This Blueberry Sour Cream Cake is my go-to snacking cake — tender, moist, and studded with fresh blueberries. Layers of cinnamon-sugar add a crunchy, caramel-like contrast that complements the soft, tangy crumb.
Imagine a classic sour cream coffee cake with fresh blueberries folded into the batter for bright flavor and a perfectly moist texture that pairs beautifully with a cup of coffee. This recipe is beginner-friendly and streamlined — no unnecessary steps or fancy equipment, just reliable results.
Blueberry Sour Cream Coffee Cake Ingredients
For the most tender cake use full-fat sour cream; it keeps the crumb rich and moist. Neutral oils such as canola or vegetable work best, though light-flavored coconut oil is an option if you don’t mind a subtle coconut note.
I use unsalted butter and add a pinch of salt to the cinnamon-sugar layer; if you prefer salted butter, you can omit that extra pinch. Vanilla extract adds warmth, or substitute vanilla bean paste if you’d like a more pronounced vanilla flavor.
This recipe is tested with fresh blueberries; if using frozen berries, thaw and pat them dry to prevent excess moisture. I have not tested the recipe with dried blueberries.
Sour Cream Coffee Cake with Blueberries Tips and Tricks
How to Make Blueberry Coffee Cake with Sour Cream
This one-bowl batter comes together quickly if you follow the order of ingredients to get the best texture. Beat the eggs first until well combined and slightly aerated, then add oil, milk, sour cream, and vanilla, mixing until smooth and emulsified.
Add the dry ingredients — flour, granulated sugar, baking powder, and salt — and mix until a batter forms. Finish folding with a spatula to ensure everything is combined and scrape the bowl’s sides and bottom.
Reserve a small handful of blueberries for the top, then gently fold most of the berries into the batter. In a separate bowl whisk together light brown sugar, cinnamon, and a pinch of salt for the cinnamon-sugar layers.
Spoon about half the batter into a greased 9 x 13-inch pan and spread it to the corners. Sprinkle half the cinnamon-sugar mixture evenly over this layer. Add the remaining batter, spreading gently to maintain two distinct layers with the cinnamon-sugar sandwiched between them.
Top with the remaining cinnamon-sugar and reserved blueberries, then drizzle with melted butter. Bake on the middle rack until a toothpick inserted in the center comes out clean.
How I Store Blueberry Cinnamon Sugar Cake
Sliced, this cake keeps well in an airtight container at room temperature for about four days. After that, move it to the refrigerator where it will stay fresh up to a week.
Quick tip: Storing the cake with a small piece of bread helps maintain moisture — the bread shares moisture with the cake and keeps slices soft.
If you have extra, freeze slices individually wrapped or in an airtight container. Frozen, the cake will keep for months and thaws quickly at room temperature in a few hours.
Moist Blueberry Sour Cream Coffee Cake
Marley Goldin
Equipment
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Hand Mixer
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9 x 13 Baking Pan
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
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Preheat oven to 350°F and grease a 9 x 13-inch pan.
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Beat the eggs in a large bowl with a hand mixer on high until combined and slightly bubbly.
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Add oil, milk, sour cream, and vanilla; beat until emulsified and smooth.
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Stir in flour, granulated sugar, baking powder, and salt until batter forms, then finish folding with a spatula, scraping bowl to combine.
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Reserve a handful of blueberries for the top, then gently fold the remaining berries into the batter.
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Spread about half the batter into the prepared pan (a thin layer), then sprinkle half the cinnamon-sugar mixture evenly over it.
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Combine brown sugar, cinnamon, and a pinch of salt, breaking up any clumps.
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Pour the remaining batter over the cinnamon layer and spread gently to maintain two layers with cinnamon sugar between them.
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Top with the remaining cinnamon sugar and reserved blueberries, drizzle with melted butter, and bake for 35–40 minutes until a toothpick comes out clean. Cool at least 20 minutes before slicing.