Sour Cream Blueberry Coffee Cake (The Best Moist Recipe)
There is a reason why coffee cake is the ultimate comfort food. It walks that beautiful line between “breakfast” and “dessert,” giving us a valid excuse to eat cake with our morning cup of joe.
While I have made dozens of variations over the years, this recipe—simply titled “The Best Sour Cream Coffee Cake” on my recipe card—truly lives up to its name. It is incredibly moist, tender, and packed with flavor.
What makes this specific cake stand out is the texture. The combination of sour cream, butter, and oil ensures a crumb that stays soft for days. Plus, we don’t just put the crunchy streusel on top; we layer it in the middle, too. When you slice into it, you get that gorgeous ribbon of cinnamon sugar and bursts of juicy blueberries running right through the center.
I also love that this recipe is designed to be prepared the night before. You can mix it up, get it in the pan, and let it hang out in the fridge while you sleep. In the morning, you just pop it in the oven. It is a lifesaver for holidays or busy weekends when you want a hot, homemade breakfast without the mess at 6 AM.
Why You’ll Love This Recipe
If you are looking for a show-stopping brunch dish, this is it. Here is why this recipe has become a family favorite:
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The “Double” Crumb: We make two separate portions of the topping. One goes in the middle for a sweet surprise, and the other goes on top for that classic coffee cake crunch.
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Make-Ahead Magic: As mentioned, this cake can be prepped the night before. Actually, letting the batter rest in the fridge often results in an even more tender crumb as the flour hydrates.
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Moist Texture: Many coffee cakes can be dry and crumbly. This one uses sour cream and a mix of fats to guarantee a rich, velvety texture.
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Versatile: While I used blueberries here (because they are delicious!), this base recipe works beautifully with chopped apples, raspberries, or just plain cinnamon sugar.
Ingredients Breakdown
This recipe uses standard pantry staples, but the specific combination is what creates “The Best” texture.
The Wet Ingredients
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Butter & Oil: We use both! 1/3 cup of softened unsalted butter gives us that rich flavor, while 1/3 cup of vegetable oil keeps the cake soft and moist longer than butter alone would.
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Sour Cream: You’ll need 1 cup of sour cream. This provides acidity (which activates the baking soda) and fat for richness.
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Substitution: Full-fat Greek yogurt works in a pinch, but sour cream is superior here.
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Eggs: Two large eggs provide structure.
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Vanilla: Use pure vanilla extract for the best flavor.
The Dry Ingredients
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Flour: 2 1/4 cups of unbleached all-purpose flour.
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Leavening: We use a mix of baking powder (2 tsp) and baking soda (1/2 tsp) to ensure this heavy batter rises high in the bundt pan.
The Mix-Ins & Topping
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Blueberries: Fresh or frozen work well. If using frozen, do not thaw them first, or they will bleed into the batter.
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The Streusel: A simple mix of butter, sugar, flour, and salt. It creates those irresistible crunchy nuggets.
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The Glaze: While not on the original card, the photos show a lovely white drizzle. I use a simple mix of powdered sugar and milk for this.
Step-by-Step Instructions
This cake comes together quickly. The most important part is the layering!
Step 1: Prep the Pan and Dry Mix
Preheat your oven to 350°F. Grease a 10-cup Bundt pan thoroughly. I recommend using a baking spray with flour in it, or greasing with butter and dusting with flour. Bundt pans can be tricky, so don’t miss a spot! In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set this aside.
Step 2: Cream the Batter
In a stand mixer (or large bowl with a hand mixer), beat together the softened butter, sugar, and oil until fluffy.
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Note: The recipe card notes that adding oil and butter prevents the cake from tasting bland while keeping it moist. Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and vanilla extract lightly.
Step 3: Combine
Add the flour mixture slowly to the wet ingredients. Beat just until combined. Do not overmix, or your cake will be tough.
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Additions: At this point, you can fold the blueberries directly into the batter, or save them to layer in the middle. I prefer layering them so they don’t sink to the bottom.
Step 4: Make the Crumb Topping
In a separate small bowl, combine the topping ingredients: 1/4 cup butter, 1/4 cup sugar, 1/2 cup flour, and a pinch of salt. Use a fork or your fingers to crumble it until it looks like wet sand.
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Pro Tip: The recipe card suggests making two portions of this in separate dishes—one for the middle and one for the top.
Step 5: Layering the Bundt
Spoon half of the batter into the prepared bundt pan. Smooth it out. Sprinkle the first portion of crumb topping over the batter. Scatter your blueberries over the crumb layer. Spoon the remaining batter over the fruit and crumb. Finally, sprinkle the second portion of crumb topping over the very top of the cake.
Step 6: Bake (or Chill)
Option A (Immediate Bake): Bake at 350°F for 55 minutes. Test with a knife or skewer; if it comes out clean, it’s done. If not, bake for 5 more minutes. Option B (Overnight): If you are prepping this the night before, cover the pan with plastic wrap and refrigerate it overnight. In the morning, add the second portion of crumb topping (if you haven’t already) and bake. You may need to add 5–10 minutes to the baking time since the dough is cold.
