Blueberry Sour Cream Coffee Cake

Name: Blueberry Sour Cream Coffee Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1/2 Cup Butter (Softened); 1 Cup Sugar; 1 Egg; 2 teaspoons Vanilla Extract; 1 3/4 Cups Flour; 1/4 Cup Flour; 2 teaspoons Baking Powder; 2/3 Cup Sour Cream; 2 Cups Fresh Blueberries; 1 Tablespoon Lemon Juice; 1/2 teaspoon Lemon Zest (optional); 1/4 teaspoon Salt

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!

Two pieces of blueberry cake on a white plate with blueberries scattered around them.

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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!

A square glass pan with a blueberry sour cream coffee cake in it.

✨ 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!

The ingredients for Blueberry Sour Cream Coffee Cake on a white marble surface. Flour, lemon, blueberries, an egg, sour cream, butter, vanilla extract, salt, baking powder, and sugar.

📝
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.

A mixing bowl with butter and sugar creamed together in it.

Add in the egg, vanilla, lemon juice and lemon zest, and sour cream and continue mixing until well blended.

A large glass mixing bowl with butter and sugar creamed together, sour cream, lemon juice, an egg and vanilla extract have been added.

In a separate medium bowl mix together 1 ¾ cups flour, baking powder, and salt.

A small bowl full of flour, baking powder and salt, there is a small whisk in the bowl.

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.

Thick cake batter in a clear glass mixing bowl.

Place blueberries in a small bowl, pour reserved ¼ cup of flour onto them and gently stir or toss to coat them completely.

Blueberries with flour in a clear glass bowl.

Pour berries into batter and gently fold them in with a wooden spoon or spatula until they are well distributed.

A glass mixing bowl with cake batter in it, flour covered blueberries have been added.

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.

A table with a yellow and white linen. There is a white plate with two pieces of blueberry cake on it. In the background is a pint of blueberries and a square pan with the remaining cake.

❄️ 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!

Two pieces of blueberry cake stacked on a white plate.

📝 Frequently asked questions, answers and tips:

How to serve this coffee cake-

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!

Can I add more lemon flavor?

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!

Can I use frozen blueberries?

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

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!

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Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast

Cuisine American

Servings

Calories 319 kcal

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 salt
1 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

Serving: 1gCalories: 319kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 253mgPotassium: 63mgFiber: 1gSugar: 23gVitamin A: 448IUVitamin C: 1mgCalcium: 80mgIron: 2mg

Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.