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Blueberry Sour Cream Coffee Cake Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.5 from 101 reviews

If you’re a fan of moist, tender cakes with a burst of fresh fruit in every bite, you’re in for a treat with this Blueberry Sour Cream Coffee Cake Recipe. Its creamy texture and cinnamon-spiced walnut crumble make it an absolute crowd-pleaser, perfect for breakfast or an afternoon pick-me-up.

Why You Should Make This Recipe

Deliciously moist texture: Thanks to sour cream, this cake stays soft and tender, never dry or crumbly.
Fresh blueberry bursts: The blueberries add just the right amount of juicy sweetness that complements the cake perfectly.
Simple ingredients with big flavor: You probably have these staples on hand, yet the end result tastes like a luxurious bakery treat.
Beautiful presentation: The cinnamon walnut crumble layer and powdered sugar dusting create a stunning finish that’s perfect for sharing.

A close-up view of a slice of cake on a white plate, showing three main layers: the bottom layer is a golden brown crust, the middle layer is a soft light yellow cake with dark purple berry chunks spread throughout, and the top layer has a mix of baked crumbly brown sugar with more berry pieces embedded. The texture looks moist and slightly crumbly, with sugar crystals sparkling on top, and the berry juices creating dark purple streaks that run through the slice. Photo taken with an iphone --ar 2:3 --v 7 - Blueberry Sour Cream Coffee Cake, Blueberry Coffee Cake, Sour Cream Cake Recipe, Blueberry Breakfast Cake, Cinnamon Walnut Coffee Cake

Ingredients & Substitutions

This Blueberry Sour Cream Coffee Cake Recipe relies on a handful of simple, easy-to-find ingredients that each play a crucial role—from buttery richness to that perfect crumb and tangy balance from the sour cream.

Flat lay of fresh plump blueberries, a half cup of golden brown sugar, a small pile of chopped walnuts, a stick of softened salted butter, two large brown-shelled eggs, a small bowl of creamy sour cream, a heap of white all-purpose flour, and a sprinkle of warm ground cinnamon, all beautifully arranged next to a dusting of fine powdered sugar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Blueberry Sour Cream Coffee Cake, Blueberry Coffee Cake, Sour Cream Cake Recipe, Blueberry Breakfast Cake, Cinnamon Walnut Coffee Cake
  • Salted butter: Softened butter is key to achieving that light, fluffy batter texture.
  • Granulated sugar: Sweetens the cake evenly while helping with moisture retention.
  • Eggs: Room temperature eggs help emulsify the batter and provide structure.
  • Sour cream: Adds moisture and a slight tang that balances the sweetness beautifully.
  • All-purpose flour: The backbone of the cake, providing structure without heaviness.
  • Fresh or frozen blueberries: Spice up the cake with natural bursts of color and flavor; no need to thaw if frozen, just toss in flour first.
  • Brown sugar, cinnamon & walnuts: This trio creates the irresistible crumbly, crunchy layer that’s a signature of this coffee cake.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Prepare Your Pan and Preheat Oven

Begin by greasing and flouring your 9-inch Bundt pan—this ensures the cake will release easily after baking. Then, preheat your oven to 350°F (175°C) so it reaches the perfect temperature for even baking while you mix the batter.

Step 2: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. This step is vital for creating a tender cake crumb that’s delightfully airy.

Step 3: Add Eggs, Sour Cream, and Vanilla

Next, add the eggs one at a time, making sure to beat well after each addition. Don’t forget to scrape down the sides of your bowl to keep everything well combined. Then, mix in the sour cream and vanilla extract until smooth and creamy.

Step 4: Incorporate Dry Ingredients and Blueberries

Combine the flour, baking powder, and salt, then gently mix these dry ingredients into your wet batter until just blended. Now for the best part: fold in your blueberries carefully to avoid breaking them up too much. If using frozen berries, coating them in a tablespoon of flour before adding helps prevent the batter from turning blue.

Step 5: Layer Batter and Topping

Pour half the batter into the prepared Bundt pan, then sprinkle evenly with the brown sugar, cinnamon, and chopped walnuts mixture for that signature swirl of crunchy sweetness. Finally, carefully spoon the remaining batter over the top and smooth it out for even baking.

Step 6: Bake and Cool

Bake the cake for 55 to 70 minutes, or until a toothpick comes out clean or with just a few crumbs attached. Let the cake cool in the pan for about 10 minutes before flipping it onto a serving plate. If it’s a bit stubborn, a few firm taps with a knife handle will encourage it free. Dust with powdered sugar just before serving for a classic look.

