Looking for a super moist blueberry coffee cake recipe? This blueberry sour cream coffee cake will be right up your alley! Made with simple ingredients, this blueberry coffee cake with sour cream stays ultra moist and perfect for any breakfast or brunch.
Do you love enjoying coffee cake on occasion for breakfast or brunch? This super moist coffee cake recipe is perfect for when you’re looking to bake a coffee cake with blueberries.
Made with sour cream, this coffee cake recipe stays super moist and tender. Topped with a simple 3-ingredient streusel topping and a simple glaze, this coffee cake goes from good to incredible!
In this post I’ll show you how to make a coffee cake with fresh or frozen blueberries, what pan is best to bake with, the tools you’ll need and ingredients that can be substituted.
What do I need to make sour cream coffee cake?
- Sour Cream – this is the go-to ingredient to keep your coffee cake ultra moist. The sour cream adds some extra fat to the batter to keep it smooth and lock in moisture to prevent it from drying out.
- Granulated sugar – for this recipe go with regular white granulated sugar.
- Vegetable Oil – to keep your cake moist, I recommend using oil instead of butter. While butter is great for flavor, it doesn’t keep cake as moist like oil does.
- Egg – this is necessary for leavening and to help the cake retain its shape once cut.
- Vanilla extract – ideal for adding delicious flavor to the cake.
- All purpose flour – necessary in creating a delicious, fluffy cake.
- Baking powder – needed for helping the cake rise when baking.
- Salt – essential for flavor of the cake and to balance the sweetness. I don’t recommend leaving this out.
- Blueberries – fresh blueberries are ideal for baking, however, you can also use frozen blueberries. If using frozen, make sure they are completely thawed before adding to the batter.
How do I make a crumble topping for coffee cake?
- All purpose flour – needed to creating the appropriate texture of crumble.
- Light brown sugar – adds sweetness and when baked will provide a delicate crunch to every bite.
- Butter – salted or unsalted, the melted butter helps provide the necessary moisture to create the crumbles.
What do I need to make glaze for coffee cake?
- Powdered sugar – a staple ingredient in any frosting recipe, powdered sugar will give your glaze its smooth, sweet texture and taste.
- Milk or Cream – whole milk or cream is needed to take the powdered sugar from dry to creamy. A little bit goes a long way.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make blueberry coffee cake with sour cream?
To make a coffee cake, begin by mixing the wet and dry ingredients in separate bowls. For the wet ingredients, whisk together the sour cream, sugar, oil, egg and vanilla. For the dry ingredients, combine the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients a few spoonful’s at a time. Whisk together the wet and dry ingredients using a large whisk. This helps create a smooth batter and prevent lumps from forming.
In a small bowl, add the blueberries and coat with the tablespoon of flour. Coating the berries in flour prevents them from sinking to the bottom of the cake when baking.
Gently fold the blueberries into the batter of the cake using a rubber scraper.
What pan is best for making a blueberry coffee cake recipe?
After testing many coffee cake recipes, I’ve discovered the best pan for a coffee cake is a simple 8 x 8″ square pan. It bakes the most evenly and creates the perfect sized slice.
I’ve used a round springform pan, which creates a pretty triangular slice, but takes a long time for the cake to bake through in the center (sometimes over an hour.) This creates overbrowned edges and un underbaked center.
A tube pan or “Bundt” pan is often used in making coffee cake. However, when baking a cake in a Bundt pan, you’re not able to bake the cake with a streusel topping. Because once the cake is baked, it is then inverted (turned upside down). You could make the coffee cake without the streusel topping as just add glaze if you like.
Ingredient Substitutions and Recommendations for blueberry coffee cake with sour cream:
- Greek Yogurt – if you don’t have sour cream at the ready, plain Greek yogurt is a great alternative. Greek yogurt will also provide a nice creaminess to the batter and help keep the cake super moist.
- Lemon or Almond extract – depending on your flavor preference, substituting lemon or almond extract for the vanilla extract can add a complimentary flavor to the cake. A few drops of these can also be added to the glaze.
- Granular Monk Fruit Sweetener – if you’re looking to cut some calories and refined sugar from the recipe, you can swap granular monk fruit sweetener, I like Whole Earth Granular Sweetener for sugar.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
How do I make a glaze for blueberry sour cream coffee cake?
