Sour Cream Blueberry Coffee Cake

Introduction

This Sour Cream Blueberry Coffee Cake is a timeless recipe—moist, tender, and bursting with juicy blueberries. The sour cream keeps the crumb soft and flavorful, while a cinnamon-sugar streusel topping adds the perfect crunch. Whether enjoyed fresh from the oven with coffee or served at brunch gatherings, this cake is comfort baking at its best.

Ingredients

For the Cake Batter:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream (full-fat for best flavor)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups fresh or frozen blueberries (if frozen, do not thaw; toss lightly with 1 tablespoon flour)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-inch tube pan.
2. Prepare streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
3. Make the cake batter:

• In a large bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time. Stir in sour cream and vanilla.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
• Gradually add dry ingredients to the wet mixture, mixing just until combined.

1. Fold in blueberries: Gently stir in the blueberries coated with flour to prevent sinking.
2. Assemble the cake: Spread half the batter into the prepared pan, sprinkle half the streusel, then spread the remaining batter on top. Finish with the remaining streusel.
3. Bake: Place in preheated oven and bake 40–50 minutes (for 9×13) or 55–65 minutes (for tube pan), until a toothpick inserted in the center comes out clean.
4. Cool and serve: Allow to cool at least 15 minutes before cutting. Best served warm with coffee or tea.

Variations

• Lemon Blueberry Coffee Cake: Add 1 tablespoon lemon zest to the batter for brightness.
• Nutty Streusel: Mix in 1/2 cup chopped pecans or walnuts into the streusel topping.
• Glazed Version: Drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2–3 tsp milk + vanilla).

History & Origin

Coffee cakes have their roots in European baking traditions, where streusel-topped cakes and fruit-filled breads were served alongside coffee. In America, recipes like this one became popular in the mid-20th century, often passed down through families. Sour cream became a staple in coffee cakes because it adds moisture and tang, balancing the sweetness.

Benefits

• Blueberries: Rich in antioxidants and vitamins.
• Sour Cream: Keeps the cake moist without heaviness.
• Make-Ahead Friendly: Stays fresh for days, and even better the next morning.

Serving Suggestions

• Pair with hot coffee, cappuccino, or chai tea.
• Serve at brunch buffets, potlucks, or holiday mornings.
• Enjoy as dessert with a scoop of vanilla ice cream.

Nutrition (per serving, about 1/12 of cake)

• Calories: ~340
• Fat: 15g
• Carbs: 46g
• Protein: 4g
• Fiber: 2g

This cake isn’t just a recipe—it’s a piece of family tradition, the kind of sweet that makes people linger at the table just a little longer.