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A whole Sour Cream Blueberry Coffee Cake sitting on a glass cake stand, featuring a golden crumb topping and a white glaze drizzle

The Best Sour Cream Blueberry Coffee Cake

An easy coffee cake that can be prepared the night before and baked in the morning. A sweet, crunchy topping, a soft middle filling of blueberries, and a moist sour cream batter make this a brunch favorite.
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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

Overnight Option: You can prepare the cake in the pan (steps 1-7), cover, and refrigerate overnight. Bake in the morning (you may need to add a few minutes to the bake time).
High Altitude: At lower altitudes than 7200 feet, you might need to add a tablespoon or two more flour.
Berries: If using frozen blueberries, do not thaw them first.