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slices of blueberry coffee cake stacked on top of each other

Blueberry Sour Cream Coffee Cake

  • Author: Jenna Barnard
  • Total Time: 2 hours 5 minutes
  • Yield: 10-12 slices


This blueberry sour cream 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.


Brown Sugar Crumble

  • 1 cup (132g) all purpose flour
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, melted

Blueberry Sour Cream Coffee Cake

  • 1 1/2 cups (195g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter, room temp
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temp
  • 1/2 tsp vanilla extract
  • Scant 1/4 tsp almond extract (optional)
  • 3/4 cup (185g) sour cream, room temp


  • 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
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice


Brown Sugar Crumble

  1. In a medium bowl, whisk together all of the dry ingredients.
  2. Pour in the melted butter and mix to combine. It should be evenly moistened with a mix of large and small clumps.
  3. Place in the refrigerator while we make the batter.

Blueberry Sour Cream Coffee Cake

  1. Preheat the oven to 350F and grease and line the bottom of a 9″ springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar until light and fluffy.
  4. Then mix in the egg and extracts, followed by the sour cream.
  5. Before mixing in the dry ingredients, first prep the blueberries.
  6. Place the clean blueberries in a bowl and toss with the zest. Then toss with the cornstarch.
  7. Now back to the batter. Mix in the dry ingredients and just before it’s all combined, add in half of the blueberries.
  8. Switch to a rubber spatula and mix in the berries by hand, careful not to break them. The batter will also be VERY thick.
  9. Spread the batter in the bottom of the prepared pan and top with an even layer of the remaining blueberries.
  10. Top with a layer of the chilled crumble and bake for 45-50 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
  11. Allow the cake to cool for about 1 hour at room temperature.
  12. For the icing, whisk together all of the ingredients and drizzle over the cooled cake.
  13. Now slice and enjoy!


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

Keywords: blueberry coffee cake, blueberry sour cream coffee cake, sour cream coffee cake, blueberry coffee cake recipe

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