- ½ cup (100g) granulated sugar
- ½ cup (65g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup (½ stick / 57g) cold unsalted butter, cubed
For the Cake:
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (240g) full-fat sour cream, room temperature
- 2 cups (300g) fresh or frozen blueberries (if frozen, do not thaw)
💡 Pro Tips:
- Toss blueberries in 1 tbsp flour—prevents sinking.
- Room-temperature ingredients ensure even mixing.
- Don’t overmix after adding flour—keeps cake tender.
Step-by-Step Instructions (Moist, Fruity, Foolproof)
1. Make the Streusel
- In a bowl, mix sugar, flour, and cinnamon.
- Cut in cold butter with a fork or fingers until crumbly. Set aside.
2. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking pan.
3. Make the Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
- Beat in eggs, one at a time, then vanilla.
- Alternate adding dry ingredients and sour cream, starting and ending with flour. Mix until just combined.
- Gently fold in blueberries (tossed in flour).
4. Bake to Perfection
- Spread batter evenly in pan.
- Sprinkle streusel topping generously over the top.
- Bake 40–45 minutes, until a toothpick comes out with moist crumbs (not wet batter).
- Cool 15 minutes before slicing.
Serving Suggestions
- ☕ Classic: With coffee or afternoon tea
- 🥄 Decadent: Warm with a scoop of vanilla ice cream
- 🍯 Sweet twist: Drizzle with lemon glaze or maple syrup
- 🎁 Gift idea: Cut into squares and wrap in parchment—perfect for neighbors
Make-Ahead & Storage Tips
- Room temperature: Keeps covered up to 3 days (thanks to sour cream!).
- Fridge: Up to 5 days—great for meal prep.
- Freeze: Wrap slices tightly; freeze up to 2 months. Thaw at room temp.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Do not thaw—add them straight from the freezer to prevent bleeding.
Q: No sour cream?
A: Substitute with full-fat Greek yogurt (same amount).
Q: Can I make it gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
Q: Cake too dense?
A: Ensure baking powder/soda are fresh and don’t overmix after adding flour.
❤️ The Heart of the Cake
This Blueberry Sour Cream Coffee Cake isn’t just dessert—it’s a quiet act of care. It’s what you bake when you want to share warmth without fanfare, or when you need a sweet reminder that simple things can be extraordinary.
So cream that butter, fold in those berries, and bake with presence. Because the best cakes aren’t complicated—they’re moist, fruity, and made with love.
“Good cake doesn’t need a bakery—it just needs blueberries, sour cream, and someone hungry.” 🫐✨