Blueberry Sour Cream Coffee Cake: 5 Ways to Savor Bliss

Name: Blueberry Sour Cream Coffee Cake: 5 Ways to Savor Bliss
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup fresh blueberries; 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup sour cream; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

October 15, 2025

By:

Julia marin

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Oh my goodness, let me tell you about my absolute favorite coffee cake! This blueberry sour cream coffee cake is a total showstopper. I mean, who can resist a moist, flavorful cake that’s bursting with juicy blueberries? It’s the perfect companion for your morning coffee or an afternoon pick-me-up. Growing up, I remember making this cake for family gatherings, and it always brought everyone together around the table, savoring each slice and sharing stories. The rich, creamy layer from the sour cream just elevates the whole experience, making every bite feel like a warm hug. Trust me, once you try this cake, you’ll understand why it’s a staple in my home!

blueberry sour cream coffee cake - detail 1

Ingredients List

Before you dive into making this delicious blueberry sour cream coffee cake, let’s gather all the goodies you’ll need. Trust me, having everything prepped and ready makes the process so much smoother and more enjoyable!

1 cup fresh blueberries (make sure they’re plump and juicy!)
2 cups all-purpose flour (sifted, if you like it extra fluffy)
1 cup granulated sugar (for that perfect sweetness)
1/2 cup unsalted butter, softened (let it sit out for a bit to get nice and creamy)
1 cup sour cream (this is what makes it so moist and rich!)
3 large eggs (room temperature works best)
1 teaspoon vanilla extract (for that warm, aromatic flavor)
1 teaspoon baking powder (to help it rise beautifully)
1/2 teaspoon baking soda (for that extra lift)
1/4 teaspoon salt (to enhance all those wonderful flavors)

And there you have it! Simple yet essential ingredients that come together to create a coffee cake that’s sure to impress. Let’s get to baking!

How to Prepare blueberry sour cream coffee cake

Alright, let’s get into the fun part—making this delicious blueberry sour cream coffee cake! Follow these steps, and you’ll be enjoying a slice in no time!

Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This is super important because we want the cake to bake evenly. While that’s heating up, grab a 9-inch round cake pan and grease it with a bit of butter or cooking spray, then dust it with flour. This helps prevent sticking and makes for a gorgeous release when it’s time to serve. I always find it satisfying to see a perfectly shaped cake come out of the pan!

Cream the Butter and Sugar

Now, in a large mixing bowl, let’s cream together the softened butter and granulated sugar. You’ll want to mix them until it’s light and fluffy—this usually takes about 3-4 minutes with an electric mixer. This step is key because it creates that airy texture we all love in a cake. So, don’t rush it! Just think of all the deliciousness that’s coming your way.

Combine Wet Ingredients

Next up, we’re adding the eggs—one at a time! It’s crucial to mix well after each addition. This helps to incorporate air and ensures everything blends beautifully. Once the eggs are in, stir in the sour cream and vanilla extract. Make sure to mix until it’s all smooth and well combined. You’ll start to smell that lovely vanilla aroma, and trust me, it’s going to get you even more excited to bake!

Mix Dry Ingredients

In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk to ensure everything is evenly distributed. This step helps avoid any lumps in your cake, which we definitely don’t want. I like to do this in a separate bowl to keep things organized and make sure the dry ingredients are properly mixed.

Combine and Fold

Now, it’s time to bring it all together! Gradually add the dry mixture to your wet ingredients. I like to do this in parts, mixing gently until just combined. And here’s a pro tip: when it comes to folding in those gorgeous blueberries, be super gentle! You want to avoid overmixing, which could crush the berries and turn your lovely cake a bit blue. We want those pops of juicy goodness intact!

Baking the Cake

Pour that beautiful batter into your prepared pan and spread it out evenly. Then, pop it in the oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake—it should come out clean or with just a few crumbs. Once it’s done, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience is key here, but I promise it’ll be worth it when you take that first bite!

Nutritional Information

Alright, let’s chat about the nutritional side of this scrumptious blueberry sour cream coffee cake. It’s always good to have a rough idea of what we’re indulging in, right? Here’s an estimate per slice, which is about one-eighth of the cake:

Calories: 250
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 150mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 15g
Protein: 4g

Keep in mind, these numbers can vary a bit based on the specific brands of ingredients you use or if you decide to make any substitutions. But hey, it’s cake! Enjoy it in moderation, and it’s all about balance, right?

