Blueberry Sour Cream Coffee Cake (Not Dry!)

This Blueberry Sour Cream Coffee Cake (Not Dry!) is the perfect treat for any occasion, whether it’s breakfast, brunch, or dessert. It’s incredibly moist and tender, thanks to the addition of sour cream, and is loaded with delicious blueberries. The buttery brown sugar cinnamon streusel topping adds a delightful crunch that complements the soft cake perfectly. With its easy preparation and elegant finish, this coffee cake is sure to impress your family and friends.

Why You’ll Love This Recipe

• Moist and Tender: The addition of sour cream ensures a rich, plush crumb that stays moist longer.
• Easy to Make: Simple steps make this recipe accessible for all skill levels in the kitchen.
• Versatile Enjoyment: Perfect for breakfast, brunch, or as a sweet dessert after dinner.
• Loaded with Flavor: Juicy blueberries paired with cinnamon create an irresistible flavor combination.
• Streusel Topping: The buttery brown sugar cinnamon streusel adds a crunchy texture that contrasts beautifully with the soft cake.

Tools and Preparation

Before you start baking, gather your tools and ingredients. Having everything ready will make your baking experience smooth and enjoyable.

Essential Tools and Equipment

• 9×9 springform baking pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• 9×9 springform baking pan: Allows for easy release of the cake after baking, making presentation simple.
• Electric mixer: Saves time and effort when creaming butter and sugar together to achieve a light texture.

Ingredients

For the Coffee Cake Base

• 1 1/2 cups all purpose flour (See notes below for measuring)
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 1/2 cups fresh blueberries (See notes below for frozen blueberries)
• 1 teaspoon cornstarch
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 2 large eggs (room temperature)
• 2 teaspoons vanilla bean paste or extract
• 3/4 cup sour cream (room temperature)
• 1/4 cup whole milk (room temperature)

For the Topping

• 1 cup fresh blueberries (for the top of the coffee cake)
• 1 cup all purpose flour
• 1/4 cup light brown sugar (packed)
• 2 teaspoons cinnamon
• 1/4 teaspoon baking powder
• 5 tablespoons unsalted butter (melted)

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons whole milk
• 1 teaspoon vanilla paste or extract

How to Make Blueberry Sour Cream Coffee Cake (Not Dry!)

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Prepare a 9×9 springform baking pan by lining the bottom with parchment paper and buttering the sides. Set it aside for later use.

Step 2: Combine Dry Ingredients

In a small bowl, combine:
* 1 1/2 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon fine sea salt

Set this mixture aside as you prepare other components.

Step 3: Toss Blueberries with Cornstarch

In another bowl, toss together:
* 1 1/2 cups fresh blueberries
* 1 teaspoon cornstarch
This helps prevent them from sinking in the batter. Set aside.

Step 4: Cream Butter and Sugars

In a mixing bowl, cream together:
* 1/2 cup unsalted butter (room temperature)
* 3/4 cup granulated sugar
* 1/4 cup light brown sugar

Beat for about three minutes until light and fluffy.

Step 5: Add Eggs and Vanilla

Add in:
* 2 large eggs (room temperature) one at a time. Make sure to scrape down the bowl after each addition.
Then mix in:
* 2 teaspoons vanilla bean paste or extract until well combined.

Step 6: Mix in Sour Cream

Once mixed well, add:
* 3/4 cup sour cream (room temperature)
Blend until just combined.

Step 7: Combine Wet and Dry Ingredients

Gradually add the flour mixture while mixing on low speed. Stream in:
* 1/4 cup whole milk (room temperature)
When mostly combined, gently fold in the cornstarch-tossed blueberries using a rubber spatula.

Step 8: Assemble Cake Batter

Spread half of your batter into the prepared cake pan. Then evenly distribute:
* The remaining cup of fresh blueberries over the batter.

Step 9: Prepare Streusel Topping

For your topping, combine:
* 1 cup all purpose flour
* 1/4 cup light brown sugar
* 2 teaspoons cinnamon
* 1/4 teaspoon baking powder

Mix in:
* 5 tablespoons melted butter until crumbly. Spread this mixture over the blueberries in your cake pan.

Step 10: Bake Your Cake

Bake your coffee cake for about:
50–60 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Once baked, allow it to cool on a wire rack for about thirty minutes before releasing it from the springform pan.

Step 11: Glaze Your Coffee Cake

After cooling completely on a wire rack for another hour or two, whisk together:
* 1 cup powdered sugar
* Just enough milk (2–3 tablespoons) to achieve a smooth consistency
Then drizzle over your cooled cake before serving. Enjoy!

How to Serve Blueberry Sour Cream Coffee Cake (Not Dry!)

This delightful blueberry sour cream coffee cake is perfect for any occasion. Whether you’re serving it for breakfast, brunch, or as a dessert, there are numerous ways to enhance its flavor and presentation.

With Fresh Whipped Cream

• Lightly sweetened whipped cream adds a luxurious texture that complements the moist cake beautifully.

