Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe

If you’re on the hunt for a show-stopping treat that combines juicy bursts of fresh blueberries with a buttery, tender crumb, then this Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe is exactly what you need. It’s a delightful mix of tangy sour cream and sweet blueberries nestled under a golden, crispy streusel that cracks just right with every bite. Whether for breakfast, brunch, or an afternoon pick-me-up, this cake offers a perfect balance of flavors and textures that will quickly become a beloved classic in your baking repertoire.

Ingredients You’ll Need

Gathering the right ingredients is the first step toward your mouthwatering coffee cake masterpiece. Every component here plays a key role—from the rich butter that adds moisture, to the fragrant cinnamon in the streusel that gives it a warm aroma you’ll adore.

• Unsalted Butter (melted and soft): Adds richness and helps create that tender crumb and crispy topping you’ll love.
• Plain / All-Purpose Flour: The backbone of the cake and crumble, providing structure while keeping it light.
• Brown Sugar: Adds depth and caramel notes especially in the streusel topping.
• Cinnamon: Offers a warm, spicy kick to the streusel that perfectly complements the blueberries.
• Caster Sugar: Gives sweetness to the cake batter, balancing the sour cream.
• Lemon Zest: Brings a fresh, zesty brightness that lifts the whole cake.
• Large Eggs (room temperature): Help bind the ingredients and create a fluffy, moist cake texture.
• Sour Cream: The magic ingredient that adds moistness and slight tanginess, making the cake irresistibly tender.
• Vanilla Extract: Enhances all the flavors and adds a subtle sweetness.
• Baking Powder and Baking Soda: Essential leavening agents that ensure the cake rises perfectly.
• Fine Table Salt: Balances sweetness and enhances the overall flavor.
• Blueberries (fresh or thawed frozen): The star fruit that bursts with juicy flavor in every bite.

How to Make Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe

Step 1: Prepare Your Baking Pan and Oven

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a 23 cm (9-inch) springform pan with baking paper to keep the cake from sticking and to ensure easy removal later. This small prep sets you up for flawless baking.

Step 2: Make the Crumble Topping

Melt the butter in a microwave-safe bowl and then mix it with the all-purpose flour, brown sugar, and cinnamon. Use your fingers to gently work the mixture until it forms thick, uniform crumbs. Place this delicious crumble in the fridge while you make the cake batter. This streusel topping will deliver the crispy, cinnamon-kissed texture we’re aiming for in this Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe.

Step 3: Whip Up the Sour Cream Cake Batter

Using a mixer, cream the soft butter, caster sugar, and lemon zest until light and fluffy—this takes about 3 to 5 minutes. Add eggs one at a time, mixing well after each addition, until the batter transforms into a thick, paste-like consistency that’s creamy and smooth. Next, mix in the sour cream and vanilla extract; these ingredients keep the cake luscious and tender.

Step 4: Combine Dry Ingredients and Fold into Batter

Sift the all-purpose flour, baking powder, baking soda, and salt together before gently folding them into your wet mixture. This step ensures the cake rises beautifully while keeping the texture soft and fluffy, which is key for this Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe.

Step 5: Assemble the Cake

Pour the cake batter evenly into your prepared pan, smoothing the surface with a spatula. Carefully scatter blueberries over the batter, creating a layer bursting with juicy sweetness. Finally, take the chilled crumble topping out of the fridge and sprinkle it evenly over the blueberries, adding that signature crisp crunch.

Step 6: Bake and Cool

Bake your cake for 45 to 50 minutes, or until the streusel topping is perfectly golden and a toothpick inserted into the center comes out clean. Let the coffee cake cool completely on a wire rack before releasing it from the pan. Optionally, dust the top with powdered sugar for an elegant finish that tempts every sweet tooth.

How to Serve Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe

Garnishes

A light dusting of powdered sugar just before serving adds a touch of snow-like elegance that beautifully contrasts with the golden streusel. For an extra burst of flavor and color, add a few fresh blueberries or a sprig of mint on top. These tiny touches elevate both the look and taste of your coffee cake.

Side Dishes

This coffee cake pairs wonderfully with a cup of fresh brewed coffee or a creamy latte, enhancing your morning or afternoon treat. For a more indulgent experience, serve it alongside freshly whipped cream or a scoop of vanilla ice cream that melts gently over warm slices.

Creative Ways to Present

Try serving the Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe on a rustic wooden board surrounded by fresh berries for a charming brunch table centerpiece. Alternatively, cut the cake into neat squares and serve them on pretty plates with a drizzle of lemon glaze to add a tangy flair that keeps guests coming back for more.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftovers in an airtight container at room temperature for up to two days to maintain the crumb’s freshness and the streusel’s crispness. If you want to keep it longer, refrigeration is the way to go, though the topping may lose some of its crunch.

