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!
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.
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.
Ingredients for Sour Cream Blueberry Cake:
- Butter
- Sugar
- Eggs
- Sour cream
- Almond extract
- Flour
- Salt
- Baking powder + baking soda
- Fresh blueberries
How to make a Sour Cream Blueberry Cake
- Butter a 10-inch springform pan, and line it with buttered parchment paper.
- 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.
- Put the batter into the springform pan.
- Toss the berries with the sugar, and sprinkle over the cake.
- 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!
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!
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.
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.
Can I freeze this cake?
- 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.
- 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!
More sour cream cake recipes to try:
Sour Cream Chocolate Banana Cake
Sour Cream Banana Cake Recipe with real banana frosting
Get the Recipe:
Sour Cream Blueberry Cake
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!
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Can you use cake flour?
I’ve only used all-purpose flour for this recipe.
Can I add some mashed banana to the batter? if so, should I decrease the amount of sour cream?
I have not tried adding banana to this recipe – let us know if it works and if you loved it.
Put Rinsed, frozen, blue berries on top then sprinkled with sparkling sugar.
Baked in 13×9 glass pan for 35min.
Very delicious.
Froze well. When thawed cut in pieces and put in 350* oven about 7minutes.
Still very delicious.
Will toss berries in flour next time so more of them stay nearer top.
Glad you shared!
Do you think a 9” springform pan would work? Also in step 2 it says to add yogurt and doesn’t mention sour cream. Does it matter which to use?
You would probably be okay with 9-inch; the cake will be up to the very top. Watch baking time. We used sour cream in this recipe!