The Ultimate Moist Blueberry Sour Cream Coffee Cake with Buttery Streusel
Prepare to experience what can only be described as the BEST blueberry sour cream coffee cake you’ve ever tasted. Forget your favorite local bakery; this homemade rendition surpasses them all. Drawing from my experience as a pastry chef, where a similar recipe was a customer favorite, I’ve refined it to perfection. My previous professional version, unfortunately, lacked a rich, buttery depth, often made with shortening.
Much like my renowned fluffy blueberry muffins, this homemade coffee cake is a significant upgrade. It boasts an incredibly soft, moist, and tender crumb, generously studded with plump, juicy blueberries. Capping it all is an unbelievably buttery brown sugar cinnamon streusel topping – decadent in the most delightful way possible.
The secret to its success lies in two key ingredients: the generous addition of rich sour cream and high-quality European butter. These components work in harmony to create an unbelievably plush texture and impart that deep, luxurious, buttery flavor that was conspicuously missing from most bakery versions. Seriously, this isn’t just a claim; it is, without a doubt, the finest blueberry coffee cake I’ve ever had the pleasure of baking or tasting!
If you adore the rich, moist texture of this cake and are craving another classic, my cinnamon swirl coffee cake is an absolute must-try. It shares the same incredible sour cream base and delivers that crazy tender crumb, but with irresistible gooey cinnamon-sugar swirls that taste like they’ve come straight from a high-end patisserie!
Why This Blueberry Sour Cream Coffee Cake is Truly the BEST
This isn’t just another coffee cake recipe; it’s a meticulously crafted masterpiece designed to deliver an unparalleled baking experience. Here’s what makes it stand head and shoulders above the rest:
Unmatched Moistness and a Plush, Tender Crumb
The star ingredients, sour cream and European butter, are the secret weapons behind this cake’s extraordinary texture. Sour cream adds not only incredible moisture but also a delightful tanginess that balances the sweetness. Its high fat content contributes to a supremely tender and plush crumb that practically melts in your mouth. European butter, with its higher butterfat content compared to regular butter, provides a richer, deeper buttery flavor and further enhances the cake’s moistness and luxurious mouthfeel. These two ingredients elevate the coffee cake from good to truly exceptional, ensuring it’s never dry or crumbly.
Bursting with Juicy Blueberries in Every Bite
This recipe doesn’t shy away from blueberries! We incorporate them into the batter and generously sprinkle more on top, guaranteeing a burst of sweet, tart fruit in every single slice. Whether you use fresh, plump summer blueberries or frozen ones (no need to thaw!), the cake’s robust structure holds them beautifully, preventing them from sinking. A touch of cornstarch tossed with the berries also helps prevent them from making the batter too wet, ensuring perfectly distributed fruit.
An Irresistible Buttery Brown Sugar Cinnamon Streusel
What’s a coffee cake without a fantastic streusel? Ours is beyond compare. Made with brown sugar, cinnamon, and plenty of butter, this streusel forms a crisp, crumbly, and wonderfully aromatic topping that perfectly complements the soft cake and juicy blueberries. It adds a delightful textural contrast and a warm, inviting spice that makes each bite an absolute treat. It’s designed to be borderline excessive – because when it comes to streusel, more is always better!
Bakery-Quality, Achievable at Home
While I once created popular coffee cakes as a pastry chef, this homemade version embodies all the qualities of a premium bakery treat but with an added touch of homemade love and superior ingredients. It’s a testament that you don’t need professional equipment or a commercial kitchen to produce a truly outstanding coffee cake. With simple steps and high-quality ingredients, you can bring this elevated bakery experience right into your own kitchen.
Key Ingredients for Success
Understanding the role of each ingredient is key to baking this magnificent blueberry sour cream coffee cake. Here’s a closer look at what makes this recipe shine:
European-Style Butter: The Foundation of Flavor
Don’t underestimate the power of good butter! I highly recommend using a European-style butter, such as Kerrygold, for this recipe. These butters typically have a higher butterfat content (around 82-84%) compared to American butter (around 80%). This higher fat content translates to a richer, more profound buttery flavor in your cake, as well as contributing significantly to its ultra-moist and tender crumb. It makes a noticeable difference in the final taste and texture, elevating it to truly bakery-quality.
Sour Cream: For Unrivaled Moisture and Tenderness
Sour cream is an unsung hero in many baking recipes, and it truly shines here. Its acidity helps tenderize the gluten in the flour, resulting in a softer, more delicate cake. Furthermore, its fat content adds immense moisture, ensuring your coffee cake remains incredibly moist and prevents it from drying out, even days after baking. The subtle tang also adds a wonderful complexity to the flavor profile, perfectly complementing the sweet blueberries and streusel.
Fresh or Frozen Blueberries: Versatility and Vibrancy
Whether you have access to peak-season fresh blueberries or rely on the convenience of frozen ones, this recipe works beautifully. If using frozen blueberries, there’s no need to thaw them; simply toss them with a little cornstarch as directed. This helps prevent them from sinking to the bottom of the cake and minimizes any excess moisture they might release. Both options will infuse your coffee cake with delightful bursts of fruity flavor and a beautiful purple hue.
