Blueberry Sour Cream Coffee Cake (Not Dry!)
This blueberry sour cream coffee cake is incredibly moist, soft, and tender, packed with juicy blueberries, and finished with a buttery brown sugar cinnamon streusel topping. Made with sour cream for a rich, plush crumb, it’s a simple yet elegant coffee cake you can enjoy for breakfast or dessert. It truly is the best blueberry coffee cake recipe—easy to make, loaded with fresh (or frozen!) blueberries, and finished with a vanilla bean glaze after baking.
Equipment
- 9x9 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 9x9 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.
- In a separate bowl, toss the blueberries and cornstarch together. Set aside.
- Cream the butter, sugar, and brown sugar for 3 minutes until light and fluffy.
- 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.
- Once combined, mix in the 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.
- Spread the batter into the prepared cake pan, then spread the extra 1 cup of blueberries on top.
- For the cinnamon streusel, combine the flour, brown sugar, cinnamon, and baking powder. Then mix in the melted butter until crumbs form.
- 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!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Using frozen blueberries: Do not defrost them before use! You may notice your batter has streaks of purple from the berries; that's normal.
