There’s nothing quite like a warm, buttery coffee cake with a crumble topping and bursts of fresh blueberries. This Blueberry Sour Cream Coffee Cake is the perfect treat for breakfast, brunch, or an afternoon snack with a hot cup of coffee or tea. The combination of the tender cake, tangy blueberries, rich sour cream, and sweet brown sugar crumble makes this a delightful homemade bake that everyone will love.
Why You’ll Love This Recipe
- Perfect for Any Occasion – Whether you’re hosting a brunch, bringing a dessert to a gathering, or just treating yourself, this coffee cake fits the bill.
- Moist and Flavorful – The sour cream adds richness and moisture, while the lemon zest and blueberries bring a bright and fresh flavor.
- Easy to Make – With straightforward ingredients and simple steps, even beginner bakers can master this coffee cake.
- Make-Ahead Friendly – This cake stores well and can be enjoyed for days, making it great for meal planning.
Ingredients You’ll Need
Brown Sugar Crumble:
- 1 cup (132g) all-purpose flour
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
Blueberry Sour Cream Coffee Cake:
- 1 1/2 cups (195g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- Scant 1/4 tsp almond extract (optional)
- 3/4 cup (185g) sour cream, room temperature
- 2 cups (270g) fresh blueberries (see notes for frozen instructions)
- Zest of 1 lemon
- 1 tbsp cornstarch
Lemon Icing (Optional):
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
Kitchen Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- 9” springform pan
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Oven
- Cooling rack
Step-by-Step Instructions
Make the Brown Sugar Crumble
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted butter and mix to combine. The mixture should form both large and small clumps.
- Refrigerate the crumble topping while you prepare the cake batter.
Prepare the Coffee Cake Batter
- Preheat your oven to 350°F (175°C) and grease and line the bottom of a 9″ springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer.
- Mix in the egg, vanilla extract, and almond extract (if using), then add the sour cream and mix until smooth.
- In a separate bowl, toss the blueberries with lemon zest and cornstarch.
- Gently fold the dry ingredients into the batter until just combined.
- Carefully mix in half of the blueberries using a rubber spatula. The batter will be thick.
- Spread the batter evenly in the prepared pan, top with the remaining blueberries, and sprinkle the chilled crumble over the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Cool and Add Icing (Optional)
- Allow the cake to cool for about 1 hour at room temperature before removing from the pan.
- If using the icing, whisk together the powdered sugar, milk, and lemon juice and drizzle over the cooled cake.
- Slice, serve, and enjoy!
Tips and Variations
- Using Frozen Blueberries? No problem! Just don’t thaw them before using. Toss them in cornstarch and lemon zest as directed, but be mindful that they might add a bit more moisture to the batter.
- Want a Nutty Crunch? Add 1/2 cup of chopped walnuts or pecans to the crumble topping for extra texture.
- Make it Lighter: You can substitute Greek yogurt for sour cream if you want a slightly lighter version.
- More Citrus Flavor? Add an extra teaspoon of lemon zest to the batter for a more pronounced lemon taste.
Storing Leftovers
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days when wrapped tightly.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature before serving.
Food and Drink Pairings
This coffee cake pairs beautifully with:
- Coffee – A hot latte, cappuccino, or black coffee complements the sweetness.
- Tea – Earl Grey or chamomile tea enhances the warm spices.
- Whipped Cream or Ice Cream – Serve with a scoop of vanilla ice cream for a dessert twist.
FAQ
Can I make this cake ahead of time?
Yes! This cake stays fresh for a couple of days at room temperature, so you can bake it the night before serving.
Can I use a different fruit?
Absolutely! Try raspberries, chopped strawberries, or even peaches for a variation.
My crumble isn’t clumping. What should I do?
If the crumble mixture seems too dry, add an extra tablespoon of melted butter to help it form larger clumps.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour substitute, and make sure your baking powder and other ingredients are gluten-free.
Final Thoughts
This Blueberry Sour Cream Coffee Cake is an absolute must-try for anyone who loves a soft, buttery cake with a crunchy, sweet topping. Whether you’re baking for brunch, a special occasion, or just a personal treat, this coffee cake is sure to impress.
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