Ultimate Blueberry Sour Cream Coffee Cake: Moist, Jammy & Crumbly Perfection
Prepare to be enchanted by the Ultimate Blueberry Sour Cream Coffee Cake, a dessert that promises an unforgettable experience with every single bite. This exceptional recipe masterfully combines a luxuriously moist and fluffy sour cream cake base, brimming with the juicy sweetness of jammy blueberries, and crowned with an irresistible crunchy streusel topping. It’s a symphony of textures and fresh flavors, making it the perfect centerpiece for a delightful afternoon tea, a decadent brunch, or a light and refreshing summer dessert.
This recipe truly has it all: a divinely fluffy, buttery, and incredibly moist sour cream cake infused with a delicate hint of bright lemon zest. Each slice is bursting with tender, sweet blueberries, perfectly complemented by a rich, crunchy cinnamon crumb topping. It’s a harmonious blend of flavors and textures that will undoubtedly become a firm favorite in your baking repertoire.
Whether enjoyed on its own with a cup of freshly brewed coffee, or elevated with a dollop of creamy vanilla ice cream, a vibrant drizzle of Blueberry Coulis, a spoonful of luscious Blueberry Compote, or a cloud of light Chantilly Cream, this Blueberry Crumb Cake is designed to impress your guests and add a touch of sophistication to any gathering, especially during the warmer months.
Looking for more delightful coffee cake ideas? Explore these fantastic recipes:
- Strawberry Crumble Cake
- Pear Crumble Cake
- Applesauce Crumb Cake
Essential Ingredients for Your Blueberry Sour Cream Coffee Cake
Crafting the perfect Blueberry Coffee Cake starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need to create this masterpiece:
For precise measurements, please refer to the detailed recipe card below.
Ingredient Notes:
- Blueberries: You have the flexibility to use either fresh blueberries or frozen blueberries. If opting for frozen, it’s crucial to thaw them completely and drain them thoroughly. Excess moisture from frozen berries can extend baking time, potentially leading to an over-baked, dry cake or a burnt crumb topping.
- Butter: For the cake batter, ensure you use unsalted butter at true room temperature. It should be soft enough to leave an indent when pressed but not greasy or melted. This consistency is vital for proper creaming with sugar, creating a light and airy cake structure. Interestingly, for the streusel topping, we actually use melted butter, which helps create those perfectly crisp, cohesive crumbs.
- Lemon Zest: While optional, a touch of fresh lemon zest is highly recommended. Its bright, citrusy notes cut through the sweetness of the blueberries and the richness of the cake, adding a wonderful balance and enhancing the overall flavor profile.
- Eggs: Always use large eggs at room temperature. Cold eggs can cause the softened butter to seize and curdle when combined, leading to a less homogeneous batter. Room temperature ingredients emulsify better, resulting in a smoother, more uniform cake batter.
- Sour Cream: This is the star ingredient for the cake’s incredible moisture and signature tangy flavor. Always opt for full-fat sour cream for the best texture and richness. While full-fat Greek yogurt can be a substitute in a pinch, sour cream imparts a unique light tang and a superior moist crumb that’s hard to beat.
- Sugar: You’ll need two types of sugar for this recipe. Caster sugar (or fine white sugar) is used in the cake batter for its ability to dissolve easily and create a tender crumb. Brown sugar, with its molasses content, adds depth of flavor and a lovely chewiness to the crunchy streusel topping.
- Cinnamon: A key spice for the streusel topping, cinnamon beautifully complements the blueberries and adds a warm, inviting aroma. If you’re a cinnamon lover, feel free to add a smaller amount to the cake batter for an extra layer of spice.
- Flour, Baking Powder, Baking Soda, Salt: These dry ingredients form the structure and provide the lift for your cake. Sifting them together ensures they are evenly distributed and helps prevent lumps, contributing to a smooth batter and tender cake.
How to Make This Irresistible Blueberry Crumb Cake: A Step-by-Step Guide
Creating this Blueberry Sour Cream Coffee Cake is a straightforward and rewarding process. Follow these steps for a perfectly baked, delicious treat:
- Begin by preheating your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Prepare a 23 cm / 9-inch springform pan by lining its bottom with a piece of baking paper or parchment paper. This step ensures easy removal of your finished cake. Set the prepared pan aside.
