This Amish recipe makes the Best Blueberry Sour Cream Coffee Cake ever! It's bursting with fresh blueberries and sour cream, which give it an incredible flavor and a wonderfully soft and tender texture.
The brown sugar cinnamon filling/streusel and glaze drizzle make it a perfect choice to enjoy with a cup of coffee or tea for breakfast, brunch, snack, or dessert!
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Why You'll Love This Amish Blueberry Sour Cream Coffee Cake
- Soft, Tender, and Moist: The combination of sour cream and butter makes this cake incredibly soft, tender, and perfect for slicing.
- Bursting with Blueberries: Fresh or frozen, the berries give every bite a juicy pop of flavor.
- Sweet Streusel & Glaze: The cinnamon-brown sugar streusel and a drizzle of glaze make this cake irresistible and picture-perfect.
- Versatile Treat: Great for breakfast, brunch, a snack, or even dessert - you can't go wrong any time of day!
- Rich, Comforting Flavor: Each slice is full of warm, comforting flavors that make it feel like a homemade classic.
Ingredients
- Butter (softened) adds richness and moisture, helping to create a tender crumb. (If you need softened butter quickly, microwave it for about 12 seconds. I use salted butter for everything, but unsalted works too.)
- Brown Sugar provides sweetness and a slight caramel flavor. It also helps to keep the cake moist.
- Eggs act as a binder, providing structure, moisture, and stability. (Room-temperature ingredients always blend best.)
- Sour Cream (full-fat) adds richness, moisture, and a slight tang, resulting in a tender and fluffy texture. (Can be substituted with plain full-fat Greek yogurt if desired.)
- Vanilla Extract enhances the overall flavor.
- All-Purpose Flour provides structure and body to the cake. It's the main dry ingredient that forms the cake's base. (I use unbleached AP flour.)
- Baking Powder helps the cake rise by creating air bubbles, resulting in a light and fluffy texture. (I always use aluminum-free baking powder.)
- Baking Soda works with the sour cream to help the cake rise, contributing to its tenderness.
- Salt enhances the flavor of the other ingredients and balances the sweetness. (Sea salt is my first choice.)
- Fresh Blueberries are the star of the cake! They add bursts of juicy, fresh flavor and nutrition. Tossing them with flour helps prevent them from sinking to the bottom of the cake.
How to Make The Best Blueberry Coffee Cake
Prepare the Filling/Streusel
- In a small bowl, mix brown sugar, ground cinnamon, and chopped nuts (if using). Set this mixture aside.
Make the Cake Batter
- Wash and drain fresh blueberries, and toss them with about a tablespoon of the flour.
- In a large mixing bowl, beat the softened butter and brown sugar for a long time until light and fluffy.
- Add eggs, sour cream, and vanilla extract, and mix well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring only until combined. The batter will be stiff.
- Gently stir the blueberries into the batter.
Assemble the Cake
- Spread half of the batter into the prepared pan.
- Evenly sprinkle half of the brown sugar filling/streusel mixture over the batter.
- Spoon and carefully spread the remaining batter over the streusel layer.
- Top with the remaining streusel.
Bake the Cake
- Bake the cake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze
- While the cake is cooling, prepare the glaze. In a microwave-safe bowl, melt butter.
- Add milk, vanilla extract, and powdered sugar, and whisk until smooth.
- Drizzle the glaze over the partially cooled coffee cake.
- Allow the cake to cool before slicing.
Storage
- Store the coffee cake in an airtight container at room temperature for up to 2 or 3 days. For longer storage, refrigerate for up to 5 days (bring to room temperature or warm in the microwave for 15 - 30 seconds before serving).
- To freeze, place the coffee cake in an airtight container and freeze for up to two months. Thaw before enjoying.
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries to make this blueberry sour cream coffee cake. Do not thaw the blueberries. Toss the frozen blueberries with about a tablespoon of the flour and stir them into the batter.
Variations
A hint of lemon flavor pairs well with blueberry. To create a lemon blueberry coffee cake, add the zest of one lemon to the batter along with the blueberries. You could also add some lemon zest to the glaze.
Change things up by using different kinds of berries. Blackberries, raspberries, mulberries, etc. could be used instead of blueberries.
Why Is It Called Coffee Cake If It Doesn't Have Coffee In It?
The term "coffee cake" refers to a type of cake that is traditionally served with coffee, rather than containing coffee as an ingredient. The name comes from the custom of enjoying these cakes alongside a cup of coffee, especially for breakfast or a coffee break. Coffee cakes are often simple, lightly sweetened cakes that include streusel toppings, nuts, or fruit, making them a perfect complement to coffee.
I hope you enjoy this delicious Amish blueberry coffee cake with sour cream! It's the kind of treat that makes mornings feel special and coffee breaks feel like a little celebration. Soft, tender, and bursting with juicy blueberries, it's the perfect mix of sweet, tangy, and cozy.
Whether you're serving it for breakfast, brunch, or dessert, you can't go wrong. Grab a slice and savor a little piece of Amish-inspired comfort. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
You may also want to try my buttermilk blueberry muffins recipe.
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Blueberry Sour Cream Coffee Cake Recipe
Ingredients
Filling/Streusel:
- ⅓ cup brown sugar
- ¾ teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts (optional)
Cake Batter:
- 1 cup (heaping full) fresh blueberries (mix with about a tablespoon of the flour)
- ½ cup butter (softened)
- 1 cup brown sugar
- 2 large eggs
- 1 cup sour cream (full fat)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (minus 1 Tbsp. that was mixed with the berries)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Glaze:
- 1 tablespoon melted butter
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350℉.
- Spray a deep 9-inch square baking dish with cooking spray. (If you prefer a round cake, line a round 9" springform pan with parchment paper.)
Filling/Streusel:
- Mix the brown sugar, cinnamon, and nuts (if using) in a small bowl. Set aside.⅓ cup brown sugar, ¾ teaspoon ground cinnamon, ½ cup chopped pecans or walnuts (optional)
Cake Batter:
- Wash and dry the blueberries, and toss them with about a tablespoon of the flour.1 cup (heaping full) fresh blueberries
- In a large mixing bowl, beat the softened butter and brown sugar. Scrape the sides of the bowl and beat for a couple of minutes until light and fluffy.½ cup butter (softened), 1 cup brown sugar
- Add the eggs, sour cream, and vanilla. Mix well.2 large eggs, 1 cup sour cream (full fat), 2 teaspoons vanilla extract
- Mix the dry ingredients in a separate bowl. Then gradually add them to the wet ingredients and stir only to combine. The batter will be thick.2 cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- Gently stir the blueberries into the batter.
- Spread half of the batter into a well-greased 9" pan and evenly sprinkle half of the brown sugar filling/streusel over the batter. Spoon and carefully spread the remaining batter over the top. Top with the remaining streusel.
- Bake for approximately 45 minutes or until a toothpick comes out without any wet batter sticking.
- Cool slightly then drizzle with the glaze.
- Store in an airtight container at room temperature for 2 days.
- Refrigerate for up to 5 days, but let it come back to room temperature before serving. You can also warm it in the microwave for approx. 30 seconds when ready to eat. Coffeecake can be frozen in an airtight container to keep it fresh for up to two months. Thaw and enjoy!
Glaze:
- Melt the butter in a microwave-safe bowl, add the milk, vanilla, and powdered sugar. Whisk until smooth and drizzle over the partially cooled coffeecake. (The drizzle will set up quickly, so don't mix it until almost ready to use.)1 tablespoon melted butter, 1 tablespoon milk, ½ teaspoon vanilla extract, ¾ cup powdered sugar
Anna
This coffeecake is amazing!