If you love soft, buttery coffee cake that melts in your mouth, this Moist Blueberry Sour Cream Coffee Cake is a keeper. Bursting with fresh blueberries, a cinnamon crumble topping, and a drizzle of vanilla glaze—it’s that comforting, bakery-style treat you’ll want every morning.
Table of Contents
Why You’ll Love This Blueberry Sour Cream Coffee Cake
This blueberry coffee cake is classic comfort with a twist of brightness from the berries.
- Moist crumb from sour cream and milk
- Golden cinnamon streusel topping
- Balanced sweetness with fresh blueberry bursts
- Perfect for breakfast, brunch, or dessert
- Easy to make with pantry staples
- Stays soft for days
This recipe takes me back to my mom’s weekend bakes. She’d make coffee cake for her food truck customers on Sundays, but always save a few slices for us at home. I’ve kept that tradition alive—only now, it’s my kids waiting by the oven.
Ingredients You’ll Need
Each layer of this coffee cake plays a role in texture, sweetness, and aroma.
For The Coffee Cake
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1½ cups fresh blueberries
- 1 tsp cornstarch
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla bean paste or extract
- ¾ cup sour cream, room temperature
- ¼ cup whole milk
- 1 cup fresh blueberries (for topping)
For The Cinnamon Streusel Topping
- 1 cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tsp cinnamon
- ¼ tsp baking powder
- 5 tbsp melted unsalted butter
For The Vanilla Bean Glaze
- 1 cup powdered sugar
- 2–3 tbsp whole milk
- 1 tsp vanilla paste or extract
Optional Add-Ons Or Substitutes
- Use frozen blueberries (no thawing—just toss in cornstarch).
- Add lemon zest for brightness.
- Replace milk with almond milk for dairy-free option.
- Drizzle with Lemon Crumb Bar glaze for citrus flavor.
- Mix in chopped nuts for texture.
- Try with Raspberry Chia Pudding for a fruity pairing.
Step-By-Step Instructions
This cake comes together in three simple layers—cake, streusel, and glaze.
- Preheat oven: Set to 350°F. Grease and line a 9×9-inch baking pan with parchment paper.
- Mix dry ingredients: Combine flour, baking powder, and salt. Set aside.
- Prepare blueberries: Toss 1½ cups blueberries with cornstarch to prevent sinking.
- Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and flavor: Mix in eggs and vanilla until smooth.
- Combine wet and dry: Alternate adding flour mix, sour cream, and milk until batter is smooth.
- Fold in blueberries: Gently stir in coated blueberries.
- Spread batter: Pour into prepared pan and smooth the top.
- Add streusel: Mix streusel ingredients until crumbly, then sprinkle over batter.
- Top with blueberries: Scatter remaining 1 cup of blueberries on top.
- Bake: Bake 45–50 minutes or until a toothpick comes out clean.
- Cool and glaze: Once cooled, drizzle vanilla glaze before slicing.
Quick Reminders:
- Avoid overmixing once flour is added.
- Don’t skip the cornstarch—it keeps berries from sinking.
- Cool before glazing to prevent melting.
- Test doneness at the center—it should spring back lightly.
Expert Tips For Success
The key to this moist coffee cake is how you layer and handle moisture.
- Use room-temperature dairy for smooth mixing.
- Coat blueberries to prevent color bleed.
- Don’t overbake—edges golden, center tender.
- Chill leftovers to intensify flavor overnight.
- Warm slices slightly before serving for bakery freshness.
- Add an extra drizzle of glaze just before serving.
- Serve alongside Vanilla French Beignets for a full brunch spread.
These details elevate a simple cake into something café-worthy.
Serving Suggestions
This coffee cake pairs beautifully with a variety of flavors and occasions.
- Serve warm with coffee or tea.
- Pair with Cinnamon Roll Energy Bites for breakfast variety.
- Add whipped cream or ice cream for dessert.
- Cut into squares for brunch buffets.
- Dust with powdered sugar instead of glaze for a lighter finish.
- Pack slices for road trips or school snacks.
Every bite gives that perfect mix of tender crumb, spice, and fruit.
Storing And Reheating
This cake stays moist thanks to sour cream and the juicy berries.
How To Store It
- Cool completely before storing.
- Keep at room temperature for 2 days covered.
- Refrigerate up to 5 days in airtight container.
- Freeze slices for up to 2 months wrapped tightly.
- Thaw in fridge overnight before serving.
How To Reheat It
- Microwave: 10–15 seconds for single slices.
- Oven: 325°F for 5–8 minutes for larger portions.
- Air Fryer: Reheat at 300°F for 2–3 minutes.
- Add a touch of glaze after reheating for shine.
It stays moist and bakery-soft, even after a few days.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, just toss them in cornstarch and use without thawing.
Can I make it dairy-free?
Use vegan butter, plant-based yogurt, and almond milk.
Can I skip the glaze?
Sure! The cake’s flavor holds up beautifully without it.
Final Thoughts
This Moist Blueberry Sour Cream Coffee Cake is everything a homemade dessert should be—soft, rich, and made with love. Whether you serve it warm from the oven or chilled the next day, it’s the kind of treat that feels like home.
- Keep it moist with sour cream and milk.
- Let the berries shine.
- Bake with patience, and you’ll taste the love.
And if you loved this recipe, you’ll also enjoy my Cherry Crumb Pie or Strawberry Cheesecake Dump Cake for your next fruit-filled bake.
Moist Blueberry Sour Cream Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and line a 9×9-inch baking pan with parchment paper.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- Toss 1½ cups blueberries with cornstarch. Set aside.
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in eggs and vanilla.
- Alternate adding flour mixture, sour cream, and milk until smooth. Fold in coated blueberries.
- Pour batter into prepared pan and smooth the top.
- Mix streusel ingredients in a bowl until crumbly. Sprinkle over batter, then top with remaining 1 cup blueberries.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Whisk glaze ingredients until smooth. Drizzle over cooled cake before slicing.
Nutrition
Notes
- Coating blueberries in cornstarch helps prevent sinking and color bleed.
- Let cake cool before glazing to avoid melting the glaze.
