Blueberry Sour Cream Coffee Cake

This moist and tender blueberry sour cream coffee Cake is packed with juicy blueberries, topped with a buttery cinnamon sugar crumble, and finished with a simple sweet icing drizzle. Made with simple pantry ingredients, this easy coffee cake recipe also includes gluten-free and dairy-free options, making it perfect for breakfast, brunch, or an afternoon treat with a cup of coffee.

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The Best Blueberry Sour Cream Coffee Cake

If you’re looking for a simple yet impressive coffee cake recipe, this one checks all the boxes. The sour cream creates an incredibly soft crumb while the blueberries add bursts of fresh flavor in every bite. Here’s why you’ll like it:

• Ultra Moist Texture: Sour cream keeps this cake soft and tender for days.
• Loaded with Blueberries: Every slice is filled with juicy berries.
• Easy to Make: No complicated steps or special equipment required.
• Perfect for Any Occasion: Great for breakfast, brunch, dessert, or snacking.
• Dietary Friendly Options: Easily made gluten-free and dairy-free.

Blueberry Sour Cream Coffee Cake Ingredients

This recipe uses simple baking staples combined with fresh blueberries for a bakery-style coffee cake everyone will love. If you are gluten and/or dairy-free, pay close attention to the substitutions listed.

• Salted Butter: Creates a rich, tender cake. Dairy-free butter works well, too. I love to bake with Becel plant-based bricks.
• Flour: All-purpose flour or a gluten-free 1:1 baking blend with xanthan gum.
• Baking Powder: Helps create a light, fluffy texture.
• Baking Soda: Works with the sour cream for extra lift.
• Fine Sea Salt: Balances the sweetness and enhances flavor.
• Granulated Sugar: Sweetens the cake while helping create a soft crumb. Organic cane sugar is a great substitute.
• Eggs: Add structure and richness. A liquid egg replacer, such as Just Egg, will work, but note that it will affect the cake texture.
• Vanilla Extract: Adds warmth and depth of flavor. Vanilla bean paste can be used.
• Sour Cream: Creates the signature moist texture. Dairy-free sour cream works well. I like to use Violife.
• Blueberries: Fresh or frozen blueberries both work beautifully. If using frozen, do not thaw first.
• Brown Sugar: Adds caramel-like sweetness to the topping. Coconut sugar is a fabulous swap.
• Ground Cinnamon: Gives the topping its classic coffee cake flavor.
• Chopped Pecans or Walnuts: Optional for added crunch and texture.
• Powdered Sugar: Creates the simple icing drizzle.
• Milk: Thins the icing to the perfect consistency. Use dairy-free milk if needed.

Blueberry Sour Cream Coffee Cake Step-by-Step Instructions

This coffee cake comes together easily with just a few simple mixing steps. Preheat the oven, grab a spatula, and let’s start baking!

1. Prep: Preheat the oven to 350°F. Prepare an 8 or 9-inch round cake pan with non-stick spray and parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: Beat the butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add eggs and vanilla: Mix in the eggs one at a time, then add the vanilla extract.
5. Alternate wet and dry ingredients: Add one-third of the flour mixture, followed by half of the sour cream. Repeat, finishing with the remaining flour mixture. Mix only until combined.
6. Coat the blueberries: Toss the blueberries with a tablespoon of flour.
7. Fold in berries: Gently fold the blueberries into the batter.
8. Fill the pan: Spread the batter evenly into the prepared cake pan.
9. Add topping: Sprinkle the brown sugar, cinnamon, and nuts (if using) over the batter. Drizzle the melted butter evenly on top.
10. Bake: Bake for 50-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
11. Cool completely: Allow the cake to cool fully in the pan.
12. Make the icing: Stir together the powdered sugar, milk, and a pinch of salt until smooth.
13. Finish and serve: Drizzle the icing over the cooled cake before slicing and serving.

Blueberry Coffee Cake Fun Flavor Twists

One of the best things about coffee cake is how easy it is to customize. Here are a few delicious ways to switch things up.

• Lemon Blueberry: Add fresh lemon zest to the batter and swap the milk for lemon juice ion the icing.
• Mixed Berry: Swap some of the blueberries for raspberries or blackberries.
• Streusel Lover’s Version: Double the cinnamon sugar topping for extra crunch.
• Almond Twist: Add almond extract to the batter and sliced almonds with the cinnamon sugar topping.
• Peach Blueberry: Fold in diced fresh peaches with the blueberries.

Blueberry Sour Cream Coffee Cake Helpful Hints

A few simple tips will help ensure your coffee cake turns out perfectly every time.

• Use Room Temperature Ingredients: This helps everything blend together smoothly.
• Don’t Overmix: Overmixing can lead to a dense cake.
• Toss Berries in Flour: This helps prevent them from sinking.
• Check Early: Every oven bakes differently, so start checking around 50 minutes.
• Cool Before Icing: A warm cake will cause the icing to melt right off.

How To Store Blueberry Sour Cream Coffee Cake

This coffee cake stores wonderfully, making it perfect for meal prep or entertaining.

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 5 days.
• Freeze individual slices or the whole cake for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Baker’s note: Warm your slice of blueberry sour cream coffee cake up slightly before serving. So yum!

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Use them straight from frozen and toss them with flour before folding them into the batter.

Can I make this gluten-free?

Absolutely. A gluten-free 1:1 baking flour blend works very well in this recipe.

Can I make this dairy-free?

Yes. Use dairy-free butter, sour cream, and milk substitutes.

Why is it called coffee cake if there’s no coffee?

Coffee cake is traditionally served alongside coffee rather than containing coffee itself.

Can I bake this in a different pan?

Yes. An 8×8 or 9×9-inch square pan works well, though baking time may vary slightly.

The Best Blueberry Sour Cream Coffee Cake Recipe

This blueberry sour cream coffee cake is everything a great coffee cake should be: soft, moist, bursting with blueberries, and topped with a buttery cinnamon sugar finish. Whether you’re serving it for brunch, enjoying a slice with your morning coffee, or sharing it with friends and family, it’s a recipe that’s guaranteed to become a favorite.

If you make this recipe, I’d love for you to leave a 5-star rating and review below. Don’t forget to tag me on social media @cakedbykatie so I can see your delicious creation!

Delicious Blueberry Recipes

Summer berry season is here, and blueberry baked treats are simply the best! Here are a few of my favorite recipes:

• Gluten-Free Blueberry Crisp (Vegan)
• Dairy-Free Blueberry Muffins (Gluten-Free)
• Gluten-Free Blueberry Cake (Dairy-Free)

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