This blueberry sour cream coffee cake recipe is moist and flavorful, and bursting with amazing blueberry flavor! It is easy to make and is the perfect addition to any breakfast or brunch!
We love recipes that include blueberries! Everything from blueberry smoothies, to bakery style lemon blueberry muffins, to Maine blueberry pie, you can't go wrong with the fresh, sweet, tart taste of blueberries!
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✨ Here is why this recipe is amazing:
- This recipe is perfect for baking any time because it uses simple pantry staples! It is perfect to whip up for parties or holidays, or as a great make ahead breakfast to have ready for the work week!
- This cake is dense, and moist without being overly sweet. The blueberries pair perfectly with the cake to create a delicious taste and texture. It goes so well with a cup of coffee!
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Here's what you need for this blueberry coffee cake recipe:
½ Cup Butter- Softened to room temperature
1 Cup Granulated Sugar
1- Egg
2 teaspoon Vanilla Extract
2 Cups All Purpose Flour (divided in 1 ¾ cups & ¼ cup)
2 teaspoon Baking Powder
⅔ Cup Sour Cream
2 Cups Fresh Blueberries
1 Tablespoon Fresh Lemon Juice
1 teaspoon Lemon Zest (optional)
¼ Teaspoon Salt
🔪 How to make this sour cream blueberry coffee cake
First preheat the oven to 350 and butter an 9x9 inch square pan.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer cream butter and sugar until light and fluffy.
Add in the egg, vanilla, lemon juice and lemon zest, and sour cream and continue mixing until well blended.
In a separate medium bowl mix together 1 ¾ cups flour, baking powder, and salt.
Add the flour mixture to the butter mixture gradually, mixing after each addition, until it has all been incorporated.
The cake batter will be very thick and rich.
Place blueberries in a small bowl, pour reserved ¼ cup of flour onto them and gently stir or toss to coat them completely.
Pour berries into batter and gently fold them in with a wooden spoon or spatula until they are well distributed.
Spread the batter into the prepared pan and place in the preheated oven to bake for 35-40 minutes or until golden brown on the top and a cake tester or toothpick inserted into the center comes out clean.
❄️ Storage Tips
How to store this cake-
If you have leftover coffee cake you'll want to store it to eat later! You can wrap the pan in plastic wrap or remove the cake from the pan and place in an airtight container. It is fine stored at room temperature for a day or two but if you are storing it longer keep it refrigerated.
Can I freeze this coffee cake?
Yes! If you want to freeze this cake it is best to line your pan with parchment to make removing the finished cake easy. Allow it to cool completely, remove from the pan and then wrap in aluminum foil and plastic wrap. When ready to eat allow to thaw at room temperature for 2-3 hours. You can also freeze individual pieces and take them out to eat whenever you'd love a delicious piece of cake!
📝 Frequently asked questions, answers and tips:
This cake makes an amazing breakfast food and is perfect to just serve up a slice right out of the pan. But it it is also a delicious baked treat to have for dessert! A slice of warm coffee cake topped with a scoop of ice cream is an amazing treat! It is also delicious to top this blueberry dessert with a dollop of whipped cream on top!
The taste of lemon in this cake is subtle but if you love lemon and want to add more you can! Just add ½ teaspoon of lemon extract to the recipe! It goes really well with the flavor of the blueberries and dials up the lemon flavor beautifully!
Yes! Frozen berries make it easy to make this blueberry cake any time of the year. They will produce more juice than fresh berries so it may take a little longer for the cake to bake.
Blueberry Sour Cream Coffee Cake
Equipment
- 1 Electric Mixer
- 1 9x9 Square Pan
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
Ingredients
- ½ Cup Butter Softened
- 1 Cup Sugar
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 ¾ Cups Flour
- ¼ Cup Flour
- 2 teaspoons Baking Powder
- ⅔ Cup Sour Cream
- 2 Cups Fresh Blueberries
- 1 Tablespoon Lemon Juice
- ½ teaspoon Lemon Zest optional
- ¼ teaspoon Salt
Instructions
- First preheat the oven to 350 and butter an 9x9 inch square pan.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer cream butter and sugar until light and fluffy.½ Cup Butter, 1 Cup Sugar
- Add in the egg, vanilla, lemon juice, lemon zest and sour cream, and continue mixing until well blended.1 Egg, 2 teaspoons Vanilla Extract, 1 Tablespoon Lemon Juice, ½ teaspoon Lemon Zest, ⅔ Cup Sour Cream
- In a separate medium bowl mix together 1 ¾ cups flour, baking powder, and salt1 ¾ Cups Flour, ¼ teaspoon Salt, 2 teaspoons Baking Powder
- Add the flour mixture to the butter mixture gradually, mixing after each addition, until it has all been incorporated. The cake batter will be very thick and rich.
- Place blueberries in a small bowl, pour reserved ¼ cup of flour onto them and gently stir or toss to coat them completely.2 Cups Fresh Blueberries, ¼ Cup Flour
- Pour berries into batter and gently fold them in with a wooden spoon or spatula until they are well distributed.
- Spread the batter into the prepared pan and place in the preheated oven to bake for 35-40 minutes or until golden brown on the top and a cake tester or toothpick inserted into the center comes out clean.
- Allow to cool before cutting into 9 pieces and serving.
Nutrition
Krista
Founder & Food Blogger - Far From Normal
As the mom of 3 boys Krista knows how often moms get asked "What do we have to eat??" Her goal is to share quick, easy and delicious recipes to help you feed your family, without spending hours in the kitchen!
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