A Side of Fresh Berries

• Serve with a mix of fresh berries like strawberries and raspberries for an added burst of flavor and color on your plate.

Drizzled with Vanilla Glaze

• The vanilla glaze not only enhances the sweetness but also adds a lovely sheen, making the cake visually appealing.

Accompanied by Hot Coffee or Tea

• Pair this coffee cake with a steaming cup of coffee or tea to enhance its flavors and create a cozy breakfast or snack experience.

Topped with Ice Cream

• For a dessert twist, serve warm slices with vanilla or coconut ice cream, creating a delightful contrast of temperatures.

Garnished with Mint Leaves

• Fresh mint leaves can add a splash of color and freshness when placed atop each slice before serving.

How to Perfect Blueberry Sour Cream Coffee Cake (Not Dry!)

Perfecting your blueberry sour cream coffee cake is all about attention to detail. Here are some tips to ensure your coffee cake turns out wonderfully moist and flavorful every time.

• Use Room Temperature Ingredients: Ensure that your butter, eggs, sour cream, and milk are at room temperature for better mixing and texture.
• Don’t Overmix the Batter: Mix just until combined. Overmixing can lead to a denser texture rather than the desired lightness.
• Choose Ripe Blueberries: If using fresh blueberries, select plump and ripe ones for optimal sweetness and juiciness.
• Adjust Baking Time: Keep an eye on the baking time; ovens vary. Check for doneness by inserting a toothpick into the center—moist crumbs should cling to it.
• Let It Cool Completely: Allow the coffee cake to cool fully before glazing. This prevents the glaze from melting into the cake too quickly.
• Store Properly: Store any leftovers in an airtight container at room temperature for up to three days for maximum freshness.

Best Side Dishes for Blueberry Sour Cream Coffee Cake (Not Dry!)

Pairing side dishes with blueberry sour cream coffee cake can elevate your meal experience. Here are some excellent options to consider:

1. Greek Yogurt Parfait
   A layer of creamy Greek yogurt topped with granola and honey provides a great balance of flavors and textures.
2. Fruit Salad
   A refreshing fruit salad made with seasonal fruits complements the sweetness of the cake beautifully.
3. Scrambled Eggs
   Fluffy scrambled eggs add protein and make for a satisfying breakfast alongside the coffee cake.
4. Oatmeal Pancakes
   Serve oatmeal pancakes as an alternative carbohydrate option that pairs well with the fruity flavors of your coffee cake.
5. Granola Bars
   Homemade granola bars can provide an additional crunchy element for those who enjoy varied textures in their breakfast spread.
6. Chia Seed Pudding
   A simple chia seed pudding with almond milk offers a nutritious side dish that contrasts nicely with the richness of the coffee cake.

Common Mistakes to Avoid

Avoiding common mistakes can make your Blueberry Sour Cream Coffee Cake (Not Dry!) even better. Here are some tips to help you succeed.

• Not Measuring Ingredients Accurately: Improper measurements can lead to a dry cake. Always use a kitchen scale or proper measuring cups for accuracy.
• Overmixing the Batter: Mixing too much can result in a tough texture. Mix until just combined for a tender crumb.
• Skipping Room Temperature Ingredients: Cold butter or eggs can affect the batter consistency. Let your ingredients reach room temperature before mixing.
• Using Old Baking Powder: Expired baking powder won’t provide the lift needed for your cake. Check the expiration date before baking.
• Not Cooling Properly: Cutting into the cake while it’s still warm can cause it to crumble. Allow it to cool completely on a wire rack before slicing.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover coffee cake in an airtight container for up to 3 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Blueberry Sour Cream Coffee Cake (Not Dry!)

• Wrap individual slices or the whole cake tightly in plastic wrap, then foil.
• Freeze for up to 3 months for best quality.

Reheating Blueberry Sour Cream Coffee Cake (Not Dry!)

• Oven: Preheat to 350°F (175°C). Heat for about 10-15 minutes until warmed through.
• Microwave: Heat a slice on medium power for about 20-30 seconds, checking after 20 seconds.
• Stovetop: Use a skillet over low heat with a lid, warming each slice until soft.

Frequently Asked Questions

Here are some common questions about making this delicious coffee cake.

Can I use frozen blueberries in Blueberry Sour Cream Coffee Cake (Not Dry!)?

Yes, you can use frozen blueberries! Just toss them in cornstarch and add them directly to the batter without thawing.

How do I know when my coffee cake is done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached when done.

Can I substitute sour cream in this recipe?

Yes, you can use plain yogurt as an alternative if you don’t have sour cream on hand.

What makes this blueberry coffee cake so moist?

The combination of sour cream and milk contributes to its moisture, ensuring every bite is soft and tender.

Final Thoughts

This Blueberry Sour Cream Coffee Cake (Not Dry!) is not only delightful but also versatile. It makes a perfect breakfast treat or dessert option, and you can customize it with different berries or spices. Give it a try—you won’t be disappointed!