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Slice of blueberry crumb coffee cake on a white plate.

Blueberry Sour Cream Coffee Cake

This tender Sour Cream Coffee Cake is studded with fresh blueberries and topped with a buttery cinnamon streusel for a perfect breakfast or brunch treat.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 372kcal

Ingredients
 

For the cake:

  • 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)

For the topping:

  • 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

Instructions

  • Preheat oven to 350 degrees. Grease a 9 inch springform pan with cooking spray and line with a parchment round, if desired.
  • In a mixing bowl or the bowl of an electric mixer, whisk together flour, sugar, baking powder, lemon zest, and salt.
  • Add the softened butter, sour cream, milk, and egg to the bowl and beat on low speed until moistened, then increase the speed and beat until a thick, smooth batter forms. There may still be some small lumps of butter. That's okay.
  • Toss the blueberries with the 1 1/2 Tablespoons of flour, then gently stir them into the batter. Scoop the batter evenly into the prepared pan.
  • For the topping, combine the sugars, flour, cinnamon, and salt in a bowl. Use a pastry blender or your fingers to cut the butter into the flour mixture, working it in until the mixture resembles coarse crumbles. Sprinkle the crumble mixture evenly over the batter.
  • Bake for 40-45 minutes or until cake is golden and lofted and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then run a knife around the edge and release from the spring form pan before serving.

Notes

  • The cake batter is very thick and doesn't easily spread. Instead of dumping all the cake batter in the center of the pan, I spoon smaller portions around the pan then gently spread together.
  • Sour cream can be substituted with full fat plain Greek yogurt.
  • Frozen blueberries can be used, but do not thaw first or they will turn the batter purple.
  • Store leftover cake covered with saran wrap or in an airtight container at room temperature.
  • Coffee cake is wonderful served warm or at room temperature. To rewarm, place in a 350 degree oven for 8-10 minutes.
  • The cake can also be made in an 8 or 9 inch square pan.
  • To add a glaze, whisk 1/2 cup powdered sugar with the juice of 1/2 a lemon and a pinch of salt.

Equipment

9 inch Springform Pan
Course Breakfast, Dessert
Cuisine American
Keyword blueberry coffee cake, blueberry sour cream coffee cake, sour cream blueberry coffee cake

Nutrition

Calories: 372kcal | Carbohydrates: 62g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 319mg | Potassium: 118mg | Fiber: 2g | Sugar: 36g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 2mg
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