This Blueberry Sour Cream Cake is hands down my favorite snacking cake! With layers of cinnamon sugar and bursting with fresh blueberries, it offers a symphony of flavors and textures that simply can’t be beat.
Think: classic coffee cake with sour cream and fresh blueberries folded into the batter, for vibrant color, flavor, and a super-moist, never dry cake that pairs perfectly with your cuppa joe.
And as always, you can expect this snack cake recipe to be beginner-friendly and no-fuss. Because as a busy mom who still loves to bake, I guarantee my recipes have no unnecessary steps, ingredients, or equipment while remaining flavorful and decadent!
Blueberry Sour Cream Coffee Cake Ingredients
I highly recommend using full fat sour cream for the moistest cake.
Any neutral oil like canola, vegetable, or grapeseed will work. You can also use coconut oil but expect a hint of coconut flavor and aroma.
I use unsalted but and add a pinch of salt to the cinnamon sugar mixture, but you can easily use salted butter and omit that extra pinch.
You can use vanilla bean pasta in place of vanilla extract here.
This coffee cake recipe is made with fresh blueberries. You can use frozen blueberries but thaw them and pat them dry first. I did not test this recipe with dried blueberries.
Sour Cream Coffee Cake with Blueberries Tips and Tricks
How to Make Blueberry Coffee Cake with Sour Cream
The easy coffee cake batter comes together in just one bowl, which just means you have to add and mix things in a particular order to ensure you get the best texture on your cake.
Start by beating the eggs until the yolks and whites are well-combined and bubbles form on top. Then, add the oil, milk, and sour cream and mix on high until it’s combined and smooth.
Then, add the flour, granulated sugar, baking powder, and salt and mix until a batter starts to form. Finish combining the dry ingredients with a spatula, scraping the sides and bottom of the bowl to make sure everything is integrated.
Then, fold in about ¾ of the blueberries with the spatula. In a separate bowl, whisk together the brown sugar, cinnamon, and a pinch of salt.
Add roughly half of the blueberry cake batter to a greased 9 x 13 pan and use the spatula to spread it out in an even layer, so that it reaches all four corners.
Then, sprinkle roughly half of the cinnamon sugar mixture on top. Add another layer of cake batter, gently spreading it over the cinnamon sugar. Follow it up with a top layer of cinnamon sugar and sprinkle the remaining blueberries on top.
Melt the butter and pour it over top of the cake. Bake it on the middle rack until a toothpick comes out clean.
How I Store Blueberry Cinnamon Sugar Cake
I like to slice my cake and store leftovers in airtight container at room temperature for about 4 days before transferring it to the refrigerator where it will last up to a week.
Quick tip: Storing your snack cake with a piece of bread will keep it moist (a great use for the end piece!). The moisture from the bread keeps them from drying out.
If you have a lot of extra cake, freeze it! In the freezer, this coffee cake with blueberries will last up to a year. It thaws quickly, so just take it out a couple of hours before you want to enjoy it.
Moist Blueberry Sour Cream Coffee Cake
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 2 large eggs
- 1 cup vegetable or canola oil
- ¾ cup milk of choice (I use whole milk)
- ½ cup full-fat sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt (+ extra pinch for cinnamon sugar mix)
- 1 pint fresh blueberries (1 pint = ~2 cups)
- 1 ¼ cup light brown sugar (tightly packed)
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter (melted)
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Add the eggs to a large mixing bowl and beat with a hand mixer on high until the whites and yolks are well-combined and bubbles appear on the surface of the eggs.2 large eggs
- Add the oil, milk, sour cream, and vanilla extract and beat again until well-combined and the oil + milk are emulsified.1 cup vegetable or canola oil, ¾ cup milk of choice, ½ cup full-fat sour cream, 2 teaspoons vanilla extract
- Add the flour, granulated sugar, baking powder, and salt and mix again with hand mixer on high until batter starts to form. Then, use a rubber spatula to finish combining your ingredients, scraping the sides and bottom of the bowl to ensure everything is integrated.3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon salt, 1 tablespoon baking powder
- Conserve a handful of blueberries for the top of the cake and gently fold the rest into the batter.1 pint fresh blueberries
- Add roughly half of the cake batter to the lined baking pan (about 2 cups of batter). Use the spatula to spread it into all four corners of the pan. You should have a thin layer of cake batter; the cake rises plenty in the oven.
- To a medium mixing bowl, add the brown sugar, cinnamon, and a pinch of salt. Use a fork or whisk to combine, breaking down any large clumps of brown sugar.1 ¼ cup light brown sugar, 1 tablespoon ground cinnamon
- Sprinkle roughly half of the cinnamon sugar mixture on top of the bottom layer of cake batter (you'll use about 1 cup of the mixture loosely scooped). Try to sprinkle it on in an even layer, so that the cake batter is completely coated in the cinnamon sugar.
- Pour the rest of the cake batter over top of the cinnamon. Then, use the spatula to very gently spread the batter out over the cinnamon layer, so that you're left with two distinct layers of cake, with cinnamon sugar in between. Work gently and slowly, and don't stress- it doesn't have to be perfect!
- Sprinkle the rest of the cinnamon sugar on top, followed by the conserved blueberries. Then, melt the butter (I usually just do so in my Pyrex measuring cup in 15-second intervals in the microwave) and drizzle it over top.¼ cup unsalted butter
- Bake on the middle rack for 35-40 minutes, until a toothpick comes out clean. Allow it to cool for at least 20 minutes before slicing into it. Try it with this 2-ingredient lemon icing!
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1 thought on “Moist Blueberry Sour Cream Coffee Cake”
Hi Marley, I Made this cake today and it is so delicious and moist. The family will all enjoy eating this
Wendy