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Sour Cream Blueberry Coffee Cake

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Rise and shine, my baking besties! Jeviko here, popping in to brighten up your morning with a warm invitation into my sunny kitchen. I’ve got the coffee brewing strong and a showstopping streusel-swirled beauty cooling on the counter – my famous Sour Cream Blueberry Coffee Cake. One light fluffy bite is all it takes to understand why this has become my most requested breakfast treat for lazy weekend mornings!

This cake holds a special place in my heart and on my breakfast table. It all began years back when I was craving an indulgent way to elevate my daily routine of coffee sipping. I wanted something fruity and sweet but with a little tang to balance out the rich, buttery flavors I adore in the morning. After rounds of testing, I landed on the ultimate combo – an ultra-moist sour cream cake base chock full of plump juicy berries, all topped with the crowning glory – a crunchy brown sugar streusel that bakes to crispy bakery-style perfection.

The beauty of this cake lies in its simplicity. With just a bowl and whisk, anyone can whip up this stunner that looks and tastes gourmet. Buttery and vanilla-laced cake studded with jeweled berries, that first slice revealing swirls of ruby red poking through the golden brown crust. And the flavor – oh that incredible flavor! Sweet bursts of berry complemented by the slightest tang of sour cream. Every forkful is downright dreamy with a cup of dark roast.

I’m certain that after one bite of this Sour Cream Blueberry Coffee Cake gracing your breakfast table, you’ll be floating through the rest of your day on a sweet cloud of happiness. So grab your bundt pan, preheat that oven and let me teach you how to bake up the ultimate morning magic. I promise you won’t miss that store-bought muffin once you sink your teeth into this bakery-worthy beauty! Now who’s ready for some cake? ☕️🧁

Before we get baking, here are answers to some frequently asked questions about this recipe:

Should I use fresh or frozen blueberries?

Both fresh and frozen blueberries work wonderfully in this recipe. Use fresh when they are in peak season for maximum juicy flavor and texture. Frozen blueberries make a great substitute during the off-season or year-round. They lock in sweetness and nutrients at the time of freezing. Make sure to thaw and drain frozen berries before folding into the batter to prevent excess moisture.

What if I don’t have sour cream?

Full-fat Greek yogurt makes an excellent substitute for sour cream. It provides a similar tangy flavor and creamy texture. Just be sure to stick to plain, unsweetened yogurt. The sweetened varieties could throw off the flavor balance.

Can I swap the blueberries for something else?

Absolutely! This versatile coffee cake adapts well to all kinds of mix-ins. Try raspberries, blackberries, chopped peaches, nectarines, plums or cherries in place of the blueberries. Adjust any added spices or flavors to complement the new fruit.

What’s the topping made of?

The topping is a brown sugar and cinnamon streusel that bakes up ultra crispy on top. The coarse crumbs provide the perfect sweet crunch to contrast the soft, fruity cake.

Now let’s get to baking! Be sure your ingredients are at room temperature before starting.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes


For the Cake:

  • 1 1⁄2 sticks (12 tablespoons) unsalted butter, softened to room temperature
  • 1 1⁄4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup full-fat sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1⁄4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 2 cups fresh or thawed frozen blueberries

For the Streusel Topping:

  • 1⁄2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 cup all-purpose flour
  • 6 tablespoons unsalted butter, cold and cubed
  • 1⁄2 cup chopped walnuts or pecans (optional garnish)


  1. Preheat oven to 350°F. Grease a 9 or 10-inch round or bundt cake pan with butter or nonstick spray. Set aside.
  2. In a large bowl using a hand mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla until fully incorporated.
  3. In another bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until just combined. Gently fold in the fresh blueberries.
  4. For the streusel topping, combine the brown sugar, cinnamon and flour in a small bowl. Cut in the cold butter cubes using a fork or pastry blender until pea sized crumbles form.
  5. Pour half the batter into the prepared cake pan and smooth the top lightly. Sprinkle with half the streusel topping. Pour over the remaining batter in dollops then top with the rest of the streusel.
  6. Bake for 45-50 minutes until a toothpick inserted in the center comes out mostly clean. If browning too quickly, loosely tent foil over the top during the last 15 minutes.
  7. Allow cake to cool completely before removing from the pan. Dust with powdered sugar and top with extra blueberries just before serving if desired. Enjoy!

Cooking Tips:

  • Be sure your ingredients are at room temp before mixing for best volume.
  • Resist overmixing the batter to prevent denseness.
  • Frozen berries work great too – no need to thaw before folding in.
  • Play around with different streusel mixes like oats, nuts or coconut.
  • For pretty swirls, drizzle the batter with melted berry jam before topping with streusel.
  • Dust with powdered sugar or glaze lightly just before slicing.

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