Blueberry sour cream coffee cake with streusel topping is a moist, flavorful, and absolutely delicious bundt cake you're going to love! With fresh berries and oats in a buttery cake, it's hard to resist!
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A blueberry bundt coffee cake is a delightful dessert that brings together the rich, moist texture of a sour cream-based cake with the burst of flavor from fresh or frozen blueberries.
Baked in a bundt pan, it acquires an elegant ring shape that's perfect for serving on special occasions or enjoying with a cup of coffee.
I love this easy blueberry bundt cake because it's so flavorful, moist, and perfect. This cake remains fresh and moist for days and it's truly a perfect snack for enjoying when you want something silky smooth, sweet, tangy, and delicious.
If you love coffee cake, be sure to check out my Cake Mix Coffee Cake, and then pair it with some actual coffee like Maple Syrup Iced Coffee, Iced White Chocolate Mocha, or Cinnamon Toast Crunch Latte.
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💛 Why You'll Love This Recipe
- It's simple and easy. Just mix some basic ingredients together and bake. This recipe is perfect for those wanting great taste with minimal effort.
- It's great for breakfast and dessert. Serve this coffee cake up in the morning for an easy meal, or save it for dessert with a scoop of ice cream. Either way, it won't last long!
- Perfect for any occasion. This cake is just as great on an early holiday morning as it is on the weekends. Serve it up whenever you want, or save it for those special days and make it a tradition.
🛒 Ingredients
All purpose flour. Forms the base and structure of the recipe.
Granulated sugar. Adds sweetness and helps create a tender crumb. It's also used in the streusel topping.
Sour cream. Adds richness and gives the cake a soft, velvety texture.
Fresh blueberries. Fresh or frozen blueberries add juicy bursts of flavor. If you have extras, try them in our Small Batch Blueberry Muffins or Cake Mix Blueberry Muffins.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use seasonal or frozen blueberries. Fresh berries are cheapest in season, but frozen (thawed and drained) work well and often cost less.
Buy butter and flour in bulk. These staples lower the per-recipe cost when purchased in larger quantities.
Skip the powdered sugar topping if needed. The cake is flavorful and presentable without it.
🥄 Instructions for Blueberry Sour Cream Coffee Cake
Step 1: Preheat the oven to 300 degrees F. Spray a bundt pan and dust with flour, shaking out excess flour, and then set it aside.
Step 2: In a bowl combine your flour, baking soda, and salt. Set aside
Step 3: In another bowl combine the streusel ingredients and set aside.
Step 4: In the bowl of a stand mixer or in a mixing bowl with an electric mixer, cream together the butter and sugar until light and fluffy.
Step 5: Add eggs, one at a time, beating well after each addition.
Step 6: Reduce the speed, and add in vanilla and sour cream. The batter will look curdled. This is okay.
Step 7: Slowly add in the flour, a little at a time.
Step 8: Gently fold in the blueberries.
Step 9: Scoop out ⅓ of the batter and spread it in a bundt pan.
Step 10: Top with ½ of the streusel mix. Spread it around as evenly as you can.
Step 11: Top with another ⅓ of batter and repeat with streusel and the remaining batter.
Step 12: Bake 75min-85min until golden in color and the toothpick comes out mostly clean. The streusel can alter the toothpick test results so if the cake looks done and springs back when touched, it's likely finished.
Step 13: Let cool in the pan for 15 minutes before flipping onto a wired rack.
Dust with powdered sugar, serve, and enjoy.
👩🏻🍳 Expert Tips
- Choosing Ingredients: Avoid using margarine or butter spread for the streusel topping, as it can result in a slightly soggy texture within the cake.
- Adding Blueberries: Feel free to add extra blueberries to the recipe if desired. Add them when layering the streusel to ensure even distribution throughout the cake, maximizing the blueberry flavor in every bite.
❄️ Storage and Make Ahead
Storage: Store the Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to 5-7 days.
Make Ahead: This cake can be baked a day in advance and stored covered until ready to serve, or frozen for up to 3 months and thawed overnight.
🥗 Side Dishes or Pairing Ideas
This blueberry streusel coffee cake pairs well with fresh fruit, yogurt, scrambled eggs, or served as part of a brunch or breakfast spread.
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❓ Recipe FAQs
If you keep the cake in an airtight container at room temperature it will last for up to a week. You can also store it in the fridge if you'd like, but then you run the risk of it drying out due to the cold. Coffee cake is always better warm anyway.
Yes, you can freeze this coffee cake for up to 3 months if you keep it properly wrapped and covered. To do this it's best to let it cool completely and then wrap in plastic wrap before storing in an airtight container. You can thaw it overnight on the counter before eating.
Yes, frozen blueberries can be used in this recipe, and they work well when fresh blueberries are out of season.
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🐝 If you tried this Blueberry Sour Cream Coffee Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Blueberry Sour Cream Coffee Cake
Ingredients
Streusel
- ¾ cup granulated sugar - ($0.27)
- ¾ cup all-purpose flour - ($0.10)
- 1 ½ teaspoon ground cinnamon - ($0.12)
- ¼ cup oats - ($0.06)
- ¼ cup unsalted butter, softened - ($0.50)
- 1 tablespoon water - ($0.00)
Coffee Cake
- 2 ⅓ cup all-purpose flour - ($0.30)
- ½ teaspoon baking soda - ($0.01)
- 1 teaspoon salt - ($0.01)
- 1 ½ cup granulated sugar - ($0.54)
- 1 cup butter, room temperature - ($1.98)
- 3 large eggs - ($0.45)
- 1 ½ teaspoons vanilla extract - ($0.05)
- 1 cup sour cream - ($1.00)
- 1 cup fresh blueberries - ($0.99)
Instructions
- Preheat & Prep: Preheat the oven to 300°F. Spray a bundt pan with nonstick cooking spray and dust with flour, tapping out excess. Set aside.
- Make the Streusel: In a small bowl, combine the granulated sugar, flour, cinnamon, butter, oats, and water. Mix until crumbly. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat the butter and sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Add Vanilla and Sour Cream: Reduce mixer speed and mix in the vanilla extract and sour cream until combined. The batter may appear slightly curdled.
- Add Dry Ingredients: Gradually add the flour mixture, mixing until smooth and fully incorporated.
- Fold in Blueberries: Gently fold the blueberries into the batter.
- Layer the Cake: Spoon half of the batter into the prepared bundt pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter and spread gently to cover the streusel layer.
- Bake: Bake for 1 hour 10 minutes to 1 hour 20 minutes until golden and a toothpick inserted comes out clean or with a few moist crumbs. If the tester appears wet from streusel, gently press the top of the cake. A slight spring back indicates doneness.
- Cool & Serve: Let the cake rest in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- Streusel Butter: Use real butter rather than margarine or spreads to prevent sogginess.
- Blueberry Tips: Additional blueberries may be added, ideally sprinkled over the first streusel layer for even distribution.
- Doneness Check: Streusel moisture can affect toothpick tests. Use a gentle press test if needed.
- Storage: Store in an airtight container at room temperature for up to 1 week. Refrigeration is possible but may dry the cake.
- Freezing: Wrap the cooled cake tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Nutritional Information
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