This Blueberry Sour Cream Coffee Cake is bursting with fresh blueberries and a sweet cream cheese filling. It is topped with buttery crumbs for the best texture and flavor! Must I say, it is the only blueberry cake you will ever need!
We love our blueberries, but to say that this cake is well received by everyone in the family means something! You see, blueberries in a baked good can be quite tricky around here. But when you serve this- Blueberry Sour Cream Coffee Cake– aka smooth cream cheese filling, bursting cake flavor from the ripe berries and a buttery, best-texture crumb toppings– the love hate relationship ends.
Much like our favorite Easy Berry Cake, the berries shine in this recipe, but along with delicious components like a rich cake, creamy filling and a sweet, textured crumbs- you are about to make a one of a kind blueberry cake!
It is too special you will never guess-is it a pie or a cheesecake? Make it and decide for yourself! You will love this one.
Follow the recipe and be guided with the pointers and tips, and you are guaranteed to make a drool-worthy Blueberry Coffee Cake.
What You Will Need
- Fresh Blueberries– Make sure they are rinsed and drained well. You can also use frozen but really thaw and drain them for best results. Another cake that uses blueberries is my Easy Blueberry Breakfast Cake.
- Sour Cream– Adds moist and richness to the cake base.
- Butter-This is creamed together with sugar to yield a delicious, buttery cake.
- Eggs– These add softness and richness to the cake.
- See the recipe card for a complete list of ingredients.
How to Make Blueberry Sour Cream Coffee Cake
- Make the Cream Cheese Filling. Beat the softened Cream cheese, lemon juice, egg and flour together until the mixture is smooth and incorporated.
- Make The Crumb Toppings. Whisk together flour, sugar and cinnamon in a mixing bowl. Cut in butter using a pastry cutter, until the mixture turns into coarse crumbs.
- Make the Cake Batter. Beat the butter and sugar until fluffy. Beat in the eggs and vanilla extract. Alternately add the flour mixture (flour, baking powder and salt) and the sour cream to the mixing bowl, beating until well incorporated. This batter will be somewhat thick.
- Layer the Cake Components. To a 10 inch springform pan, pour and scrape the cake batter. place half of the blueberries over the cake in a single layer. Drop the cream cheese filling in dollops. Next, add the remaining blueberries. Sprinkle the crumb topping on top.
- Bake the Cake. Bake at 350 F for 55 minutes, or until the crumbs are lightly golden and a toothpick inserted at the center of the cake comes out clean ( with maybe little smears from the blueberries and some moist crumbs).
The Step by Step Process Photos
Pointers and Tips
- The sweet and tart flavor of your cake will depend on your blueberries. Blueberries in season are delightfully sweet and cheap!
- Also, If you choose to use frozen ones, make sure to thaw and drain them very well.
- Keep the crumb mixture cold until you are ready to bake. You do not want the butter in the mixture to soften before baking.
- The crumb topping will turn lightly brown once the cake is done.
How to Store Blueberry Sour Cream Coffee Cake?
Keep the leftover cake in a container with a tight lid. Refrigerate for up to 3 days. You can serve this chilled or at room temperature.
Questions You May Have About the Recipe
Ha! I get this so much from my Medjool Date Coffee Cake and Yeast Pecan Coffee Cake recipe. Coffee cake does not literally mean it has coffee in it. Instead it is so called because such cakes are meant to be eaten alongside a cup of coffee or tea (source Coffee Cake).
While cakes in general tend to have icing and frostings, a coffee cake can be characterized as being homey and laidback- sort of like an everyday cake for the household. It is often studded with simple streusel or crumb toppings. If you want a cake with coffee in it, try my Coffee Cake Banana Bread.
You can make raspberry, strawberry and blackberry versions. You may have to chop bigger berries into small bits for the best results.
Blueberry Sour Cream Coffee Cake
For the Cream Cheese Filling
- 8 oz. cream cheese softened
- ¼ cup sugar
- 1 tbsp. lemon juice
- 1 large egg
- 1 tbsp. all-purpose flour
For the Crumb Topping
- ⅔ cup all-purpose flour
- ½ cup sugar
- ½ tsp cinnamon
- ¼ cup butter cold, cut into tiny cubes
For the Cake Batter
- ½ cup sugar
- ½ cup butter softened
- 2 large eggs
- 1 tsp. vanilla extract
- 1¼ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp. salt
- ¾ cup sour cream full fat
- 2 cups fresh blueberries rinsed and drained
Make the Cream Cheese Filling
- Preheat oven to 350 F. Grease a 10 inch springform pan.
- In a mixing bowl, use an electric mixer to beat the cream cheese until it is smooth. Add the egg. lemon juice, sugar and flour. Beat until everything is incorporated.
Make the Crumb Topping
- In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and cut it into the mixture using a pastry blender, until the mixture turns into coarse crumbs. Keep this cool.
Make the Batter
- In a mixing bowl, or in the bowl of a stand mixer, beat the butter and sugar until the mixture is fluffy. Add the eggs and beat until incorporated. Beat in the vanilla extract.
- In a medium bowl, whisk together flour, salt and baking powder. Add the ⅓ of the flour mixture to the mixing bowl, followed by half of the sour cream. Beat until incorporated. Add another third of the flour mixture, then the remaining sour cream and continue to beat. Lastly, beat in the remaining third of the flour mixture until the batter is smooth.
Assemble the Cake
- Pour and scrape the batter into the greased 10 inch springform pan.
- Place half of the blueberries over top in a single layer. Drop dollops of the cream cheese filling over the berries. Top the cheese with the remaining blueberries. Finally, sprinkle the crumb topping all over.
- Set the cake on a rimmed baking pan and bake for 50-55 minutes, or until the crumb topping is lightly browned and a toothpick inserted at the center of the cake comes out clean with a slight blue tint form the berries.
- Let the cake cool on the pan for 15-20 minutes. Remove the sides, transfer to a serving plate and slice.