Brown Sugar: Essential for that Perfect Streusel
While granulated sugar has its place, brown sugar is indispensable for our cinnamon streusel topping. Its molasses content gives the streusel a deeper, richer flavor and a slightly chewier, more cohesive texture than if made with only white sugar. It also helps create those wonderful golden-brown, caramelized crumbs that are the hallmark of a truly irresistible streusel.
How It’s Made
Baking this delightful coffee cake is straightforward, and the process is designed for optimal flavor and texture. Find the full list of ingredients, precise measurements, and step-by-step instructions in the detailed recipe card below!
1
Cream the butter and sugar until light and fluffy. Achieving that rich, buttery, bakery-style flavor begins here. For the best results and an extra moist, tender cake, always use a high-quality European-style butter, like Kerrygold, which boasts a higher butterfat content. Creaming them for the recommended time incorporates air, leading to a lighter crumb.
2
Mix in the wet and dry ingredients. Gradually incorporate the dry ingredients (flour, baking powder, salt) alternately with the wet ingredients (milk, sour cream). Crucially, once the flour has been added, stop mixing as soon as it’s about 90% combined. Overmixing at this stage can develop gluten, leading to a tough, dry cake – something we definitely want to avoid for that perfect tender crumb.
3
Fold in the blueberries gently. To ensure your blueberries remain intact and beautifully distributed throughout the batter without getting crushed or bleeding too much color, always fold them in by hand using a spatula. This delicate motion preserves their shape and juices, ensuring lovely bursts of fruit in every slice.
4
Spread the batter into a 9×9-inch springform baking pan and top with more blueberries. A springform pan makes removal incredibly easy, preserving the cake’s beautiful edges. Spreading additional blueberries on top ensures a vibrant, fruit-filled crust and an inviting appearance.
Extra blueberries? Don’t let them go to waste! I always have a stash in my freezer, which makes whipping up my wild blueberry scones incredibly convenient (they’re even better than any bakery’s!). Or, if I’m in the mood for something with a bright, zesty twist, my super-soft blueberry lemon loaf cake is a household favorite!
5
Make the brown sugar streusel. This crumbly topping is incredibly easy to prepare. Simply combine all the dry ingredients (flour, brown sugar, cinnamon, baking powder) and then mix in the melted butter until delightful, coarse crumbs form. This hands-on process ensures a perfectly textured streusel.
6
Sprinkle the streusel evenly over the batter. Ensure the streusel is distributed generously and uniformly over the blueberry-topped batter. This guarantees that every slice will have a satisfying crumbly topping that’s both flavorful and texturally appealing.
7
Bake until golden and cool on a wire rack. Bake the coffee cake until a toothpick inserted into the center comes out with just a few moist crumbs – never completely clean, as that indicates overbaking. Once baked, let the cake cool in the pan on a wire rack for a crucial 30 minutes before removing the springform ring. Allow it to cool completely for 1-2 hours; this ensures it sets properly and is easy to slice.
8
Drizzle your blueberry coffee cake with vanilla icing and cut into slices. Once the cake is completely cool, whisk together powdered sugar, a touch of milk, and vanilla extract for a simple yet elegant glaze. Drizzle it artfully over the cooled cake before slicing and serving. This adds an extra layer of sweetness and a beautiful finishing touch.
Sometimes, when a craving for something extra sweet hits, I opt for my easy blueberry crumb cake instead! It’s decidedly more dessert-forward and pairs absolutely perfectly with a generous scoop of vanilla ice cream.
Expert Tips for Baking the Perfect Coffee Cake
Even though this recipe is straightforward, a few expert tips can elevate your blueberry sour cream coffee cake from great to absolutely phenomenal:
Measure Your Flour Accurately: The Golden Rule of Baking
This is arguably my #1 baking tip for any recipe, especially cakes! Never scoop your measuring cup directly into the flour bag or canister. This compacts the flour, leading to you using too much, which results in a dry, dense cake. Instead, use the “spoon-level method”: fluff the flour in its container, then spoon it lightly into your measuring cup, leveling off the top with a straight edge. For the most consistently perfect results, invest in a digital kitchen scale and measure by weight!
Room Temperature Ingredients: The Key to a Smooth Batter
Ensure your butter, eggs, and especially the sour cream and milk are all at room temperature before you start mixing. Room temperature ingredients emulsify much better, meaning they blend together more smoothly and evenly. This creates a homogeneous batter that traps air efficiently, resulting in a lighter, more consistent cake texture. Cold ingredients can cause the batter to curdle and affect the final rise and crumb.
Avoid Overmixing: A Tender Crumb’s Best Friend
Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten in the flour, which can make your cake tough and chewy instead of tender and moist. A few streaks of flour remaining are perfectly fine; they’ll disappear during baking.
