This Blueberry Sour Cream Coffee Cake is an easy and super moist blueberry coffee cake, bursting with almond and fresh blueberries flavors!

slice of blueberry cake

This moist Sour Cream Blueberry Cake is loaded with sweet blueberries, and is baked to perfection. All you need is a dusting of powdered sugar for a delicious breakfast, dessert, or afternoon treat! If you love Greek yogurt, you can also try our Blueberry Yogurt Morning Cake.

Sour Cream Blueberry Cake

This Sour Cream Blueberry Coffee Cake is very loved in our home. Not only is it easy to prepare, but we love the delicious combination of juicy fresh blueberries, sour cream, and almond extract. Don’t forget to try our Lemon Blueberry Cake with Sour Cream! We used a 10-inch springform pan for this recipe.

dusting of powdered sugar on cake

Why we love this cake

  • Coffee cake is great for breakfast or dessert, or just whenever you want a yummy blueberry treat. We love a blueberry morning cake served on the big board (link), or even for dinner, served warm with vanilla ice cream.
  • This version uses blueberries, but you can also make our Raspberry Yogurt Cake. The addition of sour cream creates just the right amount of richness.
  • With simple ingredients, a bowl, and a wooden spoon, you can create this Sour Cream Blueberry Cake in no time.
  • Optional to use frozen blueberries, but you may need to bake the cake a few extra minutes.

cutting a slice of blueberry cake

Ingredients for Sour Cream Blueberry Cake:

  • Butter
  • Sugar
  • Eggs
  • Sour cream
  • Almond extract
  • Flour
  • Salt
  • Baking powder + baking soda
  • Fresh blueberries

how to make Sour Cream Blueberry Cake

How to make a Sour Cream Blueberry Cake

  1. Butter a 10-inch springform pan, and line it with buttered parchment paper.
  2. In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not overmix.
  3. Put the batter into the springform pan.
  4. Toss the berries with the sugar, and sprinkle over the cake.
  5. Bake until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!

moist, tender blueberry cake

Blueberry Sour Cream Cake 9×13 pan

This version of coffee cake is made in a springform pan. If you choose to bake it in a 9×13 pan, then cut back on the baking time and keep your eye on it (so you don’t over bake).

Yes, you can make this cake in a 9×13 pan. Prepare the pan with cooking spray or parchment paper.

Bake for 30 minutes and then check on the cake!

a slice of Sour Cream Blueberry Cake

Tips and substitutions:

For a lighter cake, sift the dry ingredients together first before mixing. This process creates a flour mixture, making the final product lighter in texture.

Do not overmix the batter, as this will result in a denser cake.

You can use frozen blueberries, but you might need to bake the cake longer. It might be a tad bit more moist, which is fine with me. I do love a moist cake!

The sour cream creates an extra moist cake. Yogurt will do the same as sour cream.

As with most cakes, use room temperature ingredients. This creates a softer batter, that results in a more evenly-baked cake. So take out the ingredients one hour before beginning.

slice of cake with blueberries

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Run the berries under cold water and then use paper towels to blot dry. Then proceed with the recipe. They don’t have to be completely thawed.

Optional to replace the blueberries with raspberries or strawberries.

You can substitute the almond extract for vanilla.

Sour Cream Blueberry Cake in springform pan

Can I freeze this cake?

  1. Freeze the blueberry cake for up to 3 months. Allow the cake to cool to room temperature, and then double wrap with plastic wrap, followed by aluminum foil, then.
  2. Place in a large freezer-safe plastic air-tight container to avoid crushing it in the freezer.

We love to use this method when we go camping. Take the cake frozen, and by the time you’re ready to eat it, it’s defrosted and wonderful!

Sour Cream Blueberry Cake with powdered sugar dusting

More sour cream cake recipes to try:

Sour Cream Chocolate Banana Cake

Sour Cream Banana Cake Recipe with real banana frosting

Lemon  Blueberry Pound Cake

Sour Cream Blueberry Cake with powdered sugar dusting
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Get the Recipe:

Sour Cream Blueberry Cake

This Blueberry Sour Cream Coffee Cake is an easy and super moist blueberry coffee cake, bursting with almond and fresh blueberries flavors!
Prep Time: 10 mins
Cook Time: 50 mins
cooling time: 10 mins
Total Time: 1 hr 10 mins
Yield: 8

Ingredients
 

  • ½ cup butter, softened, plus more for the pan
  • 1 cup sugar, plus 2 Tbsp. for the blueberries
  • 3 eggs
  • 1 ½ cups sour cream
  • 1 tsp. almond extract
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups fresh blueberries, or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
  • In a large mixing bowl, combine butter, sugar, eggs, sour cream, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not overmix.
  • Put the batter into the springform pan.
  • Toss the berries with the 2 Tbsp. sugar, and sprinkle over the cake.
  • Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!
Cuisine: American
Course: Dessert
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blueberry cake slice