This easy blueberry coffee cake is perfect for brunch, breakfast, or as a snack. It’s a sour cream coffee cake with walnut sugar crumble. You are going to love it!
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Coffee Cake With Fresh Blueberries
You are going to be the most popular person at the pot-luck when you bring this to the dessert table! This is definitely NOT diet food! This coffee cake melts in your mouth thanks to the sour cream, butter, and eggs.
It has fresh blueberries and a wonderful sweet and nutty crumb topping. The entire recipe is in the printable recipe card – scroll down or keep reading for more tips and tricks!
Essential Tools You’ll Need
Here is what you need in order to make this cake. If you don’t have everything, I included links so you can buy them online.
How To Make Blueberry Coffee Cake
There are just two simple steps to this sour cream coffee cake – the batter and the crumb topping. Here are a few tips that will help you make the cake perfectly every single time.
Sour Cream Coffee Cake Batter
When you make the batter, whisk the dry ingredients together first. Then, in another bowl, use an electric mixer to beat the sugar and butter until it is light and fluffy.
Add the eggs and sour cream to the bowl with the butter mixture. Next, gradually add the dry ingredients and keep mixing until the batter is smooth.
Finally, gently fold in the blueberries. You need to be very gentle so that the blueberries don’t dye your entire cake batter blue.
Make The Homemade Crumb Topping
Now you are ready to make the walnut crumb topping!
Just whisk the flour, sugar, walnuts, and cinnamon together until they are really well combined. You might have to let the butter soften before you do this step.
Use your fingers to create a crumble with this mixture.
Now you are ready to place the batter into the greased baking dish and sprinkle the crumb mixture on top.
Blueberry Coffee Cake Questions
Here are a few questions that people often ask about making a homemade coffee cake with fresh blueberries.
How do you store leftover blueberry coffee cake?
Since this is made with sour cream and fresh blueberries, you definitely need to keep it in the refrigerator with a lid on top. It will stay fresh for up to a week.
Can I Use Frozen Blueberries?
Yes, you can definitely use frozen blueberries if you don’t have fresh ones available. They will taste just the same and it doesn’t change the baking time.
If you don’t want to use nuts on top of the coffee cake, replace them with 1/4 cup flour and 1/4 cup of brown sugar. Mix it together until it creates the same crumb texture.
- ⅓ C sugar
- ¼ C flour
- ¼ C chopped walnuts
- 1 tsp ground cinnamon
- 4 tbsp unsalted sweet cream butter, cold cut into cubes
Blueberry Coffee Cake
- 2 C sugar
- 1 C unsalted sweet cream butter, softened
- 4 large eggs
- 2 C sour cream
- 2 tsp pure vanilla extract
- 4 C flour
- 4 tsp baking powder
- 2 tsp baking soda
- 2 tsp kosher salt
- 3 C fresh blueberries
Preheat oven to 350 degrees and spray a 9x5 baking pan with pam baking spray
Using a large bowl, whisk together the flour, baking powder, baking soda and salt
Using a large bowl, beat the butter and sugar with a hand mixer until light and fluffy
Beat in the eggs and sour cream until combined
Gradually beat in the dry ingredients until combined and smooth
Fold in the blueberries until combined
Pour the batter into the baking dish and smooth evenly and set aside
Using a medium bowl, whisk together the flour, sugar, walnuts, and cinnamon until combined
Using your fingers, crumble the butter into the dry ingredients to create a crumble
Sprinkle onto the top of the batter
Place the cake into the oven and bake for 30-40 minutes or until a toothpick comes out clean
Allow to cool completely before serving
Nutrition Information:Yield: 12 Serving Size: 1 square
Amount Per Serving: Calories: 621Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 135mgSodium: 800mgCarbohydrates: 81gFiber: 2gSugar: 44gProtein: 9g