Blueberry Sour Cream Coffee Cake
This blueberry sour cream coffee cake recipe is my all-time favorite coffee cake, one that is sure to impress your guests and be the first to go at your next brunch! Moist sour cream coffee cake, bursting with delicious blueberries and coupled with a crumbly streusel topping!
If you’re a brunch lover like me, you know that a good coffee cake is a crucial component of any successful morning line up. Pair blueberry sour cream coffee cake with a savory dish like this deep-dish spinach quiche and a simple fruit or green salad. Or, keep it simple and just serve the cake! This sour cream coffee cake is the perfect complement to a hot cup of coffee or tea in the morning or for an afternoon snack.
Why is this the best Blueberry Streusel Coffee Cake Recipe?
We’re building layers of flavor in this coffee cake…juicy blueberries + sour cream cake + two layers of walnut brown sugar crumble that tucks itself into every nook and cranny of the bundt pan as it bakes!
- Incredibly Tender Crumb – No dense coffee cake here! This tender cake gets even more moist a day or two after it’s baked, making it perfect for a make-ahead recipe.
- Brown Sugar Streusel – two layers of brown sugar walnut streusel, layered both inside and on top of the cake!
- Sour Cream! – The flavor of the rich sour cream blends so well with the blueberry crumb cake, delicately flavored with almond & vanilla extracts. So delicious!
Ingredients
Sour Cream Blueberry Cake:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter – Use softened, unsalted butter.
- granulated sugar
- large eggs – Make sure eggs are at room temperature.
- vanilla extract
- almond extract
- sour cream
- fresh blueberries – You can also use frozen blueberries but the frozen berries won’t look as pretty as they will stain the batter purple.
Brown Sugar-Walnut Streusel Topping:
- brown sugar
- chopped walnuts
- ground cinnamon
How to Make Blueberry Sour Cream Coffee Cake
1. Preheat your oven to 350°F (175°C) and liberally grease and flour a bundt pan. The streusel, especially is very sticky and you want the cake to come out easily after its baked.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or the bowl of a stand mixer for this step, but mixing by hand also works well.
4. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix as this can lead to a dense cake.
6. Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the cake batter.
7. In a separate small bowl, combine the brown sugar, cinnamon and chopped walnuts for the streusel topping.
8. Pour half of the batter into the prepared bundt pan. Sprinkle half of the streusel mixture on top of the batter. Scoop the remaining batter on top and sprinkle with remaining crumble topping.
9. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. The streusel topping should be golden brown.
10. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully run a butter knife around the edge of the bundt pan before unmolding onto a wire rack to cool completely. Serve warm or completely cooled.
Serving Blueberry Coffee Cake
Serve the cake warm or at room temperature. For an added touch, you can dust the cooled cake with powdered sugar and serve it with a dollop of whipped cream or a drizzle of vanilla glaze.
How to make Sweet Vanilla Glaze:
Whisk 1/2 cup of powdered sugar with 2 tablespoons of whole milk and 1/4 teaspoon of vanilla extract.
Mixing Things Up
You can customize the recipe by adding a hint of lemon or orange zest to the batter for an extra burst of flavor.
Lemon Blueberry Coffee Cake – Stir in 1 tablespoon of lemon zest to the wet ingredients. Top with a sweet-tart lemon glaze made by whisking 2 T of fresh lemon juice into 1/2 cup of powdered sugar.
Orange Blueberry Coffee Cake – Stir in 1 tablespoon of orange zest to the wet ingredients. Top with a homemade orange glaze made by whisking 2 T of freshly squeezed orange juice into 1/2 cup of powdered sugar.
How to Store Blueberry Coffee Cake
The beauty of this blueberry coffee cake recipe is that it can be prepared in advance. Simply bake the cake and let it cool completely. Wrap it tightly in plastic wrap or store it in an airtight container for up to three days. Just before serving, sprinkle it with powdered sugar or prepare a quick glaze to drizzle over the top.
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Blueberry Sour Cream Coffee Cake
Ingredients
For the Cake:
- 1 1/2 cup all-purpose flour
- 1 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs room temperature
- 1/2 cup unsalted butter room temperature
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 1 1/2 cups fresh blueberries or frozen
For the Brown Sugar-Walnut Streusel
- 1/2 cup brown sugar lightly packed
- 1 tsp ground cinnamon
- 1/2 cup walnuts chopped
Instructions
- Preheat your oven to 350°F (175°C) and liberally grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or the bowl of a stand mixer for this step, but mixing by hand also works well.
- Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix as this can lead to a dense cake.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the cake batter.
- In a separate small bowl, combine the brown sugar, cinnamon and chopped walnuts for the streusel topping.
- Pour half of the batter into the prepared bundt pan. Sprinkle half of the streusel mixture on top of the batter. Scoop the remaining batter on top and sprinkle with remaining crumble topping.
- Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. The streusel topping should be golden brown.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully run a butter knife around the edge of the bundt pan before unmolding onto a wire rack to cool completely. Serve warm or completely cooled.