my not-so-secret secret for creating cakes that are incredibly moist, tender, and full of flavor. I tested this coffee cake several times and found that its taste and texture actually improve if it’s baked the day before serving. Bonus: it freezes beautifully too. I once brought a frozen one to my son’s school—just defrosted it overnight, wrapped it in foil, and warmed it in a 300°F (150°C) oven for 20 minutes. It tasted like it had just come out of the oven!

Table of Contents

• What is Blueberry Sour Cream Coffee Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Blueberry Sour Cream Coffee Cake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Coffee Cake Recipes

What is Blueberry Sour Cream Coffee Cake?

• A Blueberry Sour Cream Coffee Cake is a one-layer cake with a fruit and streusel topping.
  • This pound cake-style dessert is rich and moist, thanks to the addition of sour cream, which contributes both fat and moisture and softens the gluten.
  • Baking this cake in a springform pan keeps the topping neat and makes the cake easy to remove, slice, and serve after baking.
  • Juicy blueberries and buttery, sweet cinnamon streusel add extra flavor and texture.
  • A simple glaze provides a citrus finish and an elegant presentation.
• Sour cream coffee cake has its roots in European yeast-based cakes like streuselkuchen. When baking powder and sour cream became widely used in the 1930s in U.S. kitchens, these quicker types of sweet crumb cakes became a popular staple for informal gatherings, bake sales, snacks, and breakfast.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9-inch (23 cm) springform pan
• Parchment paper
• Whisk
• Stand mixer (optional) or an electric hand mixer
• Rimmed baking sheet

Key Ingredients and Substitutes

For the Streusel Topping

All-purpose flour

• The all-purpose flour provides structure for the streusel.
• Substitute: In place of the all-purpose flour, use an equal amount of almond flour. Note that your streusel will be slightly softer and richer, with a subtle nutty taste.
  • Additionally, a gluten-free option, use an equal amount of 1:1 gluten-free baking mix.

Dark brown sugar

• Dark brown sugar gives the streusel caramel sweetness.
• Importantly, molasses in the dark brown sugar keeps the streusel from getting dry.
• Make your own dark brown sugar with my quick and simple recipe.
• Substitute: Use an equal amount of light brown sugar.

Granulated sugar

• Granulated sugar contributes to the streusel’s sweetness.
• Importantly, granulated sugar gives the topping a lovely, crunchy, crumbly texture.
• Substitute: You can use an equal amount of coconut sugar as a substitute for the granulated sugar.

Cinnamon

• Cinnamon gives the streusel warmth and a delicious complexity.
• Substitute: Use half cinnamon and half cardamom to add a citrus note.

Salt

• Salt is necessary to balance out the sweetness and keep the cake from tasting flat..

Butter

• Melted butter allows the streusel to form crumbles for this blueberry coffee cake with sour cream.
• Significantly, butter adds fat, moisture, and rich flavor.
• Substitute: You can use an equal amount of melted coconut oil. Note that this will give the streusel a subtle coconut flavor.

For the Sour Cream Cake

All-purpose flour

• All-purpose flour gives your coffee cake structure while still having a tender crumb.
• In addition, flour is essential in a streusel coffee cake because the cake has to be sturdy enough to support the topping.  Using cake flour would result in a cake that’s too soft, and using bread flour would result in a tougher cake.
• Substitute: For a gluten-free cake, use an equal amount of 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour, instead of all-purpose flour.

Baking powder

• Baking powder gives baked goods a controlled rise, which provides a stable structure.
• As a result, baking powder prevents blueberry coffee cake from being heavy and dense.

Salt

• Salt enhances the other ingredients and keeps that cake from tasting bland.

Baking soda

• When baking soda is combined with an acidic ingredient, such as the sour cream in this recipe, it causes a chemical reaction, creating carbon dioxide bubbles that make the cake lighter and fluffier.
• Check out my guide on  How to Make Baking Powder and Baking Soda!

