Blueberry Sour Cream Coffee Cake

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Golden, buttery, and bursting with juicy blueberries, this Blueberry Sour Cream Coffee Cake is what brunch dreams are made of. Topped with a delicate cinnamon-sugar crust and filled with layers of tart berries, this cake delivers comfort in every bite. It’s the perfect balance of rich flavor and airy texture—ideal for gatherings, weekend breakfast, or a sneaky midnight snack.

What sets this cake apart is its tender crumb, thanks to the sour cream, which keeps it moist for days without losing its charm. Whether served warm with a dusting of powdered sugar or enjoyed chilled with a cup of tea, this cake never disappoints.

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Why You’ll Love This Blueberry Sour Cream Coffee Cake

• Incredibly Moist: Sour cream ensures the cake stays soft and rich.
• Packed with Blueberries: Fresh or frozen berries give bursts of sweet-tart flavor.
• Perfect for Any Occasion: Brunch, dessert, potlucks, or even breakfast.
• Easy to Make: Straightforward steps and ingredients you probably already have.
• Cinnamon-Sugar Crust: Adds a nostalgic touch and a hint of crunch.

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Can I Use Frozen Blueberries Instead of Fresh?

Absolutely! Frozen blueberries work beautifully in this coffee cake. Just be sure not to thaw them before folding into the batter to prevent them from bleeding color throughout. If you’re using frozen berries, toss them lightly in flour before mixing to help them stay suspended and evenly distributed.

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Ingredients for the Blueberry Sour Cream Coffee Cake

Each ingredient in this coffee cake brings something essential to the table. Let’s break down why they matter:

• All-purpose flour: The structural base that holds the cake together.
• Granulated sugar: Sweetens the batter and forms that irresistible cinnamon-sugar topping.
• Baking powder & baking soda: These leavening agents give the cake its fluffy, tender rise.
• Salt: Just a pinch enhances all the flavors.
• Unsalted butter: Adds richness and that classic buttery cake texture.
• Eggs: Bind everything and provide structure.
• Vanilla extract: Rounds out the sweetness with warm aromatic depth.
• Sour cream: The star ingredient that adds creaminess and keeps the cake moist for days.
• Fresh or frozen blueberries: The juicy bursts of tart-sweet flavor that make this cake a true standout.
• Cinnamon sugar: Sprinkled on top for a golden, crunchy finish.

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How To Make the Blueberry Sour Cream Coffee Cake

Step 1: Preheat and Prepare

Grease and flour a bundt or tube pan. Preheat your oven to 350°F (175°C) so it’s ready when your batter is.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream the Butter and Sugar

In a large bowl, cream the butter and sugar until light and fluffy. This aerates the mixture for a soft crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 5: Add Sour Cream and Dry Mix

Alternate adding the sour cream and dry ingredients to the batter, mixing just until combined.

Step 6: Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix or crush them.

Step 7: Layer and Sprinkle

Spread half of the batter into your prepared pan. Sprinkle with cinnamon sugar, then add the rest of the batter and another layer of cinnamon sugar.

Step 8: Bake

Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack.

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How to Serve and Store This Blueberry Sour Cream Coffee Cake

This Blueberry Sour Cream Coffee Cake is perfect for feeding a crowd—it serves about 10 to 12 generous slices. Whether you’re serving it at a brunch table or bringing it along to a family gathering, it disappears quickly.

Serving Tips: Serve warm for a cozy, straight-from-the-oven experience, or chill it in the fridge for a firmer texture and intensified flavor. A dusting of powdered sugar or a drizzle of vanilla glaze makes a lovely finishing touch.

Storage: Wrap the cake tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for up to 3 days, or refrigerated for up to 5 days. For longer storage, freeze slices individually and thaw as needed—they stay moist and delicious.

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What to Serve With Blueberry Sour Cream Coffee Cake?

Fresh Fruit Salad

A vibrant medley of strawberries, kiwi, and oranges adds a refreshing balance to each bite.

Greek Yogurt Parfaits

Layered with honey and granola, these creamy cups pair beautifully with the cake’s dense texture.

Soft-Boiled Eggs

Savory and simple, they provide a protein boost to round out the meal.

Maple-Glazed Bacon

Crispy, salty, and a little sweet—the perfect contrast to the soft, fruity cake.

Iced Vanilla Latte

Coffee and cake are a match made in heaven, especially when the coffee is cool and sweet.

Lemon Curd or Citrus Marmalade

A tangy spread served on the side elevates each bite.

Brie or Creamy Cheese Plate

Mild cheeses with crackers balance out the sweetness and add elegance.

Herbal Tea

Chamomile or mint tea offers a soothing sip alongside this tender slice.

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Want More Coffee Cake Ideas with a Fruity Twist?

If you’re loving this Blueberry Sour Cream Coffee Cake, there’s a whole world of fruity, comforting bakes waiting for you. Try these next:

• Nova Scotia Blueberry Cream Cake for another tender blueberry treat.
• Lemon Raspberry Swirl Cheesecake Cups if you’re craving a citrusy zing.
• Magic Lemon Cobbler for a self-saucing, spoonable dessert.
• Cherry Chocolate Cheesecake for a decadent fruit-and-chocolate combo.
• Blueberry Cream Cheese Egg Rolls if you want handheld blueberry bliss.

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Let me know in the comments how yours turned out. Did you go with fresh berries or frozen? Did you add a glaze or serve it as-is?

I love hearing how others make these recipes their own. Feel free to share tips or ask questions—let’s help each other bake better.

Explore beautifully curated health-boosting drinks on NoraNosh Recipes on Pinterest and discover your new go-to for feeling great!

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