I absolutely adore baking, especially when the result is something as stunning—and delicious—as this Blueberry Sour Cream Coffee Cake. There’s something so comforting about the scent of vanilla, blueberries, and buttery cake wafting through the kitchen. The balance between the rich, tender crumb and the juicy bursts of blueberries makes every bite deeply satisfying. And when it’s baked in a Bundt pan like this, the cake practically turns itself into a centerpiece.

This coffee cake has become one of my go-to recipes for brunches, potlucks, or just a lazy weekend breakfast at home. I love how the sour cream keeps the cake moist for days, and the subtle tang balances the sweetness beautifully. Whether you dust it lightly with powdered sugar or drizzle a glaze on top, this cake never fails to impress—and it’s easier to make than it looks.

Why You’ll Love This Blueberry Sour Cream Coffee Cake

This cake isn’t just visually gorgeous—it’s also packed with flavor and texture. The sour cream gives it an incredibly soft and moist interior, while the edges bake up golden and slightly crisp. Sweet, juicy blueberries pop in every slice, and if you want to get fancy, you can layer it with a cinnamon-sugar streusel or add a citrus glaze on top.

You’ll also love how versatile this recipe is. Serve it warm or cold, for breakfast, dessert, or an afternoon snack with coffee or tea. It holds up beautifully at room temperature, travels well, and tastes even better the next day. In short, it’s a no-fuss, high-reward kind of cake that everyone needs in their baking rotation.

What Kind of Blueberries Work Best in Blueberry Sour Cream Coffee Cake?

Fresh blueberries are my top pick for this recipe. They hold their shape well during baking and give that bright, juicy burst in every bite. That said, frozen blueberries work just fine, especially when fresh ones are out of season. Just be sure not to thaw them before adding to the batter, or they may bleed too much color and turn the whole cake purple. To help prevent sinking, you can lightly toss the berries in a bit of flour before folding them into the batter.

If you’re lucky enough to have wild blueberries, those tiny flavor-packed gems will take this cake to another level. They’re especially great for a more intense blueberry taste throughout the cake.

Options for Substitutions

This recipe is pretty forgiving and can handle a few smart swaps depending on what you have on hand.

Sour Cream: Greek yogurt is a great substitute and still delivers that creamy texture and tang. Use full-fat for best results.
Butter: You can use an equal amount of neutral oil, like vegetable or canola oil, but you’ll lose a bit of the buttery flavor.
All-Purpose Flour: If you need a gluten-free version, a good 1:1 gluten-free baking flour will work well here.
Sugar: You can swap in coconut sugar or a mix of brown and white sugar for a slightly deeper flavor.
Blueberries: Don’t hesitate to mix in other berries—raspberries and blackberries are great companions to blueberries.

The key is to keep the balance of wet to dry ingredients the same, so the texture stays soft and moist.

Ingredients for This Blueberry Sour Cream Coffee Cake

Each ingredient in this cake has a job to do—and when they come together, magic happens.

All-Purpose Flour
This is the base of the cake, giving it structure while keeping the crumb tender.
Baking Powder & Baking Soda
These leavening agents work together to give the cake lift and a light, airy texture.
Salt
Just a pinch enhances all the other flavors, especially the sweetness of the blueberries.
Unsalted Butter
Adds richness and a buttery flavor, while also helping create a moist texture.
Granulated Sugar
Sweetens the batter and helps achieve that golden-brown crust on the outside.
Eggs
Bind everything together and give the cake structure and stability.
Vanilla Extract
Adds warm, aromatic depth that complements the blueberries and butter beautifully.
Sour Cream
The star ingredient for moisture—keeps the cake soft and adds a subtle tang that balances the sweetness.
Fresh or Frozen Blueberries
The juicy, fruity element that makes each slice special. Bursts of blueberry goodness in every bite!
Powdered Sugar (Optional, for Dusting or Glaze)
A final touch of sweetness and presentation if you’re serving it for brunch or a special occasion.

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or baking spray, making sure to get into all the crevices. Lightly flour it afterward to help the cake release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This usually takes about 3–5 minutes and is key for a tender cake.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully combined.

Step 5: Incorporate Sour Cream and Dry Ingredients

With the mixer on low speed, alternate adding the dry ingredients and sour cream in batches. Start and end with the flour mixture. This helps keep the batter smooth and prevents overmixing.

Step 6: Fold in Blueberries

Gently fold the blueberries into the batter using a spatula. If you’re using frozen berries, don’t thaw them—just toss them with a little flour first to prevent bleeding and sinking.

Step 7: Transfer to Pan and Bake

Pour the thick batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack. Let it cool completely before dusting with powdered sugar or drizzling with glaze. Slice and enjoy!

How Long to Cook the Blueberry Sour Cream Coffee Cake

The ideal baking time for this cake is 50 to 60 minutes in a preheated 350°F (175°C) oven. Keep an eye on it around the 50-minute mark. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs—no wet batter.

If you’re using frozen blueberries, you might need to add 5 extra minutes since they release more moisture. Make sure the top is golden brown, and the cake springs back lightly when touched.