Butter

• Butter gives this sour cream blueberry coffee cake deep flavor and superb texture.
• The butter and sugar are creamed to aerate the batter, which makes the coffee cake lighter and fluffier.
• Importantly, the butter coats the flour, inhibiting excessive gluten formation. This keeps the cake from being tough.
• Using room-temperature butter is key here. Check out my easy tips to soften butter the right way.
• Substitute: You can use an equal amount of vegetable oil or melted coconut oil.
  • Note that using oil instead of butter will yeild a cake different in taste and texture than a cake made from the original recipe.

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, the granulated sugar locks in moisture, which helps the cake stay moist.
• Substitutes: See my Sugar Substitute Chart for alternative sweetener ideas.
  • Maple syrup, honey, or another alternative, such as coconut sugar, would work well in this recipe.

Egg

• The egg is an emulsifier that binds the cake batter ingredients into a homogeneous batter.
• Importantly, be sure to use a room-temperature egg here so it mixes smoothly with the other ingredients. Here’s how to warm up eggs from the fridge safely.
• Substitute: You can use a flaxseed egg in place of the regular egg. Mix one tablespoon of ground flaxseed plus three tablespoons of water, and set aside for 5 minutes before adding to the cake batter.

Sour cream

• Sour cream is fermented cream that is thickened and made tangy by lactic acid bacteria. Unlike butter with about 82% fat and contains little water, sour cream has 18 percent milkfat, which makes baked goods both rich and moist.
• Importantly, the sour cream tenderizes the gluten, contributing to a melt-in-your-mouth texture and helping to prevent toughness.
• Additionally, sour cream adds a lovely tang.
• Also, because sour cream is acidic, so it reacts with the baking soda, giving the cake lift.
• You can make your own sour cream to use in this recipe and in countless other ways.
• Substitute: You can use an equal amount of full-fat yogurt in place of the sour cream. The cake will not be quite as rich, and the flavor will be a bit tangier, but it will still be delicious.

Vanilla extract

• Vanilla extract complements all of the flavors in the sour cream cake as well as the blueberries and streusel topping.
• In addition, you can easily create your own Vanilla Extract.
• Substitutes: Use an equal amount of Vanilla Bean Paste.

Blueberries

• Fresh blueberries bring juiciness to this sour cream snack cake.
• Additionally, their bright, sweet-tart flavor is a wonderful contrast to the rich cake.
• Also, berries’ stunning indigo-blue color adds visual interest to this coffee.
• Frozen blueberries also work well in this recipe.
• Substitute: You can use an equal amount of raspberries, but fresh raspberries are recommended because frozen can be too watery.
  • You can also use an equal amount of peeled, chopped apples. Choose a crisp variety, such as Granny Smith.

Cornstarch

• Cornstarch thickens the blueberry juices as the cake bakes, resulting in a pleasantly saucy topping.
• Importantly, the cornstarch helps hold the berries together and keeps them from becoming too runny or sinking into the batter.

Lemon zest

• Lemon zest accentuates the blueberries perfectly, and brings a bright note that plays off the sweet, rich cake.

For the Lemon Glaze

Powdered sugar

• Powdered sugar (confectioners’ sugar) creates a sweet, smooth, glossy glaze.
• Make sure to sift powdered sugar before using it, or your glaze won’t be smooth.
• Also, check out my guide to know How to Make Powdered Sugar so you alwasy have some on hand.

Lemon juice

• Mixing lemon juice with powdered sugar makes a full-flavored glaze that’s citrusy and sweet, but not cloying.
• Additionally, lemon juice doesn’t dull the color of the powdered sugar.

How to Make Blueberry Sour Cream Coffee Cake

Prepare to Bake

1. Preheat and prepare pan: Preheat the oven to 350°F (180°C) and butter and line with parchment the bottom of a 9″ (23 cm) springform pan.  Set aside.

Make the Streusel Topping

2. Mix dry ingredients: In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon and salt.

3. Add butter: Stir in the melted butter until the mixture clumps together. Refrigerate until ready to use.

To Make the Cake

4. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. Cream butter and sugar: Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and a handheld electric mixer) on medium-high speed until pale and fluffy, about 3 minutes.