Step 7: Cool and Glaze
Let the cake cool in the pan for about 10–15 minutes, then invert it onto a serving plate/stand. Once the cake is cool (or slightly warm), whisk together 1 cup of powdered sugar with 1–2 tablespoons of milk. Drizzle this glaze over the top for that beautiful finish shown in the photos.
Expert Tips for the Best Coffee Cake
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Don’t Thaw Frozen Berries: If you use frozen blueberries, toss them in frozen. Thawing them releases too much juice and will turn your batter gray/purple.
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High Altitude Adjustments: The recipe card specifically notes that at high altitudes (lower than 7200 feet), adding a tablespoon or two more flour can help the structure.
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Check Your Bundt: Bundt pans vary in color and thickness. Darker pans bake faster. Check your cake at the 50-minute mark to ensure it doesn’t dry out.
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Serve Warm: This cake is fantastic at room temperature, but serving it warm with a pat of butter (as the recipe suggests) takes it to the next level.
Variations to Try
This batter is a wonderful “blank canvas.”
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Apple Cinnamon: Swap the blueberries for 1 1/2 cups of chopped apples and add 1 teaspoon of cinnamon to the batter.
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Lemon Blueberry: Add the zest of one lemon to the batter for a bright, citrusy twist. If you love lemon desserts, check out my Lemon Pound Cake Recipe.
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Raspberry: Raspberries break down a bit more than blueberries, creating pockets of jammy sweetness. This would be similar to the fruit technique in my Homemade Blueberry Muffin Loaf.
Serving Suggestions
This coffee cake is the star of the show, but it plays well with others.
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Savory Pairings: Balance the sweetness with a savory main like an Easy Sausage Hash Brown Breakfast Casserole.
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Fruit Salad: A fresh bowl of fruit or a Kentucky Christmas Fruit Salad lightens up the meal.
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Coffee: Obviously! A dark roast coffee cuts through the rich sour cream batter perfectly.
FAQs
Can I make this in a 9×13 pan? Yes, you can. The baking time will likely be shorter (start checking around 35–40 minutes). You won’t be able to do the “middle” layer as easily, so I recommend putting all the berries and crumb topping on the surface.
How do I store leftovers? Cover the cake with plastic wrap or store slices in an airtight container. It keeps well at room temperature for 2–3 days. For longer storage, keep it in the fridge.
Why did my cake stick to the bundt pan? This is the nightmare of every baker! Make sure you grease every nook and cranny. I prefer using “baker’s joy” (spray with flour) or shortening dusted with flour. Also, don’t let it cool completely in the pan—invert it while it’s still slightly warm so the sugar in the crust doesn’t cement it to the metal.
Can I use fresh blueberries? Absolutely. Fresh blueberries are wonderful. Just be gentle when folding them in or layering them so they don’t burst before baking.
Conclusion
Whether you make this Sour Cream Blueberry Coffee Cake for a special holiday breakfast or just a Tuesday treat, I promise it will disappear fast. The mix of the moist cake with that double-layer of crunch is just unbeatable.
If you try this recipe, I’d love to hear how it turned out! Did you use blueberries or try a different fruit? Let me know in the comments below, and don’t forget to pin this recipe to your Breakfast board on Pinterest!
The Best Sour Cream Blueberry Coffee Cake
Ingredients
- Cake Batter:
- 2 1/4 cups unbleached flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup unsalted butter 5 tbsp, softened
- 1 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup sour cream
- 2 tsp pure vanilla extract
- 1 1/2 cups fresh or frozen blueberries optional
- Crumb Topping Make 2 Portions of this:
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/2 cup unbleached flour
- Pinch of sea salt
- Glaze Optional:
- 1 cup powdered sugar
- 1-2 tbsp milk or lemon juice
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly.
- Dry Ingredients: In a bowl, whisk together the flour, baking powder, sea salt, and baking soda. Set aside.
- Wet Ingredients: In a mixer, beat together the softened butter, sugar, and vegetable oil until fluffy. Add eggs one at a time, beating well after each addition.
- Combine: Add the sour cream and vanilla; beat lightly. Add the flour mixture slowly and beat just until combined.
- Make Topping: In a separate small bowl, mix the topping ingredients with a fork until crumbly. (The recipe recommends making two separate portions of this—one for the middle layer, one for the top).
- Layer: Spoon half of the batter into the bundt pan. Sprinkle with one portion of the crumb topping. Add the blueberries (if using) in a layer here. Top with the remaining batter.
- Top: Sprinkle the second portion of crumb topping over the batter.
- Bake: Bake for 55 minutes. Test by inserting a knife; if it comes out clean, it is done. If not, bake 5 more minutes.
- Cool & Glaze: Let cool in the pan for 10-15 minutes, then invert onto a plate. Whisk powdered sugar and milk together and drizzle over the cooled cake.
Notes