1. Crafting the Perfect Cinnamon Brown Sugar Crumb Topping
- In a small microwave-safe bowl, melt the butter. Set it aside to cool slightly. In a separate medium bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Whisk these dry ingredients together until well combined.
- Photo 1: Pour the slightly cooled melted butter over the dry ingredients. Using a spatula, mix until a thick, shaggy dough begins to form. Then, gently use your fingertips (be careful if the butter is still warm!) to work the dough, breaking down any large clumps until you achieve uniform, small, delightful crumbs. Place this streusel mixture in the fridge to chill while you prepare the cake batter. Chilling helps the crumbs maintain their shape and crispness during baking.
2. Preparing the Moist Sour Cream Cake Batter
- Photo 2: In a large mixing bowl (if using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment, combine the softened unsalted butter, caster sugar, and fresh lemon zest. Beat on medium speed for approximately 3 to 5 minutes. The mixture should become noticeably lighter in color and fluffy in texture. Remember to stop and scrape down the sides and bottom of the bowl periodically to ensure all ingredients are thoroughly incorporated. This creaming process incorporates air, essential for a light cake.
- Photo 3: Add the large eggs one at a time, mixing on medium-low speed after each addition until fully combined. Continue mixing until you achieve a thick, homogenous, and fluffy mixture that resembles a soft paste.
Troubleshooting Tip: If your mixture appears to split or curdle after adding the eggs, it’s usually an indication that either the butter was too cold or too warm, or the eggs were too cold. Try mixing for a little longer on medium speed to encourage emulsification by slightly increasing the mixture’s temperature. If it still doesn’t come together perfectly, don’t worry! It will smooth out once you incorporate the dry ingredients.
- Photo 4: Next, add the full-fat sour cream and vanilla extract to the bowl. Mix on low speed just until these wet ingredients are fully combined. Again, scrape down the sides and bottom of the bowl to ensure everything is well-mixed.
- Photo 5: Finally, sift in all the dry ingredients: plain/all-purpose flour, baking powder, baking soda, and a pinch of fine table salt. Mix on the lowest speed until the flour is just incorporated and no dry streaks remain. It’s crucial not to overmix the batter at this stage, as overworking the gluten can lead to a tough, dry cake. The batter should appear relatively thick but maintain its fluffy texture.
3. Assembling and Baking Your Coffee Cake Layers
- Photo 6: Pour the prepared cake batter evenly into your lined springform pan. Use a small offset spatula or the back of a spoon to gently spread the batter out, creating a smooth, flat layer.
- Photo 7: Carefully arrange the blueberries over the cake batter, forming a relatively uniform layer. For best results and to prevent burning or sticking, try to keep the blueberries slightly away from the very edges of the pan.
Pro Tip: Placing the blueberries directly on top of the batter, rather than folding them in or creating a middle layer, ensures they don’t sink to the bottom during baking. This method also allows the cake to bake more evenly.
- Photo 8: Retrieve the chilled crumb topping from the fridge. If any large chunks have formed, gently break them down with your fingers. Evenly sprinkle this delightful streusel mixture all over the blueberries and the sour cream cake batter.
- Carefully place the assembled cake into your preheated oven. Bake for approximately 45 to 50 minutes. The cake is ready when the streusel topping is beautifully golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean, with no wet batter attached.
Doneness Test: If you gently jiggle the pan and observe any rippling or liquid-like movement in the center, your cake requires more baking time.
- Once baked, remove the cake from the oven and place it on a wire rack to cool down completely before attempting to remove it from the springform pan. This crucial cooling period allows the cake to set properly and prevents it from crumbling. Optionally, for an elegant finish, dust the cooled cake with a sprinkle of icing sugar (powdered sugar) just before serving. For an extra touch of sweetness, you could also prepare a simple vanilla glaze to drizzle over the top.
