Wake Up to the Aroma of a Delicious Blueberry Coffee Cake

Hail and well met, fair readers! I bring forth unto thee today a recipe that shall satisfy thy longing for a sweet, tender delicacy that shall take thee to the very heights of ecstasy. For in mine hands, I hold forth the recipe for none other than the Sour Cream Blueberry Coffee Cake – a confection known far and wide for its delectable taste and unparalleled texture.

Whether thou art preparing this treat for thine own indulgence or to treat thy friends and family to a scrumptious delight, rest assured that thou shalt not be disappointed. The combination of blueberries and sour cream is simply divine, while the soft texture of coffee cake only serves to enhance it further.

So gather round, dear friends, as I lay before thee the secrets of this most coveted dessert. Let us embark upon this culinary journey together, and discover the wonders that lie ahead.

Why You’ll Love This Recipe

Sour Cream Blueberry Coffee Cake
Sour Cream Blueberry Coffee Cake

Good day, coffee and cake enthusiasts! Are you searching for the ultimate dessert that combines tangy and sweet flavors while delivering ample health benefits? Well, look no further because I have brewed up the perfect Sour Cream Blueberry Coffee Cake Recipe that caters to your taste buds and dietary needs.

One reason you’ll love this recipe is that it features juicy blueberries baked into tender cake layers. Blueberries are a rich source of antioxidants, which can help protect against diseases caused by free radicals in the body. Additionally, they help regulate blood sugar levels and lower cholesterol, making this dessert a healthier option than other treats.

Another reason to fall in love with this coffee cake recipe is its versatility. You can switch up the ingredients to suit your preferences without sacrificing the deliciousness of the final product. For instance, you can substitute quick-cooking oats for all-purpose flour to add extra fiber or opt for unsweetened applesauce instead of canola oil for lower fat content.

Furthermore, this easy-to-follow recipe produces a cake that’s incredibly moist with an irresistible crumbly topping made from brown sugar, butter, cinnamon, and quick-cooking oats. The finished product is sure to leave your taste buds dancing with joy!

In summary, you’ll love this blueberry sour cream coffee cake recipe for its mix of healthy ingredients, flexible nature, and delectable taste. Don’t just take my word for it; try it out today and experience a burst of flavors unlike any other coffee cake recipe you’ve tasted before!

Ingredient List

 A slice of heaven on a plate
A slice of heaven on a plate

Ingredients You Need:

  • Butter (1/2 cup softened)
  • Brown Sugar (3/4 cup)
  • Granulated Sugar (1/4 cup)
  • Egg (1 large)
  • Reduced-Fat Sour Cream (1 cup)
  • Unsweetened Applesauce (1/4 cup)
  • Canola Oil (1/4 cup)
  • Vanilla Extract (1 teaspoon)
  • All-Purpose Flour (3 cups divided)
  • Baking Powder( 2 1/2 teaspoons)
  • Baking Soda (3/4 teaspoon)
  • Ground Cinnamon (1 teaspoon)
  • Salt (1/4 teaspoon)
  • Fresh Blueberries (1 cup)

Ingredient Notes

For the best blueberry sour cream coffee cake recipe substitute frozen blueberries for fresh blueberries during off-season time. When using frozen blueberries, add them to the batter right out of the freezer so that they do not release a lot of juice and turn the batter purple.


Always use unsalted butter for this Sour Cream Blueberry Coffee Cake recipe.

Reduced-fat Sour Cream

Using reduced-fat sour cream is important because it does not break down when baked and helps to keep moisture in the cake.

Vanilla Extract

For the best flavor, use pure vanilla extract instead of imitation vanilla extract.

That is everything you need! Time to start baking!

The Recipe How-To

 Blueberries and sour cream, a match made in coffee cake heaven
Blueberries and sour cream, a match made in coffee cake heaven

Now, let’s dive into the recipe how-to section! Follow the steps below and you’ll have a mouthwatering Sour Cream Blueberry Coffee Cake in no time!


Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter or cooking spray.

Step 2: In a small bowl, mix together 1 cup (100g) of blueberries, 1 tsp. (5ml) of all-purpose flour and 1/4 tsp. (1g)of ground cinnamon. Set aside.


Step 3: In a large bowl, cream together 1/2 cup (113g) of softened unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy.

