Indulgent Blueberry Sour Cream Coffee Cake (Moist, Buttery & Irresistible)

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There’s something about coffee cake that feels like home.

When I first moved to America, I was fascinated by the idea of cake for breakfast. In Italy, we have simple morning cakes, but nothing quite like a thick slice of blueberry-studded coffee cake beside a steaming mug of coffee. The first time I tasted one, it was tender, buttery, and layered with cinnamon streusel — and I immediately knew I needed to create my own version.

This Indulgent Blueberry Sour Cream Coffee Cake is everything you want in a cozy bake: soft crumb, juicy blueberries, rich sour cream moisture, and a buttery cinnamon crumble topping that melts into every bite.

It’s the kind of cake that disappears quickly at brunch.

Why You’ll Love This Indulgent Blueberry Sour Cream Coffee Cake

This isn’t just any blueberry coffee cake. This version delivers:

  • Extra-moist texture from sour cream
  • Fresh blueberry bursts in every bite
  • Thick cinnamon streusel topping
  • Perfect balance of sweetness
  • Bakery-style presentation

The sour cream is the secret weapon. It adds richness without making the cake heavy.

If you’re curious about how sour cream transforms baked goods, King Arthur Baking explains it beautifully here:
https://www.kingarthurbaking.com/blog

Recipe Overview

  • Prep Time: 20 minutes
  • Bake Time: 50–55 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 10 slices
  • Cuisine: American
  • Category: Breakfast / Brunch Dessert
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Ingredients for Indulgent Blueberry Sour Cream Coffee Cake

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups fresh blueberries (lightly floured)

For the Cinnamon Streusel:

  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed

Optional Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

For tips on selecting the best blueberries, check this seasonal guide from The Spruce Eats:
https://www.thespruceeats.com

Step-by-Step Instructions

Step 1: Prepare the Streusel

In a bowl, combine brown sugar, flour, cinnamon, and salt.

Cut in cold butter using a pastry cutter or your fingers until crumbly.
Set aside in the refrigerator.

Cold butter ensures thick, bakery-style crumble.

Step 2: Prepare the Batter

Preheat oven to 350°F (175°C).
Grease and line a 9-inch springform pan.

Whisk flour, baking powder, baking soda, and salt in a bowl.

In a large mixing bowl:

  • Beat butter and sugar until light and fluffy (about 3–4 minutes).
  • Add eggs one at a time.
  • Mix in vanilla.

Fold in sour cream until smooth.

Gradually add dry ingredients, mixing until just combined.

Gently fold in floured blueberries.

Flouring the blueberries prevents sinking — a small trick that makes a big difference.

For more baking science tips, Bon Appétit offers helpful beginner-friendly advice:
https://www.bonappetit.com

Step 3: Assemble

Spread half the batter into prepared pan.

Sprinkle a thin layer of streusel.

Add remaining batter.

Top generously with remaining streusel.

This layering gives the Indulgent Blueberry Sour Cream Coffee Cake a surprise cinnamon ribbon in the center.

Step 4: Bake

Bake for 50–55 minutes.

The center should be set but slightly tender.

A toothpick inserted should come out with moist crumbs.

Cool completely before removing from pan.

Step 5: Add Glaze (Optional)

Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle lightly over cooled cake.

The glaze adds a soft sweetness that complements the tart blueberries beautifully.

Pro Tips for Perfect Coffee Cake

🫐 Use Fresh Blueberries

Fresh berries hold shape better than frozen.

If using frozen, do not thaw first.

🧈 Don’t Overmix

Overmixing creates dense texture.

❄ Chill the Streusel

Cold crumble equals defined texture.

The USDA provides helpful berry storage tips here:
https://www.usda.gov

Storage Instructions

  • Room temperature: 2 days (covered)
  • Refrigerator: 5 days
  • Freezer: Up to 2 months (wrap tightly)

Warm slices slightly before serving for ultimate indulgence.

Why Sour Cream Makes This Cake So Moist

Sour cream:

  • Adds fat for tenderness
  • Balances sweetness with slight tang
  • Reacts with baking soda for lift
  • Prevents dryness

That’s why this Indulgent Blueberry Sour Cream Coffee Cake stays moist even the next day.

Perfect Pairings

Serve with:

  • Freshly brewed coffee
  • Cappuccino
  • Chai latte
  • Lightly sweetened iced coffee

For pairing inspiration, Food & Wine has excellent coffee and dessert ideas:
https://www.foodandwine.com

Nutrition Information (Per Slice Approximate)

  • Calories: 460
  • Fat: 26g
  • Carbohydrates: 54g
  • Protein: 6g

Common Mistakes to Avoid

  • Using melted butter in streusel
  • Skipping flour on blueberries
  • Overbaking
  • Removing from pan too early

Avoid these, and your Indulgent Blueberry Sour Cream Coffee Cake will turn out flawless.

Final Thoughts

This cake is:

✔ Soft and buttery
✔ Packed with juicy blueberries
✔ Crowned with thick cinnamon crumble
✔ Perfect for brunch tables

Whether you’re serving guests or simply treating yourself, this Indulgent Blueberry Sour Cream Coffee Cake brings warmth to any kitchen.

Tell me — will you drizzle the glaze or keep it classic?

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