6. Add wet ingredients: Lower the speed to medium and add in the egg, followed by the sour cream and vanilla extract and mix to combine.

7. Mix in flour: Lower the mixer speed to low and stir in the flour mixture in two additions until just combined.

8. Put batter in pan: Spread the batter into the prepared pan.

9. Prepare blueberries: In a medium bowl, combine the blueberries with the cornstarch and lemon zest, then sprinkle this over the cake batter.

10. Add streusel topping and bake: Crumble the streusel topping over the blueberries, then bake on a rimmed baking sheet for 45-50 minutes, or until a toothpick in the center comes out clean.

11. Cool and serve: Allow the cake to cool for about 1 hour at room temperature, then release the sides and transfer to a serving plate.

Glaze and Serve

12. In a small bowl, whisk together the powdered sugar and lemon juice, then drizzle this over the cake. Let it set for about 10 minutes before serving.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Streusel crunch: If you like nuts, you can add ½ cup of finely chopped walnuts or pecans to the streusel topping.
• Temperature matters: When making cakes, always make sure your ingredients are at room temperature for the best results.
• Pan tip: Springform pans can leak butter and cause your oven to smoke. Always bake springform cakes on a rimmed baking sheet to avoid this.
• Citrus boost: If you want to boost the lemon flavor in the cake, add 2 tablespoons of lemon zest to the batter when you are creaming the butter and sugar.
• Berry switch: You can replace the blueberries with raspberries to make a raspberry coffee cake!

Make Ahead and Storage Instructions

• Make-ahead tips:
  • You can make the streusel a day in advance. Store in an airtight container in the fridge for up to two days.
  • Make cake, place in an airtight container, and store at room temperature for up to three days.
  • For more extended storage, wrap the baked, cooled cake well, and freez for up to four weeks.
  • Defrost in the fridge overnight, and then cover in foil and rerefresh in a 300°F oven for 15-20 minutes.
• How to store leftovers: Store leftovers covered at room temperature for up to three days.

FAQs

Can I make this sour cream cake without an egg?

• Yes, you can make this sour cream cake without an egg.
• In this recipe, you can use a flaxseed egg in place of the regular egg. Mix one tablespoon of ground flaxseed plus three tablespoons of water, and set aside for 5 minutes before adding to the cake batter.

How do I make this cake gluten-free?

• To make this blueberry coffee cake recipe gluten-free, substitute the all-purpose flour in the cake with an equal amount of 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix or another gluten-free flour.
• Additionally, in the streusel, use an equal amount of almond flour instead of all-purpose regular flour.
• Lastly, make sure that the other ingredients are certified gluten-free.

What are some tips to make a coffee cake with the perfect texture, and not mushy or dry?

Following the instructions will give you a coffee cake with the perfect texture. Here’s what to watch out for:

• Watery blueberries could make the cake mushy or too soft. Be sure to use cornstarch with the berries to absorb excess liquid.
  • Additionally, sprinkle the berries on top of the batter and don’t mix them in.
  • Use the recommended amount of berries—don’t overdo it!
  • Make sure a toothpick inserted in the center of the cake comes out clean before removing it from the oven.
• Not measuring correctly or keeping the cake in the oven in too long can result in a dry cake.
  • Carefully measure dry ingredients before adding.
• It’s important not to overmix—stop when the flour mixture is just combined.
• Lastly, keep your eye on the timer and take care not to keep the cake in overbake.

How can I prevent my blueberries from sinking into the cake or bleeding into the batter?

• Tossing the berries with cornstarch is essential. The cornstarch absorbs the excess moisture and prevents the berries from sinking.
• Gently sprinkle the blueberries to the batter—don’t mix them in.
• If using frozen berries, use them right from the freezer so they don’t thaw and make the batter streaky.

More Snack Cake Recipes

• Classic Coffee Cake
• Mum’s Irish Apple Cake
• Hummingbird Coffee Cake
• Irish Coffee Cake
• One Bowl Applesauce Cake

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