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Blueberry Sour Cream Coffee Cake

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Blueberry Sour Cream Coffee Cake

Looking for a delicious Blueberry Sour Cream Coffee Cake recipe? Wait until you try this recipe.

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Blueberry Sour Cream Coffee Cake

A Blueberry Sour Cream Coffee Cake has so many possibilities! You can enjoy this amazing treat either for breakfast or for dessert.

Blueberry Sour Cream Coffee Cake

If muffins or something bread-like is your go-to for breakfast, then this is the recipe for you!

Blueberry Sour Cream Coffee Cake

Scroll to Bottom for Printable Recipe Card.

How did coffee cake get its name?

The origins of the “coffee cake” term date back to Europe when cakes like “Gebackkuchen” were typically served alongside coffee for breakfast.

Sugar, cinnamon, and butter were common ingredients used to make these original recipes, giving them their signature flavor and aroma that we still love today. Over time, this classic dessert made its way over to America. And its name, ‘coffee cake,’ stuck due to its popularity as an accompaniment to a hot cup of freshly brewed coffee — the perfect compliment for the morning.

Does coffee cake actually have coffee in it?

Contrary to popular belief, the coffee cake doesn’t have coffee in it. Coffee cakes were traditionally served with cups of hot black coffee, allowing them to be enjoyed at bridal showers and other social gatherings. 

Coffee cakes are usually sweetened with additional flavors such as fruit or chocolate chips. To top it off, some recipes call for a layer of streusel or crumble topping for extra texture and sweetness.

Why do my blueberries sink into my cake?

When you bake a cake with blueberries, here are two major factors that can cause them to sink:

  • The first is density. Because blueberries are filled with tiny air pockets, they tend to be lighter than the rest of the cake batter and will naturally want to sink toward the bottom of the baking pan during baking. This phenomenon occurs even if you mix the berries onto the top of your batter before baking – they’ll still end up sinking.
  • The second reason your blueberries might sink is related to acidity levels in your cake batter. If the batter has an acidic base, such as buttermilk or sour cream – as it does in many blueberry sour cream coffee cakes – then this acidity level could also prevent your berries from rising and staying at the top of your cake while it bakes.
Blueberry Sour Cream Coffee Cake

What to Serve with Blueberry Sour Cream Coffee Cake

My sweet tooth always seems to get the best of me in the middle of the day as well. So I don’t really have to feel guilty about eating this for a midday snack. Besides snacking on it, it makes a great breakfast or brunch idea. Enjoy it with a nice cup of coffee. If you decide to make it for a brunch idea, you can consider these other brunch recipes to serve with it. 

Can Blueberry Coffee Cake be Frozen?

Yes, blueberry sour cream coffee cake can be frozen and conveniently stored away for future use. To achieve the best results when freezing your blueberry cake, let it cool before placing it in an airtight container or freezer bag. Once done, you can either wrap the entire cake before freezing or separate it into smaller slices.

Blueberry Sour Cream Coffee Cake

Ingredients:

  • butter
  • granulated sugar
  • brown sugar
  • vanilla
  • eggs
  • sour cream
  • flour
  • baking soda
  • baking powder
  • fresh blueberries
  • cinnamon

How to Make Sour Cream Coffee Cake

Preheat the oven to 350 degrees.

Cream butter and sugars. Add in vanilla, eggs, and sour cream and mix until smooth.

Cream butter and sugars. Add in vanilla, eggs, and sour cream and mix until smooth.

Mix in flour, baking soda, and baking powder.

Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place the filling into.

Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place the filling into.

Mix streusel filling and spread out into the indented batter.

Mix streusel filling and spread out into the indented batter.

Top with ½ of the blueberries.

Top with ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with the last remaining ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with the last remaining ½ of blueberries.

Bake in a 350-degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

Bake. Serve warm.

Blueberry Sour Cream Coffee Cake

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Blueberry Sour Cream Coffee Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 -10 slices
Looking for a delicious Blueberry Sour Cream Coffee Cake recipe? Wait until you try this recipe. This cake is bursting with flavor, all it takes is one bite to know you need to save this recipe.
Blueberry-Sour Cream Coffee Cake
4.41 from 60 votes

Ingredients 

  • ½ cup butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup sour cream
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups fresh blueberries, divided

Streusel filling

  • 5 tablespoons salted butter, melted
  • ¾ cup brown sugar
  • 1 ½ teaspoons cinnamon

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

  • Preheat oven to 350 degrees.
  • Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
  • Mix in flour, baking soda and baking powder.
  • Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
  • Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
  • Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
  • Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 88g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 296mg | Potassium: 184mg | Fiber: 2g | Sugar: 50g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg
Author: Laura

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More Breakfast Recipes To Enjoy:

Brown Sugar Caramel Pound Cake – Fluffy, moist, dense pound cake!

Brown Sugar Caramel Pound Cake

Favorite Banana Bread – Moist and delicious Banana Bread that you’ll love!

Favorite Banana Bread

Cookie Crusted Peach Cobbler – The perfect combination of peaches and sugar cookies!

Cookie Crusted Peach Cobbler

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