A frosting glaze is very simple to make. In a small bowl, stir together powdered sugar and milk. Stir until smooth and the powdered sugar is completely dissolved.
The glaze consistency should be slightly thick, smooth and creamy. It should thickly coat a spoon, and be able to be drizzled over the cake.
Frequently asked questions about making blueberry sour cream coffee cake:
The added fat in sour cream creates an extra moist cake batter. Once baked it creates a super moist, tender cake. The fat in the sour cream helps preserve the moisture in the cake, and shortens the gluten strands, creating a super moist cake. I also use sour cream in my Dutch Apple Cake recipe.
Instead of sour cream you can substitute a full-fat, plain Greek yogurt, which has the same consistency of sour cream. You can also substitute mayonnaise for sour cream, as it is similar in consistency and has a similar fat content.
Cottage cheese and sour cream are to very different ingredients. Sour cream has a very creamy, thick and smooth texture, where cottage cheese has a lumpy, curd-like texture. Cottage cheese has a lower fat content than sour cream. If you would like a low-fat alternative to sour cream, cottage cheese can be used if pureed to a smooth texture.
Love baking with blueberries? Check out our other popular blueberry recipe ideas:
- Blueberry Oatmeal Breakfast Bars
- Blueberry Cobbler Dump Cake
- Creamy Blueberry Pie
- Blueberry Overnight Oats
- Blueberry Cream Cheese Breakfast Braid
- Baked Blueberry Oatmeal
- Blueberry Protein Muffins
- Cream Cheese Lemon Blueberry Scones
- Blueberry Waffles from Scratch at Kylee Cooks
If you loved this blueberry coffee cake recipe, check out some of these other similar posts:
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Video
Blueberry Sour Cream Coffee Cake
Equipment
- 8 x 8 Pan This 8 x 8 square cake pan is perfect for coffee cakes, brownies, bars and more!
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave. Excellent for melting butter!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
Cake Ingredients:
- 3/4 cup sour cream
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup + 1 Tbsp. all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries fresh or frozen
Streusel Topping:
- 2/3 cup all purpose flour
- 2/3 cup light brown sugar
- 3 tablespoons butter melted
- 1 teaspoon cinnamon optional
Glaze:
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk or cream
Instructions
- Preheat oven to 350 degrees. Lightly spray an 8 x 8" square pan or baking dish with non-stick baking spray. Set aside.
- To a mixing bowl add the sour cream, sugar, egg, oil and vanilla. Whisk together well until smooth. Set aside.
- In a separate bowl, combine the dry ingredients; 1 1/2 cups flour, baking powder and salt. Whisk together well. Gradually add the dry ingredients to the wet ingredients. Using a large whisk, combine well. The batter should be thick, smooth and lump-free.
- In a small bowl, add the blueberries and remaining 1 tablespoon of flour. Coat the blueberries in the flour. (If using frozen blueberries, make sure they are thawed completely.) Add the coated blueberries to the cake batter. Using a rubber scraper gently fold the blueberries into the batter.
- Pour the batter into the prepared pan, spreading the batter evenly into the bottom of the pan.
Crumb Topping:
- In a separate bowl, combine the flour, brown sugar and cinnamon (if using) with a fork. Add in the melted butter and combine to create a crumble, gravel-like texture. Sprinkle the crumble topping over the top of the coffee cake batter.
- Bake the coffee cake at 350 degrees for 40-45 minutes. The center of the cake should be set and firm. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free the cake is done.
- Remove from oven and let cool for 10-15 minutes. Mix together the glaze, by combining the powdered sugar and milk in a small bowl. Mixture will be slightly thick. Drizzle over the top of cake. Let glaze set for 10 minutes before slicing and serving.
Notes
Nutrition
You mentioned cinnamon in the topping instructions, but did not list it in the ingredients list nor how much to use. Nevertheless, I added some and the cake was very good and easy to make.
Julie – thanks so much for bringing this to my attention. I will edit the recipe to make sure I reflect that 1 teaspoon of cinnamon can be added to the topping. It is optional and the topping will work without it. Glad you enjoyed the cake! -Erin
Delicious!! I skipped the glaze. Easy to make & came out great.