Freezing

This Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe freezes beautifully! Wrap the cake tightly in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before serving to preserve the moist crumb and tender blueberries.

Reheating

To enjoy your leftovers warm, reheat slices gently in a microwave for about 20 seconds or in a low oven (around 150 degrees Celsius/300 degrees Fahrenheit) for 10 minutes. This revives the buttery flavors and gives a slight crisp back to the streusel topping.

FAQs

Can I use frozen blueberries in this recipe?

Absolutely! Just make sure to thaw and drain them very well before adding to avoid excess moisture which could make the cake soggy. Frozen blueberries are a great year-round alternative.

What can I substitute for sour cream?

If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or crème fraîche. Both options give a similar tang and moistness that’s essential for the cake’s texture.

Why is the streusel topping important?

The streusel topping is what makes this coffee cake truly special. It adds contrasting crunch and a cinnamon-sweet flavor that pairs beautifully with the soft, tender cake and juicy blueberries beneath.

Can I make this cake dairy-free or vegan?

While the original recipe relies on butter, sour cream, and eggs, you can experiment with dairy-free butter substitutes, plant-based yogurt for sour cream, and egg replacers. Keep in mind results may vary, but it’s worth a try if you have dietary restrictions.

How do I know when the cake is fully baked?

Look for a golden brown streusel and insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, your cake is done. Don’t open the oven too early to avoid sinking.

Final Thoughts

This Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe is a shining example of how simple ingredients come together to create something truly extraordinary. It’s the type of cake that brings a smile with every bite, making it perfect for sharing with friends and family. I can’t wait for you to try it and make it a joyful part of your baking traditions!

Blueberry Sour Cream Coffee Cake with Crispy Streusel Topping Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 13 reviews

This Blueberry Sour Cream Coffee Cake is a delightful treat featuring a tender, moist sour cream cake base layered with fresh blueberries and topped with a crunchy cinnamon-streusel crumb topping. Perfect for breakfast or as a sweet snack with your coffee, this cake combines the tangy richness of sour cream with the natural sweetness of blueberries and a zesty hint of lemon.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Crumble Topping

• 50 gr Unsalted Butter, melted
• 100 gr Plain / All-Purpose Flour
• 50 gr Brown Sugar
• 1 1/2 teaspoon Cinnamon

Sour Cream Cake

• 120 gr Unsalted Butter, soft
• 120 gr Caster Sugar
• 1 teaspoon Lemon Zest
• 2 large Eggs (at room temperature)
• 150 gr Sour Cream
• 1 1/2 teaspoon Vanilla Extract
• 225 gr Plain / All-Purpose Flour
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 pinch Fine Table Salt
• 300 gr Blueberries (fresh or frozen, thawed & drained)

Instructions

1. Preheat oven: Preheat your oven to 180°C (350°F). Line a 23 cm (9-inch) springform pan with baking paper and set aside.
2. Prepare crumble topping: Melt the butter in a heat-proof bowl using the microwave and set aside. In another medium bowl, combine plain flour, brown sugar, and cinnamon. Pour the melted butter over the mixture and stir with a spatula until a thick dough forms. Using your fingers, carefully work the dough into a uniform crumbly texture by breaking down any large chunks. Refrigerate the crumble topping until needed.
3. Cream butter and sugar: In a large mixing bowl or stand mixer fitted with paddle attachment, cream the softened butter, caster sugar, and lemon zest on medium speed for 3 to 5 minutes until light and fluffy. Scrape down the bowl edges as needed.
4. Add eggs: Add eggs one at a time, mixing on medium-low speed until fully incorporated, resulting in a thick, fluffy paste-like batter.
5. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until just combined.
6. Incorporate dry ingredients: Sift together flour, baking powder, baking soda, and salt. Gently fold these into the batter using a spatula or mixer on low speed until just combined, taking care not to over-mix; the batter should be thick yet fluffy.
7. Assemble cake: Pour the batter into the prepared springform pan and spread evenly with an offset spatula or back of a spoon.
8. Add blueberries: Distribute all the blueberries evenly over the batter, creating a uniform layer.
9. Add crumble topping: Remove the crumble topping from the fridge and break down any large pieces if necessary. Sprinkle the crumb topping evenly over the blueberries.
10. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes until the streusel topping is golden and a toothpick inserted into the center of the cake comes out clean.
11. Cool and serve: Transfer the cake to a wire rack and allow it to cool completely in the pan before removing the springform ring. Optionally, dust with powdered sugar before serving.

Notes

• For the best texture, ensure the eggs and sour cream are at room temperature before mixing.
• Do not over-mix the batter after adding the dry ingredients to keep the cake tender and fluffy.
• If using frozen blueberries, thaw and drain them thoroughly to prevent excess moisture in the cake.
• You can substitute caster sugar with granulated sugar if unavailable.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.