This Blueberry Sour Cream Coffee Cake is tender, moist and filled with juicy berries in the middle, topped with a buttery brown sugar streusel and finished with a simple vanilla glaze. The sour cream keeps the crumb plush and flavorful, while the streusel provides the classic coffee cake crunch. Use fresh or frozen blueberries (or a mix of blueberries and blackberries) for a bright, fruity center. Serve it for brunch, breakfast, dessert, or an afternoon treat — it’s quick to make and keeps well in an airtight container.
WHY THIS RECIPE WORKS
- Easy to make – comes together quickly with simple pantry staples.
- Moist, tender crumb – full-fat sour cream gives the cake a soft, lasting texture.
- Balanced sweetness – the berries and sour cream keep the cake pleasantly sweet without being cloying.
- Fresh or frozen berries – use whichever you have; frozen berries work well and are convenient.
- Buttery brown sugar streusel – a classic crumb topping adds texture and flavor.
- Optional vanilla glaze – a light drizzle adds a melting, sweet finish.
WHAT IS COFFEE CAKE?
Coffee cake typically refers to a slightly dense, buttery cake meant to be enjoyed with coffee or tea. It’s often baked in a single-layer pan (square, round, or bundt) and commonly features a streusel topping or a crumb swirl. Since it usually lacks a heavy frosting, coffee cake is a versatile option for breakfast, brunch, or an afternoon snack.
INGREDIENTS FOR BLUEBERRY SOUR CREAM COFFEE CAKE
- All-purpose flour – measure by spooning into the cup rather than packing, or weigh for best accuracy.
- Baking powder and baking soda – both help the cake rise and give a tender crumb.
- Butter – unsalted or salted works; adjust added salt accordingly. Use softened butter for the batter and cool, cubed butter for the streusel.
- Brown sugar – light or dark adds moisture and a hint of molasses flavor.
- Blueberries (and optional blackberries) – fresh or frozen; frozen may add a few minutes to baking time.
- Sour cream – use full-fat sour cream for best texture and flavor.
- Granulated sugar – used in combination with brown sugar for balanced sweetness.
- Eggs – add structure and moisture; bring to room temperature for best incorporation.
- Vanilla extract – enhances the overall flavor.
- Powdered sugar and milk – for a simple glaze to finish the cake.
STEP BY STEP INSTRUCTIONS
- STEP 1: Make the crumb topping. Combine flour, brown sugar, cinnamon and salt, then rub in chilled butter with your fingertips or pulse in a food processor until coarse crumbs form. Set aside.
- STEP 2: Combine dry ingredients. Whisk flour, baking powder, baking soda and salt in a large bowl.
- STEP 3: Cream butter and sugars. Beat softened butter with brown and granulated sugar and vanilla until creamy and slightly pale, about 2 minutes with a hand mixer.
- STEP 4: Add wet ingredients. Add eggs one at a time, beating well after each addition, then mix in the sour cream.
- STEP 5: Fold in dry ingredients. Gently fold the flour mixture into the wet ingredients until just combined. The batter should be thick; avoid over-mixing.
- STEP 6: Layer batter and berries. Spread about two-thirds of the batter in an 8×8-inch pan lined with parchment. Scatter berries evenly, then drop the remaining batter in dollops over the berries and smooth gently to cover as much as possible.
- STEP 7: Add crumb topping. Sprinkle the streusel over the top and press lightly.
- STEP 8: Bake. Bake at 350°F for 35–50 minutes, depending on fresh or frozen berries, until a skewer comes out clean and the topping is golden. If the top browns too quickly, tent with foil for the remainder of baking. Cool in the pan on a wire rack for about 15 minutes.
- STEP 9: Make the glaze. Whisk powdered sugar with 2–3 teaspoons of milk to a drizzle consistency and spoon over the slightly warm cake. Serve warm or at room temperature.
EXPERT BAKING TIPS
- Measure flour accurately. Too much flour makes the cake dense and dry. Spoon and level or weigh for best results.
- Use full-fat sour cream. It gives the cake richness and a tender crumb; light sour cream will yield a drier result.
- Don’t over-mix. Fold the dry ingredients just until incorporated to keep the texture soft and tender.
RECIPE FAQ
Yes. A stand or hand mixer works well for creaming the butter and sugars. Be gentle and stop mixing once the flour is folded in to avoid overworking the batter.
Yes. Use frozen berries straight from the freezer; baking may take a few extra minutes since frozen fruit cools the batter.
The streusel should be golden and a toothpick inserted in the center should come out without wet batter. The middle should not be doughy.
Full-fat Greek yogurt or other high-fat Balkan-style yogurts (~10% milkfat) are good substitutes in a pinch.
Keep it in an airtight container at room temperature for up to 2 days, then refrigerate for up to 5 days.
Yes. Wrap the whole cooled cake tightly in plastic and foil, place in a freezer bag, and freeze up to 3 months. Alternatively, wrap individual slices for easy thawing.
Likely causes are over-baking or too much flour. Double-check measurements and avoid baking beyond the tested time.
If you love cake and fruit, try more fruit-forward recipes and simple cakes for the next bake.
Baking with blueberries
Looking for more blueberry recipes? Try cookies, sweet rolls, pies or muffins to use up berries and enjoy different textures and techniques.
- Lemon Blueberry Cookies
- Lemon Blueberry Sweet Rolls
- Blueberry Pie
- Blueberry Muffins
Easy cake recipes
If you enjoy simple cake baking, explore other easy-to-follow recipes that highlight seasonal fruit or pantry staples for reliable results.
- Lemon Curd Cake
- Chocolate Chip Cookie Cake
- Olive Oil Pistachio Cake
- Tuxedo Cake
Blackberry Blueberry Sour Cream Coffee Cake
Christina Marsigliese
Ingredients
Crumb topping:
- ⅓ cup (50g) all-purpose flour
- ¼ cup (55g) packed light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoon (42g) unsalted butter, soft but cool and cut into pieces
- pinch of salt
Cake batter:
- 1 ⅓ cups (190g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 2 large eggs, at room temperature
- ¾ cup (180ml) full-fat sour cream, at room temperature
- ¾ cup (100g) fresh or frozen blueberries
- ¾ cup (100g) fresh or frozen blackberries*, cut in half if very large
*Note: you can replace blackberries with more blueberries
Icing:
- ⅓ cup (40g) powdered confectioner’s sugar, sifted
- 2-3 teaspoons (10-15ml) milk
Instructions
-
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper; a 9×9-inch pan will be too large for this quantity.
-
Make the crumb topping. Mix flour, brown sugar, cinnamon and salt. Add the butter and rub with your fingertips or pulse in a food processor until coarse crumbs form. Cover and set aside.
-
Make the batter. Whisk flour, baking powder, baking soda and salt. In another bowl, beat softened butter with brown and granulated sugar and vanilla until creamy. Add eggs one at a time, then stir in sour cream. Fold the dry ingredients in gently until just combined; the batter will be thick.
-
Spoon about two-thirds of the batter into the prepared pan and spread evenly. Scatter berries across the batter, then drop the remaining batter in dollops over the fruit and smooth gently to cover as best you can. Sprinkle the crumb topping evenly and press lightly.
-
Bake 35–50 minutes, depending on fruit temperature, until the topping is golden and a skewer comes out clean. If the top browns too fast, tent loosely with foil. Cool in the pan on a wire rack for 15 minutes.
-
Finish with glaze. Whisk powdered sugar with enough milk to make a pourable glaze and drizzle over the warm cake. Serve warm or at room temperature.