Name: Blueberry Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups all purpose flour; 3/4 cup granulated sugar; 3 teaspoons baking powder; 1 teaspoon lemon zest; 3/4 teaspoon salt; 1/4 cup unsalted butter (softened); 1/2 cup sour cream; 1/4 cup milk; 1 egg; 1 teaspoon vanilla extract; 1 1/2 Tablespoons flour; 1 pint blueberries (about 2 cups); 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup flour; 1/2 teaspoon cinnamon; 1/4 cup cold unsalted butter (cubed); Pinch salt

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Blueberry Sour Cream Coffee Cake is an easy, delicious cake that’s bursting with fresh blueberries and finished with a buttery streusel topping. This make ahead friendly cake is perfect for a casual breakfast or brunch gathering. Pair it with our Ham and Cheese Frittata for a complete meal!

Looking for blueberry bread instead of cake? Try our Lemon Blueberry Loaf Cake.

Why You’ll Love this Blueberry Coffee Cake

Blueberry sour cream coffee cake on a round wooden platter with one slice cut.

Table of Contents

Who doesn’t love a cake that can be eaten any time of day? A rustic, crumb topped coffee cake is just as comfortable next to your morning coffee as it is on a dessert plate. We have enjoyed this Banana Crumb Cake for years, and this Apple Crumb Cake and Pumpkin Crumb Cake are staples in our fall rotation.

But spring calls for something with brighter flavors, and this Blueberry Sour Cream Coffee Cake delivers. Bursting with plump blueberries and topped with a buttery brown sugar crumble, it’s the perfect cake to make for a weekend breakfast, spring shower, or Easter brunch menu.

This easy cake batter is made in one bowl and can be in your oven in about 20 minutes. Coffee cakes sometimes get a bad rap for being dry, but sour cream keeps this one perfectly moist with just the right amount of sweetness. We love to serve it in a spring form pan for an effortlessly gorgeous presentation!

Key Ingredients + Substitutions

Blueberries, lemon, egg, vanilla butter, milk, sour cream, flours and sugars in prep bowls.

Baking staples, including flour, baking powder, and salt.
Sugars– We use both white and brown sugars for a rich flavor that doesn’t overpower the lemon and blueberries.
Lemon zest– Using just the zest of the lemon brightens the cake.
Butter– We recommend unsalted butter, which will be used in both the cake and the crumb topping.
Sour cream– Sour cream adds moisture, flavor, and lift to coffee cakes, creating a rich and sturdy crumb. Substitute full fat plain Greek yogurt if you prefer.
Egg– This recipe needs only 1 whole egg.
Milk– We recommend 2% or whole milk, but you could also substitute almond milk.
Blueberries– Fresh or frozen blueberries work for this recipe. If you’re using frozen blueberries, stir them into the batter without thawing, so they don’t turn the batter purple.

For a full list of ingredients and amounts, see the recipe card below.

How to Make Blueberry Sour Cream Coffee Cake

Flour, baking soda, salt, and sugar whisked together.

Step 1: Whisk dry ingredients. In a bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

Sour cream, egg, and milk beaten into dry ingredients in a white bowl.

Step 2: Add wet ingredients. Add the softened butter, milk, egg and vanilla to the bowl and beat on low speed until moistened. Increase to medium speed until a thick batter is formed.

Fresh blueberries being stirred into coffee cake batter in a white bowl.

Step 3: Add blueberries. Toss the blueberries with flour, then gently stir them into the batter.

Brown sugar and butter crumb topping in a bowl.

Step 4: Make the crumb topping. Combine sugars, flour, butter, salt, and cinnamon in a bowl and use a pastry cutter or your fingers to work them together until small crumbs form.

Blueberry coffee cake batter in a spring form pan, half topped with crumble.

Step 5: Bake. Scrape the batter into the prepared pan and top with crumbs. Bake at 350 degrees for 35-40 minutes, or until set in the center.

Gold pie server holding a slice of blueberry coffee cake.

Recipe Notes + Variations

Make it in a different pan. This cake can also be made in an 8 or 9 inch square pan.
Don’t skip the flour. Tossing the berries with flour before adding to the batter keeps them from sinking to the bottom.
Add a lemon glaze. If you want a little extra tangy sweetness, whisk together 1/2 cup powdered sugar with the juice of 1/2 a lemon and a pinch of salt.
Try it with different fruits. This cake is lovely with chopped strawberries, raspberries, or blackberries. Try our Blackberry Coffee Cake!
Spread carefully. This cake batter is quite thick, making it not-so-easy to spread. To avoid smushing the berries, I scoop smaller portions of the dough around the prepared pan, then gently join them together. The cake batter will look thin, but will puff up perfectly!

Slice of blueberry crumb coffee cake on a white plate.

Storage and Make Ahead Instructions

To store, cover with saran wrap and keep at room temperature for up to 5 days.
To reheat leftover cake, bake it in a 350 degree oven for 8-10 minutes or until top is crisped and cake is warmed through.
To freeze coffee cake, tightly wrap it in a double layer of saran wrap, then place in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight at room temperature and recrisp the top in the oven.

Slice of sour cream blueberry coffee cake on a wood platter.

More Blueberry Recipes to Try

Do you have more blueberries than you know what to do with? Try these other favorites!

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