Blueberry Sour Cream Coffee Cake with Cinnamon Streusel

A slice of this blueberry sour cream coffee cake is all you need for a lazy weekend breakfast. The crumb is incredibly tender from sour cream, and every bite has bursts of berry and a ribbon of cinnamon sugar through the middle.

It comes together with pantry staples and bakes up tall and golden in under an hour. No mixer required if you are working by hand, just a couple of bowls and a whisk.

What Makes This Coffee Cake So Good

Sour cream is the secret to a crumb that stays moist for days. The berries sink into little jammy pockets, and the cinnamon sugar layer gives it that coffee cake character without being too sweet.

I make this one all year long with fresh blueberries in summer and frozen in winter. It is unfussy and reliable, exactly what I want with a cup of coffee on a slow morning.

Ingredients

• 2 cups (250 g) all-purpose flour: spooned and leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened: room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs: room temperature
• 1 tsp vanilla extract
• 1 cup (240 g) full-fat sour cream: not low-fat, for the best texture
• 1 1/2 cups (225 g) fresh or frozen blueberries: if using frozen, do not thaw
• Cinnamon sugar mixture: 1/3 cup (65 g) granulated sugar and 1 tbsp ground cinnamon, whisked together
• Streusel topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp fine sea salt, and 3 tbsp (42 g) unsalted butter, melted

Variations / Substitutions

• Swap the berries: Raspberries, blackberries, or chopped peaches all work well in place of blueberries. Keep the volume the same.
• Go gluten-free: Use a 1-to-1 gluten-free baking blend instead of all-purpose flour. The crumb will be a little more delicate, so let the cake cool fully before slicing.
• Dairy-free option: Replace the sour cream with a thick, plain dairy-free yogurt and use a vegan butter stick for the butter. The texture is slightly less rich, but still good.

If you like this cake, try my Banana Walnut Bread.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Mix the Streusel and Cinnamon Sugar

In a small bowl, stir together the 1/3 cup sugar and 1 tablespoon cinnamon for the swirl, then set it aside. In another bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Pour in the melted butter and mix with a fork until the mixture forms uneven crumbs.

The streusel should hold together when pinched but break apart easily. If it seems dusty, add an extra teaspoon of melted butter.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the 2 eggs one at a time, beating well after each, then mix in the vanilla extract.

The mixture will look pale and slightly thickened, and a ribbon of it falling from the beaters will hold its shape for a second before sinking in.

Step 3: Fold In the Blueberries

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, starting and ending with the flour. Mix just until no dry streaks remain, then gently fold in the 1 1/2 cups blueberries with a spatula.

The batter will be thick and speckled with berries. Stop folding as soon as the last streak disappears, because overmixing makes the cake tough.

Step 4: Layer the Batter and Swirl

Spread half the batter into a greased 9-inch springform pan, smoothing it to the edges. Sprinkle the cinnamon sugar mixture evenly over the top. Dollop the remaining batter over it and gently spread it to cover, using an offset spatula or the back of a spoon.

The layers do not need to be perfect. A few gaps will create a marbled effect as the cake bakes, and no one will know the difference.

Step 5: Top with Streusel and Bake

Preheat the oven to 350°F (175°C) with a rack in the middle. Sprinkle the streusel evenly over the top of the batter. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 45 to 50 minutes. If the top browns too quickly, tent it loosely with foil after 30 minutes.

The kitchen will smell like cinnamon and brown butter, and the top will be deeply golden and crunchy. Let the cake cool in the pan on a wire rack for 15 minutes before removing the ring.

Step 6: Cool and Slice the Cake

Run a thin knife around the edge of the pan, release the springform collar, and transfer the cake to a serving plate. Slice it into wedges with a serrated knife and serve warm or at room temperature.

The crumb is tender and the blueberries have burst into jammy pockets, while the streusel stays crisp on top.

A Few Notes for the Best Coffee Cake

• For the cleanest slices, let the cake cool completely before cutting. If you cannot wait, a serrated knife sawed gently will give you neat pieces while still a little warm.
• Dust the blueberries with a teaspoon of flour before folding them in if they are very juicy. This helps keep them from sinking straight to the bottom.
• This cake freezes beautifully. Wrap it whole or in individual slices in plastic wrap and then foil, and freeze for up to 3 months.

Bake times for different pans:

Storing Leftovers

• Room temperature: Keep the cake covered at room temperature for up to 2 days. A cake dome or a plate with plastic wrap works well.
• Refrigerate: For longer storage, cover and refrigerate for up to 5 days. The cake firms up a bit, but a 15-second zap in the microwave brings back that just-baked softness.
• Reheating: Warm individual slices in the microwave for 15 to 20 seconds, or in a 300°F oven for 5 minutes.

Frequently Asked Questions

Can I use yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt works well and gives a similar tang. The crumb may be a touch less tender but still excellent.

Can I make this cake without a mixer?

You can, with a sturdy whisk and a spatula. Cream the butter and sugar by hand until light and fluffy, which will take a little more elbow grease, then proceed as written.

Can I halve the recipe?

Yes. Halve all ingredients and bake in a 6-inch round pan for about 30 to 35 minutes, checking with a toothpick for doneness.

Blueberry Sour Cream Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240 g) full-fat sour cream
• 1 1/2 cups (225 g) fresh or frozen blueberries
• 1/3 cup (65 g) granulated sugar
• 1 tbsp ground cinnamon
• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) packed light brown sugar
• 1 tsp ground cinnamon (plus the 1 tbsp above)
• 1/4 tsp fine sea salt
• 3 tbsp (42 g) unsalted butter, melted

Method

 

1. Stir together 1/3 cup sugar and 1 tbsp cinnamon for the swirl. In a separate bowl, mix flour, brown sugar, 1 tsp cinnamon, salt, and melted butter into streusel crumbs.
2. Cream butter and granulated sugar until light, about 3 minutes. Beat in eggs one at a time, then vanilla.
3. Whisk flour, baking powder, baking soda, and salt. Alternate adding dry mix and sour cream to butter mixture, then fold in blueberries.
4. Spread half the batter in a greased 9-inch springform pan. Sprinkle with cinnamon sugar, then top with remaining batter.
5. Sprinkle streusel on top. Bake at 350°F (175°C) for 45-50 minutes until a toothpick comes out with moist crumbs.
6. Cool 15 minutes, remove the pan collar, and slice.

Notes

If using frozen blueberries, do not thaw them. The cake can be made a day ahead and stored covered at room temperature; the streusel will soften slightly overnight but still taste great.