Prepare Your Pan Properly: For Easy Release and Perfect Edges
Using a springform pan is highly recommended for coffee cakes, as it allows for easy release without inverting the cake. Always line the bottom with parchment paper and grease the sides thoroughly with butter or a non-stick baking spray. This ensures your beautiful coffee cake comes out of the pan cleanly, preserving its perfect edges.
Serving and Storage Suggestions
This delicious coffee cake is versatile and can be enjoyed in many ways. Here’s how to make the most of it:
Serving Your Coffee Cake
This blueberry sour cream coffee cake is delightful warm or at room temperature. It’s the quintessential companion to your morning coffee or tea, making it perfect for breakfast or brunch. For a more decadent dessert, serve it slightly warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The vanilla glaze adds just the right touch of sweetness, but feel free to omit it if you prefer a less sweet option.
Storing Leftovers
To keep your coffee cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you live in a warm or humid climate, or if you plan to keep it longer, you can store it in the refrigerator for up to 5 days. Just bring it back to room temperature or gently warm a slice in the microwave before serving for the best texture.
Freezing for Later
This coffee cake freezes beautifully! Once completely cooled, wrap individual slices or the whole cake (if uncut) tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. To enjoy, thaw wrapped cake slices at room temperature or warm gently in the oven or microwave. This makes it perfect for meal prep or having a delicious treat on hand whenever a craving strikes!
Variations to Try
While this blueberry sour cream coffee cake recipe is perfect as is, it’s also a fantastic base for creativity. Here are a few ideas to customize it to your liking:
Lemon Zest Infusion
Add the zest of one lemon to the coffee cake batter along with the wet ingredients. The bright citrus notes will beautifully complement the blueberries and the tanginess of the sour cream, creating a vibrant flavor profile.
Nutty Streusel Crunch
For an added layer of texture and flavor, incorporate 1/2 cup of finely chopped pecans or walnuts into the streusel topping. Toasting the nuts lightly before adding them will enhance their flavor even further.
Mixed Berry Delight
Don’t limit yourself to just blueberries! Feel free to use a mix of your favorite berries, such as raspberries, blackberries, or chopped strawberries. Keep the total amount of berries the same and toss them with cornstarch as directed.
Chocolate Chip Swirl
For chocolate lovers, fold in 1/2 cup of mini chocolate chips along with the blueberries into the batter. The combination of chocolate and blueberries creates a surprisingly delicious pairing that’s sure to be a hit.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Blueberry Sour Cream Coffee Cake (Not Dry!)
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Equipment
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9×9 springform baking pan
Ingredients
For the Coffee Cake
- 1 1/2 cups all purpose flour, *See notes below for measuring*
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 1/2 cups fresh blueberries, *See notes below for frozen blueberries*
- 1 teaspoon cornstarch
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste or extract
- 3/4 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 cup fresh blueberries, for the top of the coffee cake
For the Cinnamon Streusel Topping
- 1 cup all purpose flour
- 1/4 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 1/4 teaspoons baking powder
- 5 tablespoons unsalted butter, melted
For the Vanilla Bean Glaze
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- 1 teaspoon vanilla paste or extract
Instructions
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Preheat the oven to 350°F/180°C. Line the bottom of a 9×9 spring form baking pan and butter the sides of the pan. Set aside.
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In a small bowl, combine the flour, baking powder, and salt. Set aside.1 1/2 cups (195 g) all purpose flour, 2 teaspoons baking powder, 1 teaspoon fine sea salt
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In a separate bowl, toss the blueberries and cornstarch together. Set aside.1 1/2 cups (215 g) fresh blueberries, 1 teaspoon cornstarch
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Cream the butter, sugar, and brown sugar for 3 minutes until light and fluffy.1/2 cup (113 g) unsalted butter, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar
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Mix in the eggs one at a time, scraping down the bowl and mixing very well before adding the next one. Then, mix in the vanilla.2 (110 g) large eggs, 2 teaspoons vanilla bean paste or extract
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Once combined, mix in the sour cream.3/4 cup (170 g) sour cream
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Add the flour mixture to the bowl. Start mixing on low speed while streaming in the milk. When it’s mostly combined, scrape down the bowl and fold in the cornstarch-tossed blueberries.1/4 cup (56 g) whole milk
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Spread the batter into the prepared cake pan, then spread the extra 1 cup of blueberries on top.1 cup (120 g) fresh blueberries
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For the cinnamon streusel, combine the flour, brown sugar, cinnamon, and baking powder. Then mix in the melted butter until crumbs form.1 cup (130 g) all purpose flour, 1/4 cup (50 g) light brown sugar, 2 teaspoons cinnamon, 1/4 teaspoons baking powder, 5 tablespoons (70 g) unsalted butter
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Spread the streusel topping over the blueberries. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 30 minutes, then unclasp the sides and remove the ring from the cake. Let it finish cooling on the rack for 1-2 hours.
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Once cool, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cake and enjoy!1 cup (120 g) powdered sugar, 2-3 tablespoons whole milk, 1 teaspoon vanilla paste or extract
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Notes
Using frozen blueberries: Do not defrost them before use! You may notice your batter has streaks of purple from the berries; that’s normal.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.