FAQ Section

Got questions? No worries! I’ve got you covered with some common queries about this blueberry sour cream coffee cake that I often hear. Let’s dive in!

Can I use frozen blueberries?

Absolutely! Frozen blueberries work just fine in this recipe. Just make sure to toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake while baking. Plus, they’ll still burst with flavor!

What can I substitute for sour cream?

If you don’t have sour cream on hand, Greek yogurt is a fantastic alternative! It’ll give you that creamy texture and tangy flavor. You can also use buttermilk in a pinch, but I recommend sticking to yogurt or sour cream for the best results.

Can I make this cake ahead of time?

Definitely! This blueberry sour cream coffee cake actually tastes even better the next day as the flavors meld together. Just make sure to store it in an airtight container at room temperature for up to 3 days, or refrigerate if you want it to last a bit longer.

How can I tell when the cake is done?

The toothpick test is your best friend! Insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven. If you see wet batter, give it a couple more minutes and check again.

Can I add nuts to the cake?

Oh, definitely! Chopped walnuts or pecans would be a great addition for some extra crunch and flavor. Just fold them in gently with the blueberries to keep everything balanced.

Does this cake freeze well?

You bet! Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. This way, you can enjoy a slice whenever that cake craving hits! Just let it thaw in the fridge overnight before serving.

Why You’ll Love This Recipe

Incredibly moist texture that melts in your mouth thanks to the sour cream
Simple and straightforward preparation—perfect for bakers of all skill levels
Deliciously sweet and tangy flavor from fresh blueberries that makes each bite delightful
Perfect for gatherings, whether it’s a brunch, birthday, or just a cozy coffee break
Versatile enough to enjoy any time of day, from breakfast to dessert
Beautifully impressive yet easy to whip up—your guests will think you slaved over it!

Tips for Success

Want to make sure your blueberry sour cream coffee cake turns out absolutely perfect? I’ve got some tried-and-true tips that will help you achieve coffee cake glory every time!

Use Room Temperature Ingredients: This is a game changer! When your eggs and butter are at room temperature, they mix together more easily and create a smoother batter. It really helps with the overall texture of the cake.
Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing can lead to a dense cake instead of the light and fluffy texture we’re aiming for. Just mix until everything is combined and you’re good to go!
Check for Doneness Carefully: Every oven is a little different, so know your oven! Keep an eye on the baking time, and use that toothpick test to check doneness. Remember, it’s better to underbake slightly than overbake, as the cake will continue to cook a bit after you take it out.
Let It Cool: Patience is key! Allowing the cake to cool for a bit in the pan before transferring it to a wire rack helps it set and makes it easier to slice later on. Trust me, you’ll appreciate those perfect slices!
Experiment with Add-ins: Feel free to get creative! Whether it’s a sprinkle of lemon zest for brightness or some chopped nuts for crunch, don’t hesitate to customize this cake to your liking. Just be sure to maintain the balance so that the blueberries still shine through!

With these tips in your back pocket, you’re all set to create a stunning and delicious coffee cake that will have everyone raving! Happy baking!

Storage & Reheating Instructions

Now that you’ve baked this scrumptious blueberry sour cream coffee cake, you’ll want to make sure it stays fresh for as long as possible! Here’s how to store your delicious creation and enjoy it later.

First off, let the cake cool completely at room temperature before storing it. This prevents condensation from forming, which can make the cake soggy. Once it’s cooled, you can store leftovers in an airtight container. If you don’t have one handy, you can wrap it tightly in plastic wrap or foil to keep it fresh. It’ll keep well at room temperature for about 3 days, or you can refrigerate it to extend its life for up to a week.

If you want to save some slices for a later date (and trust me, you’ll want to!), you can freeze it! Just slice the cake into individual pieces, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag or container. This way, you can pull out a slice whenever that craving hits! When you’re ready to enjoy, let it thaw in the fridge overnight. No need to reheat if you prefer it cold, but if you like it warm, pop it in the microwave for about 10-15 seconds. Just be careful not to overdo it—nobody likes a rubbery cake!

With these storage and reheating tips, you can savor your blueberry sour cream coffee cake for days to come. Happy munching!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.