There’s something timeless about this kind of cake – the sort that doesn’t shout for attention but ends up stealing the show anyway. A well-made blueberry sour cream coffee cake isn’t trying too hard. It just shows up with a soft crumb, a ribbon of creaminess, juicy blueberries that burst just right, and a top that actually matters. If you’ve only had the dry, forgettable kind, then trust me – you’ve been missing out.

I’ve played around with different versions over the years, some gluten-free, some with less sugar, some with too much cinnamon. But this one? This one gets it right. It’s balanced, rich without being heavy, sweet but not cloying, and it doesn’t take all afternoon to make.

Active Time: 15 minutes
Total Time: About an hour
Servings: 8 to 10 generous slices

Ingredients

What you’ll want on the counter before you begin:

  • 1½ cups flour (a good gluten-free blend works, too)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup sour cream (the thicker, the better)
  • 1½ tsp vanilla extract
  • 1 cup fresh or frozen blueberries (don’t thaw frozen)

Optional crumb topping – but skip it and I’ll judge:

  • ¼ cup flour
  • ¼ cup brown sugar
  • 2 tbsp cold butter, cubed
  • Pinch of cinnamon for warmth

Instructions

Preparation

First, preheat your oven to 350°F (175°C). Line or grease a 9-inch round pan – springform works like a charm.

Whisk together flour, baking powder, soda, and salt in one bowl. In another, beat butter and sugar until it looks fluffy and pale. Add the eggs one at a time, mixing until smooth. Then stir in sour cream and vanilla until everything looks like thick, silky cake batter.

Cooking

Fold the dry mix gently into the wet – no overmixing, or the cake will fight back later. Toss blueberries in a bit of flour, then stir them in. This keeps them from sinking straight to the bottom.

Pour into the pan. If you’re adding the topping, rub the butter into the sugar and flour with your fingers until it clumps. Scatter it like you mean it.

Bake for 40–45 minutes. A skewer should come out with no wet batter (but maybe a blueberry smudge or two).

Serving

Let it sit for 15 minutes before removing it from the pan. Serve warm if you can. It’s perfect with:

  • A splash of cream or a dollop of Greek yogurt
  • Coffee that’s strong and dark
  • A moment of peace

Nutritional Value Per One Serving

Nutrition Facts
Calories: 290
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 160mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 18g
Protein: 4g

Tips and Variations

Let’s be honest – this cake is forgiving. Tweak it if you need to:

  • Sub in coconut yogurt and plant-based butter for a dairy-free twist
  • Swap blueberries for raspberries or blackberries (both work surprisingly well)
  • Add a spoon of lemon zest to the batter for brightness

For those who’ve tried the blueberry sour cream coffee cake Taste of Home-style, this one leans a little less sweet, a bit more bakery-style. But the soul of it – soft cake, tart berry, rich bite – is still there.

Conclusion

A good cake doesn’t have to be complicated. This one nails the essentials without fuss. If you’re after something easy, comforting, and just indulgent enough, this easy blueberry sour cream coffee cake is the one to make. Maybe even twice in one weekend. I wouldn’t blame you.

Morning cravings calling? Dive into our collection of hearty, delicious breakfast and brunch recipes.