Blueberry Sour Cream

Blueberry Sour Cream Coffee Cake


  • For the Cake:
    • 1 cup sour cream
    • 1 teaspoon baking soda
    • 1 3/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh blueberries
  • For the Streusel Topping:
    • 1/2 cup granulated sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup butter, chilled and cubed
    • 1 1/2 teaspoons ground cinnamon


  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Mix Sour Cream and Baking Soda: In a small bowl, mix together the sour cream and baking soda. Set aside.
  3. Combine Dry Ingredients: In another bowl, whisk together 1 3/4 cups flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add Flour and Sour Cream Alternately: Beat in the flour mixture alternately with the sour cream mixture, starting and ending with the flour mixture.
  6. Fold in Blueberries: Gently fold in the blueberries.
  7. Prepare Streusel Topping: In a separate bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and cinnamon. Mix until the mixture resembles coarse crumbs.
  8. Assemble and Bake: Spread the batter into the prepared pan. Sprinkle the streusel topping evenly over the batter. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Prep Time: 15 minutes | Baking Time: 45-50 minutes | Total Time: 60-65 minutes | Kcal: Varies | Servings: Varies

Nutrition Facts (per serving)

  • Calories: 390
  • Total Fat: 18g (Saturated Fat: 10g, Trans Fat: 0g)
  • Cholesterol: 75mg
  • Sodium: 210mg
  • Total Carbohydrates: 54g (Dietary Fiber: 1g, Total Sugars: 34g)
  • Protein: 4g

Note: The nutritional values are approximate and can vary based on the specific ingredients used.


Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them before use; add them directly to the batter to prevent discoloring the cake.

What can I use instead of sour cream?

You can substitute Greek yogurt or buttermilk for sour cream. The texture and flavor will be slightly different but still delicious.

Can this cake be made gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure other ingredients used are gluten-free as well.

How long does this cake stay fresh?

The cake stays fresh for up to 3 days at room temperature when stored in an airtight container. It can also be refrigerated for up to a week.

Can I make this cake ahead of time?

Yes, you can make it a day in advance. The flavors develop more fully when it’s left to sit overnight.

Can I freeze this coffee cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Is there a dairy-free alternative for this recipe?

For a dairy-free version, use a dairy-free sour cream substitute and a plant-based butter alternative.

Can I add nuts to the recipe?

Certainly! Chopped walnuts or pecans would be a great addition to the streusel topping for added texture and flavor.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar in the cake batter, but keep in mind that it will affect the sweetness and texture. Reducing sugar in the streusel topping is also an option.

Be the first to comment

Leave a Reply

Your email address will not be published.