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Sour Cream Blueberry Coffee Cake: A Moist & Magical Morning Treat


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By Daily Recipes - décembre 09, 2025

 

Sour Cream Blueberry Coffee Cake: A Moist & Magical Morning Treat

If you’re searching for the perfect companion to your morning coffee or a sweet yet satisfying treat for brunch, look no further than Sour Cream Blueberry Coffee Cake. Moist, tender, and bursting with juicy blueberries, this classic cake is elevated by the tangy richness of sour cream and a buttery cinnamon streusel that makes each bite unforgettable.

It’s the kind of recipe that feels nostalgic and special at the same time—like something Grandma would pull from the oven on a cozy weekend morning, filling the kitchen with warmth and the irresistible scent of cinnamon and berries.

🫐 Why You’ll Love This Coffee Cake

The magic of this cake lies in its balance. The sour cream keeps the crumb incredibly moist while adding a subtle tang that pairs perfectly with the sweet blueberries and crumb topping. Whether served warm out of the oven or cooled and sliced the next day, it’s a guaranteed crowd-pleaser.

📝 Ingredients You’ll Need

For the cake batter:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup full-fat sour cream

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

For the streusel topping:

  • 1/2 cup brown sugar, packed

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 3 tablespoons cold butter, cubed

👩‍🍳 How to Make It

Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a deep 9-inch round cake pan.

Step 2: Make the streusel topping
In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Set aside.

Step 3: Mix the cake batter

  1. In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).

  2. Add eggs one at a time, beating well after each. Stir in vanilla.

  3. Mix in sour cream until smooth.

  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  6. Gently fold in the blueberries.

Step 4: Assemble the cake

  1. Spread half of the batter into the prepared pan.

  2. Sprinkle half of the streusel topping over the batter.

  3. Spoon in the remaining batter and smooth the top.

  4. Sprinkle the remaining streusel over the top layer.

Step 5: Bake
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 10 minutes of baking.

Step 6: Cool and serve
Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack. Serve warm or at room temperature.

💡 Tips for Best Results

  • Toss blueberries in a tablespoon of flour before folding them into the batter to help prevent them from sinking.

  • Want extra flavor? Add a pinch of nutmeg or a dash of lemon zest to the batter.

  • Leftovers? This cake stays moist for several days and also freezes beautifully—wrap individual slices and freeze for a quick breakfast treat.

☕ A Cake Worth Waking Up For

This Sour Cream Blueberry Coffee Cake is the kind of recipe that makes mornings better and brings people together. Moist, rich, and loaded with flavor, it’s equally perfect for a holiday brunch or a quiet weekend indulgence. Pair it with a hot cup of coffee or tea, and you’ve got a sweet start to any day.

Ready to try it? One bite and you’ll understand why this recipe has earned a spot in the hearts—and kitchens—of so many.


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