This blueberry coffee cake is fluffy, buttery, and filled with delicious blueberries, topped with a crunchy crumb topping that pairs well with breakfast, lunch or dinner.

This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Slice of coffee cake sitting on a white plate garnished with fresh blueberries.

Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake is an easy homemade treat that’s perfect for breakfast, brunch, or an afternoon snack. The sour cream makes the cake soft and moist, while the blueberries add little bursts of sweetness throughout. It’s made with simple ingredients, but it turns out tasting like something special.

The buttery crumb topping adds just the right amount of sweetness and gives the cake that classic coffee cake texture everyone loves. It’s the kind of recipe that feels cozy and familiar, whether you’re serving it with coffee in the morning or setting it out for family to enjoy later in the day. If you’re looking for a dependable coffee cake recipe that’s easy to make and full of flavor, this one is a great choice.

Want More Quick and Easy Desserts? Here are a few of our favorites:

Close up view of freshly baked and iced cinnamon roll.

A plate with chocolate chip cookies stuffed with Reese's on a white plate.

Ingredients for Blueberry Sour Cream Coffee Cake

flour
sugar
butter
eggs
sour cream
vanilla extract
baking powder
baking soda
salt
blueberries
brown sugar
cinnamon

How to Make Blueberry Sour Cream Coffee Cake

Preheat oven to 350°F and grease a 9×9-inch baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.

Spread the batter evenly into the prepared baking dish.

In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon.

Pour in the melted butter and stir until crumbly.

Sprinkle evenly over the batter.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool slightly before slicing and serving.

Print Recipe

Blueberry Sour Cream Coffee Cake

This blueberry coffee cake is soft, buttery, and filled with juicy berries, finished with a simple crumb topping.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 364kcal

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter softened
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries

Crumb Topping

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
¼ cup unsalted butter melted

Instructions

Preheat oven to 350°F and grease a 9×9-inch baking dish.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries gently.
Spread the batter evenly into the prepared baking dish.
In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon.
Pour in the melted butter and stir until crumbly.
Sprinkle evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.