Blueberry sour cream coffee cake is the perfect dessert to pair with any coffee or breakfast. Coffee cake is super easy to make from scratch and the blueberries take it to the next level!

Indulge in a slice of this deliciously moist blueberry sour cream coffee cake! This delectable treat is the perfect addition to your brunch spread, offering a burst of tangy blueberries amidst a tender and buttery cake base.
The sour cream lends a delightful richness and moisture, resulting in a cake that is extra tender and melt-in-your-mouth. Each bite is combines every flavor, as the sweet blueberries burst with juiciness, complementing the subtle tang of the sour cream then finished with the cinnamon topping.
Serve this delightful creation alongside a cup of freshly brewed coffee or your favorite tea, and indulge in the perfect balance of flavors. Whether you enjoy it warm or at room temperature, this blueberry sour cream coffee cake is a treat that will leave you wanting more.
How To Make Blueberry Sour Cream Coffee Cake
Ingredients needed
- Blueberries
- All-purpose flour
- Butter
- Granulated sugar
- Baking soda + powder
- Powdered sugar
- Egg
- Sour cream
- Milk
- Lemon juice
- Brown sugar
- Cinnamon
- Vanilla extract
Quick tip for the blueberries
You can use frozen or fresh blueberries for the recipe. Simply note, do not thaw the frozen blueberries and they will bleed into the coffee cake some. This turns it blue around the areas of the blueberries but doesn’t change the flavor.

Making the blueberry sour cream coffee cake recipe
- To start, preheat the oven to 350F.
- Next, using a hand mixer, mix together the eggs, butter, sugar, vanilla and the sour cream until everything is smooth.
- In a separate bowl, add in the flour, salt, baking soda and baking powder. Combine the dry and wet ingredients.
- In a small bowl, toss the blueberries in 1 teaspoon of flour. This is only if you care if the blueberries sink to the bottom. If it’s not important simply fold the blueberries into the batter.
- Mix together the ingredients for the brown sugar topping then spread it across the entire cake. Place the baking pan in the oven for 30 minutes or until a toothpick inserted comes out clean.
- When the cake is out the oven and cooling, whisk together the glaze. When the cake is fully cooled, add the glaze across the top, slice and enjoy.
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Blueberry Sour Cream Coffee Cake
Equipment
- 9×13 baking dish
Ingredients
- 8 tablespoon butter, melted
- 2 large egg
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 1.5 cup sour cream
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cup blueberries
Topping
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1.5 teaspoon cinnamon
Glaze (optional)
- 1/2 cup powder sugar
- 1 teaspoon lemon juice
- 1.5 teaspoon milk
Instructions
- To start, preheat the oven to 350℉.
- Next, using a hand mixer, mix together the eggs, butter, sugar, vanilla and the sour cream until everything is smooth.
- In a separate bowl, add in the flour, salt, baking soda and baking powder. Combine the dry and wet ingredients.
- In a small bowl, toss the blueberries in 1 teaspoon of flour. This is only if you care if the blueberries sink to the bottom. If it's not important simply fold the blueberries into the batter.
- Mix together the ingredients for the brown sugar topping then spread it across the entire cake. Place the baking pan in the oven for 30 minutes or until a toothpick inserted comes out clean.
- When the cake is out the oven and cooling, whisk together the glaze. When the cake is fully cooled, add the glaze across the top, slice and enjoy.