Step 4: Mix in 2 large eggs one at a time and add 1 tsp. (5ml) of vanilla extract.

Step 5: In another bowl, whisk together 2 cups (250g) all-purpose flour, 2 tsp. (10g) baking powder, and 1/4 tsp. salt.

Step 6: Add the flour mixture alternatively with 1 cup (240ml) of reduced-fat sour cream beginning and ending with the flour mixture.


Step 7: Pour half of the batter into the prepared pan. Spread evenly.

Step 8: Top with half the blueberries mixture.

Step 9: Spoon the remaining batter over blueberries layer, spread evenly.

Step10: Sprinkle remaining blueberries mixture over the top.


Step11 : Bake cake for approximately 50-60 minutes or until center toothpick comes out clean.

Lemon Glaze

You can now drizzle it with a lemon glaze to make it even better!

Step 12: Combine 1/2 cup (60g) powdered sugar and 2 tbsp. (30ml) of fresh lemon juice in a small bowl. Whisk until smooth.

Step13: Drizzle the glaze over the cake while still warm.


Let the cake cool before removing it from the pan and slicing it to serve. This simple yet delicious Sour Cream Blueberry Coffee Cake will surely impress anyone who tastes it!

Substitutions and Variations

 Treat yourself to a cozy morning with this Blueberry Coffee Cake
Treat yourself to a cozy morning with this Blueberry Coffee Cake

Hark! There are many ways to customize this recipe to suit your palate or dietary needs. Fear not, for I shall conjure up some substitutions and variations to transform this blueberry coffee cake into a feast fit for the gods.

For a healthier version, thou may substitute canola oil with unsweetened applesauce, reduced-fat sour cream with nonfat Greek yoghurt, and all-purpose flour with whole wheat flour. This will create a coffee cake that is lower in fat and calories while retaining its moist texture and delightful flavor.

If thou despise blueberries, then fret not! Thou can use fresh or frozen strawberries, raspberries or blackberries instead. The tartness of raspberries will balance well with the sweetness of the cake, whilst blackberries will add a delightful crunch to every bite.

For those who enjoy a decadent treat, try adding a lemon glaze on top of the cake. Simply mix 1 cup of powdered sugar with 2 tbsp of lemon juice and 1 tsp of lemon zest until smooth. Drizzle the glaze on top of the cooled cake and let it set before serving. The tangy flavor of the glaze will pair perfectly with the juicy blueberries and make thee swoon with pleasure.

Furthermore, thou may switch up the streusel topping by adding nuts such as chopped almonds or pecans to it. This shall add more texture and crunch to each slice of cake.

There you have it, good folk! Let your creativity run wild and make this recipe truly shine with your personal touch. Whether it be adding a twist to the classic blueberry sour cream coffee cake or creating a brand-new dessert altogether, these substitutions and variations shall guide thee on thy journey to culinary greatness!

Serving and Pairing

 Perfectly moist and packed with juicy blueberries
Perfectly moist and packed with juicy blueberries

Ah, a warm slice of this blueberry sour cream coffee cake is certainly the perfect afternoon treat. Since the cake is not overly sweet, it pairs well with a strong cup of coffee or a nice tea. It’s also perfect for breakfast or brunch, and can easily be sliced up for friends and family to enjoy.

If you want to elevate your coffee cake serving game, try adding a dollop of whipped cream or crème fraîche on top of each slice. You can also sprinkle on some lemon zest or an extra handful of blueberries to really make it pop.

For a more decadent dessert experience, you can even top the cake with some homemade blueberry coulis or vanilla ice cream. The tanginess of the blueberries will balance out the sweetness of the cake, creating a harmonious flavor pairing that’ll surely impress.

Overall, this blueberry sour cream coffee cake is versatile and flexible enough to pair with many different beverages and desserts. Whether it’s served hot or cold, plain or dressed up, it’s always sure to please.

Make-Ahead, Storing and Reheating

 The ultimate breakfast indulgence
The ultimate breakfast indulgence

Hark! Forsooth, dost thou wish to save time and prepare this delectable sour cream blueberry coffee cake in advance? Verily, thou art in luck! This recipe can be made ahead of time and stored for later indulgence.

To make this cake ahead of time, simply follow the recipe as directed and allow the cake to cool completely before storing it. Then, wrap the cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to three days. This will allow the flavors to meld together and intensify, resulting in a more delicious and moist cake.

