There’s nothing quite like the smell of freshly baked coffee cake wafting through your kitchen, especially when it’s packed with juicy blueberries and a sweet, buttery streusel filling. This Blueberry Sour Cream Coffee Cake brings together everything we love about breakfast (or dessert!) into one soft, moist, and delicious bite. It’s the kind of recipe that feels like a warm hug in the morning perfect with a cup of coffee or tea.

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Why You’ll Love This Coffee Cake

This isn’t your average coffee cake. Here’s why it’s about to become a staple in your baking rotation:

Bursting with Flavor: The blueberries add a fresh, fruity pop in every bite, while the cinnamon streusel filling brings warmth and sweetness.
Moist and Tender: Thanks to the sour cream, this cake has an incredible, melt-in-your-mouth texture that stays moist for days.
Versatile: It’s perfect for a casual weekend brunch, but fancy enough to impress guests at a holiday breakfast table.
Easy to Make: Despite its impressive look and flavor, this recipe is straightforward — no need for fancy techniques.

Ingredients List

Let’s dive into what you’ll need to bring this beauty to life:

For the Cake:

½ cup butter (softened, so it creams smoothly with sugar)
¾ cup granulated sugar
¼ cup brown sugar (adds depth and richness)
1 teaspoon vanilla
2 large eggs
1 cup sour cream (the secret to a moist cake!)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups fresh blueberries (divided, because we’ll layer them into the cake for maximum berry goodness)

For the Streusel Filling:

5 tablespoons salted butter, melted
¾ cup brown sugar
1 ½ teaspoons cinnamon

Tip: You can switch things up by using frozen blueberries if fresh ones aren’t in season, just make sure to toss them in a bit of flour so they don’t sink to the bottom of the cake.

Step-by-Step Instructions

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). While the oven warms up, grab your trusty bundt pan and give it a generous spray with non-stick cooking spray — nobody likes a stuck cake!

Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This takes about 2-3 minutes and is key for that soft, tender cake texture. Add the vanilla, eggs, and sour cream to the mix and beat until smooth.

Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, blending just until everything is combined. Be careful not to overmix — you want a tender crumb, not a tough cake.

Step 4: Layer the Batter
Spoon half of the cake batter into the prepared bundt pan. Now, here’s a trick: use your spoon to make a slight indent or “ditch” along the center of the batter. This is where the magic happens — we’re making room for the streusel filling!

Step 5: Make and Add the Streusel
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until it forms a deliciously crumbly streusel. Spread this filling into the dent you made in the batter, and sprinkle half of the fresh blueberries on top.

Step 6: Add the Remaining Batter and Blueberries
Spoon the rest of the cake batter over the streusel and berries, gently pressing it down to create an even layer. Top with the remaining blueberries — they’ll dot the top of the cake beautifully once it’s baked.

Step 7: Bake
Pop the cake into your preheated oven and bake for 45-50 minutes, or until a toothpick comes out clean. The top should be golden brown, and your kitchen will smell like a bakery — it’s heavenly! Once baked, let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.

Optional Step: Top It Off
For an extra touch of indulgence, you can drizzle the cooled cake with a vanilla or cream cheese glaze. It adds a sweet finish and makes the cake look as good as it tastes.

Engagement Elements: A Personal Twist

One of my favorite things about this recipe is how adaptable it is. If you’re a fan of raspberries, try swapping them in for the blueberries. Or, if you want to take the cinnamon flavor up a notch, sprinkle a little extra cinnamon sugar on top before baking for a crunchy topping.

I remember making this cake for the first time for a weekend brunch with friends. It was one of those impromptu gatherings where I needed something easy but impressive. Let’s just say it disappeared in no time, and I’ve been asked to bring it every time since. It’s that good!