This is the BEST blueberry sour cream coffee cake…yes, even better than from your favorite bakery. When I worked as a pastry chef, it was a customer favorite, but I thought it lacked a rich, buttery flavor since it was always made with shortening.
Like my fluffy blueberry muffins, my homemade version is ten times better! It’s soft, moist, loaded with juicy blueberries, and topped with a buttery brown sugar cinnamon streusel that’s borderline excessive (in the best way).
The addition of sour cream and European butter gives it an unbelievably plush, tender crumb and that deep, rich flavor the bakery version was missing. Honestly, it’s the best blueberry coffee cake I’ve ever made!
If you’re craving something more dessert-forward, try my easy blueberry crumb cake. It’s got a firmer crumb and crispier topping and pairs perfectly with a scoop of ice cream.
How It’s Made
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Cream the butter and sugar until light and fluffy. For that rich, buttery bakery-style flavor, I recommend using a European butter like Kerrygold. Its higher butterfat content makes the cake extra moist and tender.
2
Mix in the wet and dry ingredients. Once the flour has been added, stop mixing when it’s 90% combined.
3
Fold in the blueberries. Fold the blueberries into the batter by hand to prevent them from being crushed.
4
Spread the batter into a 9×9 spring form baking pan and top with more blueberries.
5
Make the brown sugar streusel. It’s easy to make; combine all ingredients until crumbs form.
6
Sprinkle the streusel on top of the batter.
If you’re like me and always have extra blueberries, make my easy blueberry scones; they taste even better than the ones from your favorite pastry shop. Then try my super soft blueberry lemon loaf cake—it’s packed with fresh lemon!
7
Bake and cool on a wire rack. Once baked, let the pan cool on a wire rack for 30 minutes, then remove the ring. It will need to cool completely for roughly 1-2 hours!
8
Drizzle your blueberry coffee cake with vanilla icing and cut into slices.
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!)
Equipment
- 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
- 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.
- 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
- In a separate bowl, toss the blueberries and cornstarch together. Set aside.1 1/2 cups (215 g) fresh blueberries, 1 teaspoon cornstarch
- 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
- 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
- Once combined, mix in the sour cream.3/4 cup (170 g) sour cream
- 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
- Spread the batter into the prepared cake pan, then spread the extra 1 cup of blueberries on top.1 cup (120 g) fresh blueberries
- 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
- 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.
- 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
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
