Blueberry Sour Cream Coffee Cake – A Timeless Family Favorite for Brunch, Holidays, and Everyday Treats

There are some recipes that never go out of style — the kind that get passed down, scribbled on recipe cards, and lovingly baked again and again for family and friends. This Blueberry Sour Cream Coffee Cake is one of those timeless classics.

Moist, tender, and filled with juicy blueberries and a warm cinnamon streusel, this cake has been a family favorite for more than 30 years. It’s perfect for relaxed weekend mornings, brunch gatherings, baby showers, holiday breakfasts, or simply enjoying a quiet moment with a cup of coffee.

The secret ingredient that makes this cake so special is sour cream. It adds richness, softness, and just a slight tang that perfectly balances the sweetness of the blueberries and the brown sugar streusel.

Why This Blueberry Coffee Cake Is So Loved

Ultra moist and tender crumb thanks to sour cream
Juicy blueberries in every bite
Warm cinnamon streusel for the perfect contrast
Beautiful presentation in a bundt pan
Perfect for brunch, holidays, showers, and gifting

Ingredients and Their Purpose

For the Cake

½ cup butter: Adds richness and moisture.
¾ cup granulated sugar: Sweetens and helps create a soft crumb.
¼ cup brown sugar: Adds depth and caramel notes.
1 teaspoon vanilla: Enhances flavor and warmth.
2 eggs: Bind ingredients and provide structure.
1 cup sour cream: Keeps the cake moist and tender.
3 cups flour: Provides structure.
1 teaspoon baking soda: Helps the cake rise.
1 teaspoon baking powder: Adds lift and lightness.
1½ cups blueberries, divided: Juicy bursts of sweetness.

For the Streusel Filling

5 tablespoons melted butter: Binds the streusel.
¾ cup brown sugar: Sweet, rich flavor.
1½ teaspoons cinnamon: Warm spice.

Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat oven to 350°F (175°C). Generously grease a bundt pan with non-stick spray or butter and flour to ensure easy release.

2. Cream Butter and Sugars

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air for a soft texture.

3. Add Wet Ingredients

Mix in vanilla, eggs, and sour cream until smooth and creamy.

4. Combine Dry Ingredients

In a separate bowl, whisk flour, baking soda, and baking powder. Gradually fold into the wet mixture just until combined.

5. Make the Streusel

Mix melted butter, brown sugar, and cinnamon until crumbly and fragrant.

6. Layer the Cake

Pour half of the batter into the pan. Create a shallow groove in the center and add streusel and half the blueberries.

7. Add Remaining Batter

Spread remaining batter over the streusel. Top with remaining blueberries, gently pressing them into the surface.

8. Bake

Bake for 45–50 minutes until a toothpick inserted comes out clean.

9. Cool and Release

Cool in the pan 15 minutes, then invert onto a wire rack.

10. Optional Glaze

Drizzle with vanilla glaze or cream cheese frosting once cooled.

Pro Tips for Best Results

Use fresh blueberries for best texture.
If using frozen berries, toss in flour before adding.
Do not overmix the batter — this keeps the cake tender.
Grease the pan thoroughly for clean release.

Serving Ideas

Serve warm with coffee or tea.
Add whipped cream or vanilla ice cream for dessert.
Try a lemon glaze for a bright twist.

Storage

Store covered at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Final Thoughts

This Blueberry Sour Cream Coffee Cake is more than just a recipe — it’s a tradition. Its balance of sweetness, spice, fruit, and richness makes it perfect for sharing, celebrating, or simply treating yourself. Once you bake it, it’s sure to become a favorite in your home too.