💙 Blueberry Sour Cream Coffee Cake – Moist, Tender & Filled with Cinnamon Streusel

If you’re a fan of cozy weekend breakfasts, brunch spreads, or an afternoon treat with your cup of coffee, this Blueberry Sour Cream Coffee Cake is exactly what your baking repertoire needs. Moist, fluffy, and layered with a warm cinnamon streusel, this cake delivers on every comforting note. Whether you’re serving guests or just spoiling your own taste buds, this cake brings the nostalgic feeling of a classic coffee cake—enhanced with a burst of juicy blueberries and the tangy richness of sour cream.

It’s easy to make, beautiful to serve, and tastes even better the next day. Let’s dive into this heavenly bundt cake that’s as perfect for holidays as it is for everyday indulgence.

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🧾 Ingredients You’ll Need

This recipe uses pantry staples and a few fresh ingredients to create a layered masterpiece. The combination of blueberries and streusel is timeless, while sour cream ensures a supremely tender crumb.

Cake Batter:

• ½ cup butter
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup sour cream
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1½ cups fresh blueberries, divided

Streusel Filling:

• 5 tablespoons salted butter, melted
• ¾ cup brown sugar
• 1½ teaspoons ground cinnamon

🫐 Tip: If fresh blueberries aren’t available, you can substitute frozen ones—just don’t thaw them before adding to the batter to avoid bleeding.

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👩‍🍳 Directions – Step-by-Step

Follow these easy steps to build up the perfect layers of batter, filling, and fruit in your bundt pan for a picture-perfect coffee cake every time.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This temperature ensures even baking and a golden exterior.

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Step 2: Make the Batter

1. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. This adds air to the batter and ensures a light texture.
2. Add in the vanilla, eggs, and sour cream, mixing until smooth and fully incorporated.
3. Gradually mix in the flour, baking soda, and baking powder. Stir just until combined—overmixing can lead to a dense cake.

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Step 3: Prepare the Pan & Layer

Spray a bundt pan thoroughly with non-stick cooking spray, paying close attention to the crevices to prevent sticking.

1. Spoon half of the cake batter into the pan.
2. Use the back of a spoon or spatula to press and pat the batter down, creating a slight well or indentation in the middle—this will hold the streusel filling.

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Step 4: Add the Streusel Filling

In a small bowl, mix together:

• Melted salted butter
• Brown sugar
• Cinnamon

Spread the streusel mixture evenly into the center of the indented batter. This will form a gooey, spiced ribbon through the middle of your cake.

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Step 5: Layer in the Blueberries

• Sprinkle ½ of the blueberries over the streusel layer.
• Top with the remaining cake batter, smoothing the surface with a spatula.
• Finish with the rest of the blueberries, gently pressing them into the top so they don’t fall off while baking.

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Step 6: Bake

Bake the cake in your preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack. Cool completely before adding glaze.

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🍰 Glazing Options

This cake is fantastic on its own, but a drizzle of glaze adds that bakery-finish everyone loves. Here are two excellent options:

Classic Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Whisk until smooth, then drizzle over the cooled cake.

Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla

Beat until creamy and pourable. Spoon over the cake or pipe for extra flair.

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🍽 How to Serve

This cake is the perfect complement to a hot cup of coffee or tea. Serve it warm for a melt-in-your-mouth experience, or chill for a denser, more decadent bite. It’s excellent for:

• Weekend brunch
• Potlucks
• Holiday dessert tables
• Mother’s Day or Easter celebrations

🍴 Add a dollop of whipped cream or a scoop of vanilla ice cream to take it over the top.

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⏱ Recipe Summary

Prep Time	15 minutes
Cook Time	45–50 minutes
Total Time	~1 hour 5 minutes
Servings	10–12 slices
Skill Level	Easy–Intermediate

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💡 Tips for Success

• Use room temperature ingredients: This helps your batter mix more smoothly and bake more evenly.
• Don’t overmix the batter: Stir only until ingredients are incorporated to keep the texture light.
• Test for doneness: All ovens vary, so begin checking at the 45-minute mark.
• Let it cool fully before glazing: If the cake is too warm, your glaze will slide off or melt.

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🌟 Why You’ll Love It

• Super moist and rich thanks to the sour cream
• Loaded with fresh blueberries in every bite
• A warm cinnamon swirl for a cozy flavor kick
• Looks beautiful in a bundt shape—no extra decoration needed
• Versatile for breakfast, dessert, or snacking

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🫶 Final Thoughts

This Blueberry Sour Cream Coffee Cake is a heartwarming, reliable favorite that delivers big flavor with simple ingredients. Whether you’re looking for a crowd-pleaser for brunch or just want a comforting slice to go with your coffee, this cake checks all the boxes. From the melt-in-your-mouth streusel center to the bright pop of blueberries, it’s a guaranteed keeper for your baking collection.

💬 Have you made this coffee cake? Tag your creations with #BlueberryCoffeeCake on social media—I’d love to see them!

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