How to Serve Blueberry Sour Cream Coffee Cake Recipe

A golden brown bundt cake with a twisted swirl shape, speckled with dark blueberries throughout, sitting on a white plate. The cake is dusted with a light layer of powdered sugar that highlights the ridges of the swirl. Around the plate on a white marbled surface are scattered fresh blueberries, with a beige cloth and a metal tea strainer blurred in the background. Two vintage silver forks rest near the plate, adding a rustic touch. Photo taken with an iphone --ar 2:3 --v 7 - Blueberry Sour Cream Coffee Cake, Blueberry Coffee Cake, Sour Cream Cake Recipe, Blueberry Breakfast Cake, Cinnamon Walnut Coffee Cake

Garnishes

A light dusting of powdered sugar is a must for this coffee cake—it adds a beautiful snowy finish and just a hint of extra sweetness. For an elegant touch, try sprinkling some finely chopped toasted walnuts or a few fresh blueberries on top.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or a creamy latte. If serving for brunch, accompany it with fresh fruit salad or a dollop of whipped cream to round out the flavors perfectly.

Creative Ways to Present

For a special occasion, slice the cake into wedges and serve with a drizzle of warm vanilla glaze or a scoop of vanilla ice cream. You could also plate individual servings with a sprig of mint and a few extra berries for a charming, café-style presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered at room temperature for up to 2 days or in an airtight container in the fridge for up to 5 days. This way, you can enjoy this luscious blueberry sour cream goodness whenever the craving hits.

Freezing

This coffee cake freezes beautifully! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen pieces will stay delicious for up to 3 months, ready to thaw and enjoy on short notice.

Reheating

To refresh your frozen or refrigerated slices, warm them in the microwave for about 15-20 seconds or in a 325°F oven for 10 minutes. This brings back that freshly baked softness and lets the flavors shine through once again.

FAQs

  1. Can I use frozen blueberries in this Blueberry Sour Cream Coffee Cake Recipe?

    Absolutely! Frozen blueberries can be used without thawing. Toss them lightly in flour before folding into the batter to help prevent the cake from getting blue-tinted and to stop the berries from sinking too much.

  2. What can I substitute for sour cream in this recipe?

    You can swap sour cream with an equal amount of Greek yogurt or buttermilk. Both options provide similar tanginess and moisture, ensuring your coffee cake stays wonderfully tender.

  3. How do I prevent the coffee cake from sticking to the Bundt pan?

    Grease the pan generously with butter or non-stick spray and dust it with flour before adding the batter. This creates a barrier that helps the cake release smoothly after baking.

  4. Can I use different fruits or nuts in this recipe?

    Definitely! Feel free to try other berries like raspberries or blackberries, or swap walnuts with pecans or pistachios to customize flavors and textures to your liking.

Final Thoughts

This Blueberry Sour Cream Coffee Cake Recipe is an easy yet impressive dessert that’s sure to become a favorite in your home. With its tender crumb, juicy berries, and cinnamon nutty topping, it’s a slice of comfort and joy you’ll love to share. So dust off your bundt pan and give it a try—you won’t regret it!

Print
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Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 101 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Blueberry Sour Cream Coffee Cake is a moist and tender Bundt cake filled with fresh or frozen blueberries, a crunchy cinnamon walnut layer, and a hint of vanilla. Perfectly balanced with a subtle tang from the sour cream, this coffee cake is a delicious treat for breakfast, brunch, or dessert. It bakes to golden perfection and is lightly dusted with powdered sugar to add a touch of sweetness.

Ingredients

Scale

Cake Batter

  • 3/4 cup (170g) salted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups (234g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries

Brown Sugar Walnut Layer

  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts

For Serving

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (10-cup) Bundt pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture becomes light and fluffy, about 2 to 3 minutes.
  3. Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl, then mix in the sour cream and vanilla extract until fully combined.
  4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until blended. Avoid overmixing to keep the cake tender.
  5. Fold in Blueberries: Gently fold in the blueberries. If using frozen blueberries, toss them with 1 tablespoon of flour first to prevent them from sinking.
  6. Layer Batter and Topping: Spoon half of the cake batter into the prepared Bundt pan. In a small bowl, combine the brown sugar, ground cinnamon, and chopped walnuts. Sprinkle this mixture evenly over the batter in the pan. Top with the remaining batter and smooth the surface.
  7. Bake: Bake in the preheated oven for 55 to 70 minutes, or until a knife or long skewer inserted into the center of the cake comes out clean or with just a few crumbs attached.
  8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert the Bundt pan onto a serving plate. If it does not release easily, tap the pan firmly a few times with the butt end of a knife to loosen it. Let it cool completely, then dust with powdered sugar just before serving. This coffee cake is delightful served slightly warm or fully cooled.

Notes

  • Variations: Substitute blueberries with blackberries, raspberries, huckleberries, cherries, or strawberries for different fruit flavors.
  • Nut Alternatives: Use pecans or pistachios instead of walnuts as preferred.
  • Substitutions: Greek yogurt or buttermilk can be used in equal amounts instead of sour cream for a slight variation in texture and flavor.
  • Ensure all wet ingredients like eggs and sour cream are at room temperature for best results.
  • For frozen blueberries, tossing with flour prevents sinking and color bleeding into the batter.
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