Blueberry Sour Cream Coffee Cake (Dairy)

Blueberry sour cream coffee cake

Miri Rotkovitz

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 9 to 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
335 Calories
18g Fat
41g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 9 to 12
Amount per serving
Calories 335
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 27%
Cholesterol 52mg 17%
Sodium 135mg 6%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 4g
Vitamin C 1mg 7%
Calcium 59mg 5%
Iron 1mg 8%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender and moist, with a ribbon of blueberries and a crumbly cinnamon topping, this not-too-sweet Blueberry sour cream coffee cake is the perfect accompaniment to a leisurely cup of coffee or tea. Unlike most crumb cake recipes, this one can easily be mixed by hand, because the cake batter includes oil instead of butter. That swap also lets the flavor of the sour cream shine through, and since there's butter in the crumb, you won't miss it in the cake.

On the Holiday Table: If you're looking for an alternative to cheesecake on Shavuot, this is a great fit—especially if you use fresh summer berries. It's also ideal for Yom Kippur breakfast, or for brunches year round. 


For the Crumb Topping:

  • 1/2 cup all-purpose flour

  • 3 tablespoons brown sugar

  • 3 tablespoons granulated sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1/4 cup (4 tablespoons) unsalted butter, cut into small bits

For the Blueberries:

  • 1 cup blueberries, fresh or frozen

  • 2 teaspoons granulated sugar

  • 2 teaspoons all-purpose flour

  • 1/4 teaspoon ground cinnamon

For the Cake:

  • 1 3/4 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon fine sea salt, or kosher salt

  • 1 cup sour cream, preferably full-fat

  • 1/2 cup canola oil, or other neutral-flavored oil

  • 2 large eggs, lightly beaten

  • 2 teaspoons pure vanilla extract

Steps to Make It

  1. Preheat the oven to 350 F. Grease and flour a 9-inch-round cake pan and set aside.

  2. First, make the crumb topping. In a medium bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to rub it into the flour mixture until you have a sandy topping with lots of crumbly bits. Set aside.

  3. In another bowl, toss the berries with the sugar, flour, and cinnamon. Set aside.

  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a wooden spoon or electric beaters, mix in the sour cream, oil, eggs, and vanilla just until the mixture is smooth. The batter will be thick. 

  5. Pour about half of the batter into the prepared pan, and spreading it to the edges with a spatula. Sprinkle evenly with the berries, then top with the remaining batter. Smooth the batter with a spatula. Top evenly with the crumb topping (squeeze the mixture between your fingers if you prefer large crumbs).

  6. Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!