Fret not if thou wish to reheat the cake! Simply let it come to room temperature on the counter before heating it in the oven at 350°F (175°C) for approximately 10-15 minutes or until warm. Additionally, thou canst heat individual slices in the microwave for 20-30 seconds. Be sure to keep a keen eye on the cake during reheating, for overcooking can cause the blueberries to burst.

For succulent leftovers that remain after your feast, store them in an airtight container or wrapped tightly with foil or plastic wrap in the refrigerator for up to five days. Thou shouldst note that although this will reduce its freshness, thy remnants will still be delightful when stored correctly.

Shouldst thou desire a sweet morning snack or an afternoon treat with thy tea, this sour cream blueberry coffee cake recipe is perfect – both for immediate enjoyment and future delight. Alas, all good things must come to an end but fear not – this recipe shall remain evergreen!

Tips for Perfect Results

 A coffee cake so good, you'll want to have it for dessert too
A coffee cake so good, you’ll want to have it for dessert too

Ah, the sour cream blueberry coffee cake recipe. A true classic that can bring joy to anyone’s palate. Now that you know how to make it, let’s talk about some tips and tricks to ensure your coffee cake comes out perfectly every time.

First things first, always use room temperature ingredients. You may be tempted to shortcut and not wait for the butter, eggs or sour cream to reach room temperature, but trust me, it’s worth the wait. Room temperature ingredients blend more easily and create a smoother batter.

Another key tip is to properly layer your blueberries. If they all sink to the bottom of the batter, you won’t get the even distribution of blueberries throughout the coffee cake. Therefore, toss them with a tablespoon of flour before adding them to the batter. This will help suspend them in the cake mix.

When it comes to baking this coffee cake recipe especially, timing is everything. If you overbake your cake, it can become dry and unappetizing. To avoid this, start checking your cake at around 45 minutes with a wooden skewer or toothpick inserted in the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.

Lastly, allow your cake to cool before slicing into it. While it can be tempting to dive right into that freshly baked goodness, allowing your sour cream blueberry coffee cake to rest for at least 15 minutes will allow time for moisture and flavor to redistribute through each slice.

Follow these tips and you’ll be sure to have an amazing result each time you bake this delicious dessert!

Bottom Line

Verily, thou cannot resist the temptation of a delicious sour cream blueberry coffee cake. This recipe shall bring thee immense joy and satisfaction as thou dost indulge in its sweet and tangy fruits. The combination of juicy blueberries and creamy sour cream creates an irresistible flavor that no coffee cake lover shall be able to resist.

With its superior moistness and tender crumb, this cake shall be a delightful treat for thy taste buds. Not to mention, with the addition of a lemon glaze or some streusel topping, it can easily become the star of any dessert table.

Therefore, I implore thee to try this recipe without hesitation – it shall exceed all thy expectations and leave thee yearning for more! Whether it be for an afternoon tea party or a late-night snack, this sour cream blueberry coffee cake is the perfect choice for any occasion.

Remember, with simple substitutions and variations, one can easily make this recipe his or her own. Frozen blueberries, different glazes or toppings – the possibilities are endless. So why not give this recipe a try and let your creativity flourish?

In conclusion, let us unite in our love for coffee cakes, blueberries, and sour cream by baking together this delightful creation. And when it comes to desserts, always remember – there is no such thing as too much cake!

Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake Recipe

A low fat coffe cake from Taste of Home Lightly
No ratings yet
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Calories 324.3 kcal


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 egg
  • 1 cup reduced-fat sour cream (8oz)
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries, fresh (or frozen)


  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, cold


  • Preheat oven to 350.
  • In a large bowl combine the first five ingredients.
  • In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square pan coated with cooking spray.
  • For topping in a bowl combine the brown sugar, oats, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter.
  • Bake at 350 for 40-45 mins, until toothpick comes out clean.
  • Cool on wire rack.
  • *if using frozen blueberries do not thaw**.

Add Your Own Notes


Serving: 126gCalories: 324.3kcalCarbohydrates: 51.1gProtein: 4.9gFat: 11.5gSaturated Fat: 4.2gCholesterol: 40.8mgSodium: 220.1mgFiber: 1.7gSugar: 25.2g
Keyword < 4 Hours, Berries, Breads, Fruit
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