Frequently Asked Questions About Blueberry Sour Cream Coffee Cake
Despite its name, a “coffee cake” traditionally does not contain any actual coffee. The term refers to a cake that is perfectly suited to be served with coffee, typically for breakfast, brunch, or afternoon tea. These cakes are often characterized by their soft, moist cake batter (frequently enriched with sour cream or yogurt) and a delicious streusel or crumb topping. Fruits, nuts, or other flavorings can be incorporated as additional layers or mixed into the batter to enhance its taste.
Absolutely! You can be a step ahead by preparing the streusel topping up to 24 hours in advance. Simply make it as directed, then store it in an airtight container in the refrigerator. Before using, give it a quick crumble with your fingers to break up any larger chunks that may have formed while chilling.
Yes, frozen blueberries work wonderfully here! However, to prevent any issues with baking time and cake texture, I highly recommend thawing the frozen blueberries completely and draining them very well before adding them to the cake. Using them directly from the freezer can significantly lower the batter’s temperature, leading to a longer baking time. This extended baking can result in a drier cake overall and potentially an over-browned or burnt crumb topping.
This versatile blueberry cake is delicious on its own, perhaps simply dusted with confectioner’s sugar for a classic look. However, you can easily elevate it with various toppings. Consider a scoop of vanilla ice cream, a vibrant Blueberry Coulis, a warm Blueberry Compote, a luxurious Mascarpone Whipped Cream, or a rich Crème Anglaise. Each option adds a unique layer of flavor and texture, transforming it into an even more indulgent treat!
While this recipe is written for all-purpose flour, many bakers have successfully adapted coffee cakes to be gluten-free. You would typically need to substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Keep in mind that gluten-free flours can absorb liquids differently, so you might need slight adjustments to the liquid content, and the cake’s texture might be slightly denser.
A 23 cm / 9-inch springform pan is highly recommended for this recipe. The springform design allows you to easily release the cake without inverting it, which is especially beneficial for cakes with delicate toppings like streusel. A regular round cake pan of the same size could work, but you’d need to be extra careful when removing the cake.
Expert Tips for a Perfect Blueberry Sour Cream Coffee Cake
- Achieving the Ideal Butter Temperature: The temperature of your butter is paramount for the cake batter. Ensure it’s truly soft and at room temperature (ideally between 18-20 degrees C / 65-68 degrees F) before you begin creaming it with the sugar. If the butter is too cold (hard to dent with a finger) or too warm (appears greasy or melted), the emulsion can break when eggs are added, resulting in a split mixture. Should this happen, try mixing on high speed for an extra minute or two to encourage the emulsion to come back together. If it’s still not perfectly smooth, don’t fret; it will usually resolve once the flour is incorporated.
- Blueberry Placement Options: While I recommend layering the blueberries on top of the batter to prevent sinking and ensure even baking, you have alternatives. You can gently fold the blueberries directly into the cake batter before pouring it into the pan. Another method is to pour half the batter, add the blueberries, and then top with the remaining batter. Experiment to find your preferred method, but for that vibrant, distinct blueberry layer, placing them on top is key. Remember to keep the berries slightly away from the pan edges to prevent them from burning or sticking.
- Knowing When Your Cake is Done: The crumble topping can sometimes make it tricky to visually assess the cake’s doneness. A good indicator that the cake is still underbaked is if the center jiggles noticeably when you gently shake the pan. The most reliable method is the classic toothpick or wooden skewer test: insert it into the very center of the cake; it should come out clean or with only a few moist crumbs attached, indicating it’s fully baked through.
- Avoid Overmixing the Batter: After adding the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and dry cake. We want a light and fluffy crumb, so mix only until no streaks of dry flour are visible.
- Cooling is Crucial: Patience is a virtue, especially when it comes to cooling. Allow the cake to cool completely on a wire rack before attempting to slice or remove it from the pan. This allows the cake’s structure to set, preventing it from collapsing or crumbling when cut. Warm cake can be fragile!
