Blueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake has it all. A deliciously moist and plush cake is baked with bursting blueberries along with a hint of lemon zest. Then everything is topped with a sweet brown sugar crumble and light lemon icing drizzle! It’s also so easy to make but is an absolute crowd pleaser.
What makes this the best blueberry coffee cake recipe?
This blueberry coffee cake honestly tastes like a combination of an incredible blueberry muffin and a funnel cake.
The cake itself is so rich and moist with loads of blueberries, just like a blueberry muffin, but the crumble topping and hint of almond extract creates a funnel cake-like flavor that is insanely good!
Here is how it’s done:
- Sour Cream Cake Batter – The batter itself is mixed with extra sour cream. It creates an incredibly moist cake that isn’t too heavy, too oily, or too sweet.
- Fresh Blueberries – Blueberries are tossed with lemon zest and both mixed into the batter as well as scattered on top. This ensures the perfect amount of tender blueberries in every bite.
- Brown Sugar Crumble – A hefty layer of crumble is added to the top of the cake. It’s sweet, buttery, and lightly flavored with a hint of cinnamon.
- Lemon Icing – To top everything off, a light drizzle of lemon icing is added on top. It helps bring out the zest in the blueberries while also accentuating that fresh blueberry flavor.
Tips for baking blueberry sour cream coffee cake
I’ve placed this blueberry coffee cake recipe under my “quick and easy” recipe category because it’s so simple to make! But here are a few tips to make sure it turns out just right:
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail. If there’s too much flour, this cake will turn dry. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If scooped directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour.
- Butter & Sugar – When mixing the two together, first make sure the butter is softened to room temperature. Then, mix the two until they turn light and fluffy. This will require about 2 minutes of mixing on medium-high speed. This will add little air pockets in the butter which will help the baking powder really lift this cake as it bakes.
- Mixing – Once the dry ingredients are added, gently mix the batter. If the cake batter is over worked, the cake can turn out dry and possibly sink the center.
- Room Temp Ingredients – Use a room temperature egg as well as room temperature sour cream. This will ensure a smooth batter and an evenly baked cake.
- Crumble – When all mixed, the crumble should be evenly moistened with varying sizes of clumps. If it feels too dry, mix in 1 additional tablespoon of melted butter. If it feels too wet, mix in 1-2 additional tablespoons of flour.
- Baking – The cake should rise evenly from edge to center. To test for doneness, poke a toothpick in the center of the cake. It’s ready when it comes out clean with a few moist crumbs. Although if you choose to bake with frozen berries, I also suggest testing using the wobble test. Nudge the pan (still inside the oven) and watch the center. If it has a tight jiggle, it’s done. If it has a loose wobble, bake for another 5 minutes.
Blueberry Coffee Cake FAQs
Yes, but it does require some adjustments. Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the lemon zest and cornstarch as instructed. Unlike with fresh blueberries, none of the frozen berries are mixed in to the batter. Instead, the cake batter is spread in the pan and all 1 1/2 cups of frozen berries are sprinkled on top.
I haven’t tested this in any other pan besides a 9″ springform, but I do think it could work in a 8″ or 9″ square baking dish.
I don’t suggest this, as the sour cream plays a major role in both the texture and flavor of this cake.
I haven’t tested this, but I do think this recipe could work well with a cup for cup gluten free baking flour.
I also have not tested this, but if I were to try to replace the egg I would use 1/4 cup of unsweetened applesauce in its place.
Store the cake in an air tight container and it can keep at room temperature for a couple days or in the refrigerator for about a week.
For more blueberry dessert recipes, check out my:
- BEST Blueberry Muffins
- Lemon Blueberry Muffins
- Blueberry Cream Cheese Cobbler
- Vegan Blueberry Cheesecake Bars
- Blueberry Babka
- Wild Blueberry Crumble Bars
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this blueberry coffee cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this blueberry sour cream coffee cake!
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Blueberry Sour Cream Coffee Cake
- Total Time: 2 hours 5 minutes
- Yield: 10-12 slices
Description
This blueberry coffee cake is so moist and loaded with fresh blueberries! The sour cream makes this cake so lush, while the brown sugar crumble topping adds a delicious layer of sweetness. It can also be made with fresh or frozen blueberries.
Ingredients
Brown Sugar Crumble
- 1 cup (128g) all-purpose flour, spooned and leveled
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
- 1/2 cup (112g) unsalted butter, melted
Blueberry Coffee Cake
- 6 tbsp (84g) unsalted butter, room temp
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 3/4 cup (180g) sour cream, room temp
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 1/2 cups (192g) all-purpose flour, spooned and leveled
- 2 cups (270g) fresh blueberries (see notes for frozen instructions)
- Zest of 1 lemon
- 1 tbsp cornstarch
Lemon Icing (optional)
- 1/2 cup (55g) powdered sugar, spooned and leveled
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
Instructions
Brown Sugar Crumble
- In a medium bowl, use your hands to toss together all of the dry ingredients. Stir in the melted butter until evenly moistened with a mix of large and small clumps. Place in the refrigerator while we make the batter.
Blueberry Coffee Cake
- Preheat the oven to 350F and grease and line the bottom of a 9″ springform pan.
- In a large bowl using an electric mixer or by hand, mix together the butter and sugar until light and fluffy. Then mix in the egg and vanilla, followed by the sour cream. Once smooth, mix in the baking powder, salt, and baking soda until evenly distributed.
- Now prep the blueberries – In a medium bowl, toss together the blueberries and zest, then toss with the cornstarch until evenly coated.
- Back to the batter – Use a silicone spatula to fold in the flour and just before it’s combined, add in half of the blueberries and fold to bring the batter together. It should be pretty thick.
- Spread the batter in the springform pan and top with a single layer of the remaining blueberries. Then remove the crumble from the refrigerator and use your hand to break it up into fine crumbs. Top with the chilled crumble and bake for 45 to 50 minutes, or until the top is golden brown and the center is evenly puffed. The middle also shouldn’t move when the pan is nudged.
- Allow the cake to cool for about 20 minutes at room temperature then transfer to the refrigerator until cooled, about 1 hour.
- For the icing, whisk together all of the ingredients and drizzle over the cooled cake. Now slice and enjoy!
Equipment
Buy Now → Notes
FROZEN BLUEBERRIES – Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the zest and cornstarch. Do not mix the blueberries into the batter. Instead, spread the batter in the pan and top with an even layer of the blueberries followed by the crumble. If the frozen blueberries are mixed in to the batter, they can alter how the cake bakes and can also turn the batter blue.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This tasted even better on the second day when i had it for breakfast! I accidentally added the cornstarch with the batter cause i used frozen blueberries but still turned out really good! The cake was moist and lovely and the combination of the cake, blueberries, crumbs and lemon icing were soo good! Planned to eat this only for breakfast but im having it now for dinner dessert!
Only 1.5 cups of flour for the batter??
Yes
I LOVE this recipe. I have made it more times than I can count. I was wondering if I could try blackberries instead of blueberries or would that change the magic? Let me know, thank you!
Do you have the macros for this recipe
I don’t! But you can use any online calculator and copy these ingredients in!
Iv been following you for a while now. Your recipes are excellent !easy to follow .always delicious. Thank you so much for your recipes.
Good thing we are surrounded by blueberry farms, I will be out picking the juicy little berries for this one. Outstanding, and yes, I have baked for years and know a good recipe when I taste the final results!
O was wondering if this cake would work with dairy free sour cream? My son is allergic to dairy.
Absolutely! You can use dairy free sour cream of dairy free yogurt.
Can you use Greek yogurt instead of sour cream?
Yes that should work!