Blueberry Sour Cream Coffee Cake

Are you looking for a delectable dessert that combines the tangy sweetness of blueberries with the rich flavor of sour cream? Look no further! Our Blueberry Sour Cream Coffee Cake is the perfect treat for any occasion.

Whether you’re hosting a brunch, celebrating a special event, or simply indulging in a well-deserved dessert, this coffee cake will impress your guests and leave them craving for more.

Who is This Recipe For?

This Blueberry Sour Cream Coffee Cake recipe is for anyone who appreciates the harmony of flavors and enjoys a moist and tender cake. It’s a versatile recipe that can be served as a breakfast pastry, afternoon snack, or dessert.

If you’re a fan of blueberries, this cake will surely satisfy your cravings. Even if you’re not typically a fan of fruit-based desserts, the combination of blueberries, cinnamon, and pecans in this cake might just change your mind.

Why It’s Great

What makes our Blueberry Sour Cream Coffee Cake truly exceptional is the perfect balance of ingredients and the incorporation of sour cream into the batter. The sour cream not only adds moisture to the cake but also lends a delightful tang that complements the sweetness of the blueberries.

The addition of cinnamon and pecans provides a warm, nutty undertone and a delightful crunch in every bite. With its visually appealing swirls and layers, this coffee cake is as beautiful as it is delicious.


Brown Sugar Crumble:

  • 1 cup (132g) all-purpose flour
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, melted

Blueberry Sour Cream Coffee Cake:

  • 1 1/2 cups (195g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • Scant 1/4 tsp almond extract (optional)
  • 3/4 cup (185g) sour cream, room temperature
  • 2 cups (270g) fresh blueberries (see notes for frozen instructions)
  • Zest of 1 lemon
  • 1 tbsp cornstarch

Lemon Icing (optional):

  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice


Brown Sugar Crumble:

  1. In a medium bowl, whisk together all dry ingredients.
  2. Pour in the melted butter and mix to combine, forming a mix of large and small clumps.
  3. Refrigerate while preparing the batter.

Blueberry Sour Cream Coffee Cake:

  1. Preheat the oven to 350°F (175°C) and grease and line the bottom of a 9″ springform pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy using a hand or stand mixer with a paddle attachment.
  4. Mix in the egg and extracts, then the sour cream.
  5. In a separate bowl, toss the blueberries with lemon zest and cornstarch.
  6. Gently fold in the dry ingredients into the batter, then carefully mix in half of the blueberries using a rubber spatula. The batter will be very thick.
  7. Spread the batter in the prepared pan, top with the remaining blueberries, and then add an even layer of the chilled crumble.
  8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  9. Allow the cake to cool for about 1 hour at room temperature.

Lemon Icing (optional):

  1. Whisk together all icing ingredients and drizzle over the cooled cake.

Slice, serve, and enjoy the delightful blend of flavors and textures in this Blueberry Sour Cream Coffee Cake.

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