Storing & Freezing Your Blueberry Sour Cream Coffee Cake
To keep your Blueberry Sour Cream Coffee Cake at its best, store it at room temperature in an airtight container or tightly covered with plastic wrap or aluminum foil. It will remain wonderfully fresh and moist for up to 3 days. If your kitchen is particularly warm, you can store it in the refrigerator, but allow it to come to room temperature before serving for the best texture and flavor.
While you can technically freeze slices of this cake, it’s generally recommended to enjoy it fresh. Freezing can sometimes alter the delightful crispness of the streusel topping, making it slightly softer or chewier upon thawing. If you do choose to freeze, wrap individual slices tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag for up to one month. Thaw at room temperature before serving.
More Summer Dessert Ideas to Explore
If you’ve fallen in love with this Blueberry Sour Cream Coffee Cake, you’ll be delighted by these other fantastic dessert recipes perfect for warmer weather:
- Fresh Apricot Crumble with Oat Topping
- Rustic Blackberry Tart (Blackberry Galette)
- Light and Airy Strawberry Mousse Cake
- Adorable Mini Blueberry Cheesecakes
- Easy Yogurt Plum Cake
- Classic Peach Tarte Tatin
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe Card
Blueberry Sour Cream Coffee Cake
Print Recipe
Equipment
- 23 cm / 9-inch Springform Pan
Ingredients
Crumble Topping
- 50 gr Unsalted Butter, melted
- 100 gr Plain / All-Purpose Flour
- 50 gr Brown Sugar
- 1 1/2 teaspoon Cinnamon
Sour Cream Cake
- 120 gr Unsalted Butter, soft
- 120 gr Caster Sugar
- 1 teaspoon Lemon Zest
- 2 large Eggs, at room temperature
- 150 gr Sour Cream
- 1 1/2 teaspoon Vanilla Extract
- 225 gr Plain / All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 pinch Fine Table Salt
- 300 gr Blueberries, fresh or frozen, thawed & drained
Instructions
- Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Line a 23 cm / 9-inch springform pan with a piece of baking paper and set aside.
Crumble Topping
- Melt the butter in a small microwave-safe bowl and set aside.
- In a separate medium bowl, combine the all-purpose flour, brown sugar and cinnamon. Mix to combine then pour in the melted butter. Mix with a spatula until a thick dough starts to form. Using your fingers, work the dough (carefully if the butter is still hot) until uniform then break down the larger chunks to get small crumbs. Place in the fridge.
Sour Cream Cake
- In a large bowl (with a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment, cream the soft butter, caster sugar and lemon zest on medium speed for about 3 to 5 minutes or until it turns lighter in colour and gets fluffy. Stop to scrape the edges of the bowl when needed.
- Add the eggs one at a time, mixing on medium-low speed until fully combined. You should get a thick, fluffy paste-like mixture (See note 1).
- Pour in the sour cream and vanilla extract. Mix for a minute or until just combined.
- Sift in the flour, baking powder, baking soda and salt. Mix until just combined (see note 2); the batter should appear relatively thick but fluffy.
Assembling the cake
- Pour the cake batter into the prepared pan. Using a small offset spatula or the back of a spoon, spread it around to get a flat layer.
- Top the batter with all the blueberries to create a relatively uniform layer (see note 3).
- Take the crumb topping out of the fridge. If needed, break down any large chunks with your finger. Sprinkle all over the blueberries.
- Place in the oven and bake for 45 to 50 minutes or until the streusel topping is golden and a toothpick inserted in the middle of the cake comes out clear.
- Place on a wire rack and leave to cool down completely before removing from the pan. Optionally, dust with powdered sugar before serving.
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Notes
- If your mixture splits when you add the eggs, it is usually an indication that the butter was either too cold or too warm, or the eggs were too cold. You can try to mix for a little bit longer to increase the temperature of the mixture and make sure it emulsifies. If you still cannot get an homogeneous mixture, don’t worry – it will get back together once you add the flour.
- Make sure to stop mixing as soon as you cannot see flour anymore to avoid overworking the batter, which would result in a cake that is heavier and drier rather than light and fluffy.
- I recommend trying to stay clear of the edges or the berries might burn and stick to the side of the pan.
Nutrition (per serving)
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