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Blueberry Sour Cream Coffee Cake

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Blueberry Sour Cream Coffee Cake is a soft, buttery cake layered with juicy blueberries and topped with a cinnamon crumb topping and sweet icing drizzle. Sour cream keeps the cake rich, moist, and perfect for breakfast, brunch, or dessert.

Ingredients

1 cup flour (crumb topping)

3/4 cup brown sugar (crumb topping)

1 teaspoon cinnamon

1/2 cup butter, softened (for crumb topping)

2 3/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup brown sugar

1 cup sour cream

1/2 cup milk

3 eggs

1 tablespoon vanilla

1 cup butter, softened

3 cups blueberries

1/2 cup powdered sugar

2–3 teaspoons water or milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Prepare the crumb topping by mixing 1 cup flour, 3/4 cup brown sugar, and cinnamon in a bowl. Add 1/2 cup softened butter and mix with a fork until crumbly. Set aside.
  3. In a large bowl, combine 2 3/4 cups flour, baking powder, salt, sugar, and 1/2 cup brown sugar.
  4. In another bowl, whisk together sour cream, milk, eggs, and vanilla.
  5. Add 1 cup softened butter to the dry ingredients and mix until crumbly.
  6. Pour the wet ingredients into the dry mixture and mix until a smooth batter forms.
  7. Spread a little more than half of the batter into the prepared baking dish.
  8. Sprinkle the blueberries evenly over the batter.
  9. Spoon the remaining batter over the blueberries and gently spread it out.
  10. Sprinkle the crumb topping evenly over the cake and lightly press it into the batter.
  11. Bake for about 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
  12. Mix powdered sugar with 2–3 teaspoons water or milk until smooth to make the icing.
  13. Drizzle the icing over the warm cake, allow it to cool slightly, then slice and serve.

Notes

  • You can replace part of the blueberries with raspberries, blackberries, or chopped strawberries for a mixed berry version.
  • Add 1 tablespoon lemon zest to the batter for a bright lemon-blueberry flavor.
  • Mix 1/2 cup chopped pecans or walnuts into the crumb topping for extra crunch.
  • Frozen blueberries can be used; add them directly from the freezer without thawing.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices wrapped well for up to 3 months.
  • Reheat slices in the microwave for 15–20 seconds or warm larger portions in a 300°F oven for about 10 minutes.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-sour-cream-coffee-cake/