Tips for Perfect Blueberry Sour Cream Coffee Cake

Use Room Temperature Ingredients
Butter, eggs, and sour cream mix better when they’re not cold. This helps create a smoother batter and a more even bake.
Toss Berries in Flour
Coating the blueberries in a bit of flour helps prevent them from sinking to the bottom of the pan.
Don’t Overmix
Once you add the flour, mix just until combined. Overmixing can lead to a dense or dry cake.
Grease Every Crevice of the Bundt Pan
A stuck cake can ruin your day. Use softened butter and flour or a baking spray with flour to coat the pan completely.
Let It Cool Before Flipping
Give the cake at least 15 minutes to cool in the pan before trying to turn it out. This helps it release cleanly without cracking.
Add a Glaze or Sugar Dusting
For extra sweetness and shine, a simple lemon glaze or a dusting of powdered sugar can take your presentation to the next level.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like this, a few small missteps can throw things off. Here’s what to avoid:

Under-creaming the Butter and Sugar
If you rush this step, the cake won’t be as light and airy. Take your time and beat until fluffy—it makes a difference.
Skipping the Pan Prep
Bundt pans are beautiful but tricky. Failing to properly grease and flour every crevice could leave you with a stuck or broken cake.
Using Cold Ingredients
Cold butter and sour cream won’t blend well, which can lead to a lumpy batter and uneven texture.
Overmixing the Batter
Once the flour goes in, mix just until combined. Overmixing develops the gluten and can make your cake dense.
Opening the Oven Door Too Early
Tempting, I know—but doing so can cause your cake to sink. Wait until it’s close to done before checking.
Overloading with Blueberries
Too many berries can throw off the balance of the batter and cause the cake to become soggy or fall apart.

What to Serve With Blueberry Sour Cream Coffee Cake?

This cake is delicious on its own, but if you’re planning a brunch spread or want to dress it up a bit, here are some perfect pairings:

1. Fresh Berries and Whipped Cream

A scoop of lightly sweetened whipped cream and a few fresh berries make this cake brunch-ready.

2. Lemon Glaze or Vanilla Icing

Drizzle a simple lemon glaze for extra zing, or go classic with a vanilla icing for sweetness.

3. Coffee or Cold Brew

This one’s a no-brainer. The cake was made for coffee—try it with a dark roast or creamy cold brew.

4. Greek Yogurt and Honey

Serve a dollop of thick Greek yogurt with a drizzle of honey on the side for a protein boost.

5. Soft Scrambled Eggs

Balance out the sweet with a savory touch by adding creamy scrambled eggs to your plate.

6. Crispy Bacon or Breakfast Sausage

A savory meat option brings a satisfying contrast and turns your slice into a full meal.

7. Sparkling Water or Mimosas

Keep it light and celebratory with a sparkling drink—citrus pairs beautifully with the berries.

8. Vanilla Ice Cream (for Dessert Mode)

If you’re serving the cake as dessert, a scoop of vanilla bean ice cream makes it a showstopper.

Storage Instructions

This Blueberry Sour Cream Coffee Cake keeps beautifully—one of the many reasons I love making it ahead of time.

Room Temperature: Store the cake covered at room temperature for up to 3 days. Just make sure it’s in an airtight container or wrapped tightly to keep it from drying out.
Refrigerator: If you want it to last longer, it can be refrigerated for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
Freezer: This cake also freezes like a dream. Wrap slices (or the whole cake) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.

Estimated Nutrition

Keep in mind that nutrition estimates vary based on exact ingredients and portion size, but here’s an approximate breakdown per slice (1 of 12 slices):

Calories: 310
Total Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 210mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 24g
Protein: 4g
Serving Size: 1 slice (~1/12 of cake)
Diet Category: Vegetarian

These values are great for general tracking and meal planning, especially if you’re mindful of sugar or fat intake.

Frequently Asked Questions

Can I use frozen blueberries in this cake?

Yes, you can. Just make sure not to thaw them before adding to the batter. Toss them in a little flour to help prevent bleeding and sinking.

Can I make this recipe in a regular loaf or cake pan instead of a Bundt pan?

Absolutely. A 9×13 pan or two loaf pans will work. Just adjust the baking time—start checking around 40–45 minutes.

How do I prevent the cake from sticking to the Bundt pan?

Grease and flour the pan thoroughly, getting into every corner. You can also use a baking spray with flour for extra insurance.

Can I make this cake gluten-free?

Yes, just use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or a similar binder for best results.

What’s the best way to add a glaze?

Wait until the cake is completely cool, then drizzle a simple glaze made with powdered sugar and lemon juice or milk for a beautiful finish.

Is it okay to make this cake a day in advance?

Yes, in fact, it tastes even better the next day as the flavors settle. Just store it in an airtight container at room temperature.

Can I reduce the sugar in the recipe?

You can reduce the sugar by about ¼ cup without major changes to texture, but any more than that and the cake may lose moisture and tenderness.

Can I add a streusel layer or topping?

Definitely! A simple mix of brown sugar, cinnamon, and butter makes a great swirl or crumb topping if you want extra flavor and texture.

Conclusion

This Blueberry Sour Cream Coffee Cake is one of those recipes that feels like a warm hug. Moist, rich, and bursting with blueberries, it’s a comforting bake that works for breakfast, dessert, or anything in between. Whether you keep it classic or add a citrus glaze or streusel swirl, this cake never fails to impress. It’s simple to make, travels well, and stays moist for days—perfect for brunch tables, coffee breaks, or a make-ahead weekend treat.

Trust me—once you bake it, this cake will become a regular in your kitchen too.