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Blueberry Sour Cream Coffee Cake Recipe

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As you know, coffee cake is the ultimate companion for a warm cup of coffee. There’s no coffee in the cake, though, but its affinity to the caffeinated drink gave it such a memorable name.

Few things pair better with coffee than coffee cake. Of course, that’s what I thought before discovering the blueberry sour cream coffee cake. Now, this is what I’m talking about.

The ultimate coffee cake, that’s a better description for this moist and summery cake. Here’s what you need to know about it.

Blueberry Sour Cream Coffee Cake Recipe-2

What goes into a blueberry sour cream coffee cake?

For this fluffy cake, we’re using all-purpose flour, some sugar, baking powder and eggs; that’s what all cakes have in common, right?

Then we’ll need fresh blueberries, which will give the cake the loveliest specked look. And we’re adding sour cream as well, which provides creaminess and a pleasant tang to the cake.

We’re topping the coffee cake with a blueberry compote, which comes together with more fresh blueberries, water, sugar and just a spoonful of cornstarch. Garnish the cake with confectioners’ sugar just before serving for an Insta-worthy coffee cake that will surely steal the spotlight.

Variations and substitutions

If you don’t have sour cream, add low-fat heavy cream. You can also substitute the blueberries with your favorite berries. Blackberries, cranberries or strawberries, all bring something different to the recipe.

Most importantly, serve your coffee cake with a nice round of milky coffee. Lattes and cappuccinos are fantastic with this moist cake.

How to Make It

  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Serving Size8
  • Energy321 cal


For the cake:

For the blueberry topping:



Preheat the oven to 350°F.


In a mixing bowl, combine the flour, sugar, baking powder and salt.


Pour in the eggs one at a time while whisking and add the sour cream and the blueberries. Incorporate.


Pour the mixture into a greased, round 9-inch cake pan.


Bake for 35-40 minutes or until cooked through.


For the topping, combine the blueberries, sugar, water and cornstarch in a saucepan over a medium flame. Bring to a boil and reduce the heat to low. Simmer until thick (10 minutes).


Top the coffee cake with the blueberry sauce, top with confectioners’ sugar and serve.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories321
  • % Daily Value*Standard DV
  • Total Fat7.5 g78 g9.62%
  • Saturated Fat4.1 g20 g20.5%
  • Cholesterol54 mg300 mg18%
  • Sodium32 mg2300 mg1.39%
  • Total Carbohydrate61.5 g275 g22.36%
  • Dietary Fiber1.3 g28 g4.64%
  • Total Sugars40.4 g
  • Protein4.9 g50 g9.8%
  • Calcium97 mg1300 mg7.46%
  • Iron2 mg18 mg11.11%
  • Potassium228 mg4700 mg4.85%
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