Sour Cream Blueberry Coffee Cake

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Blueberries and lemon come together perfectly in a Sour Cream Blueberry Coffee Cake that is truly worthy of any occasion.

I have a huge grin on my face today and I am positively giddy to tell you that this cake, this fantastically moist, perfectly sweet blueberry coffee cake with a hint of lemon, is the best blueberry coffee cake I have ever tasted.

coffee cake with berries on white plate with floral napkin

I am so happy with this cake, I practically danced across the kitchen after I tasted it. I ate a slice of this cake right after I finished photographing it this afternoon and I ate another slice after dinner.

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Sour Cream Blueberry Coffee Cake

Coffee cake, in my opinion, doesn’t get nearly the amount of hype it deserves. A good coffee cake has a tender moist interior with a crisp, crumbly topping. This one is also stuffed to the brim with fresh juicy blueberries.

I was surprised to learn recently that in some parts of the world a “coffee cake” is a cake with actual coffee in it. While I’ve been known to bake a cake with coffee in it from time to time, like this Chocolate Mocha Cake, a true coffee cake is one designed to be eaten alongside a cup of coffee.

Blueberry Coffee Cake with Sour Cream

This blueberry coffee cake with sour cream is ideal for sipping with a Spanish Cafe con Leche or for sharing with friends alongside a pot of coffee. The blueberries in it make me think of summer afternoons, gathered with friends for an afternoon chat on the porch.

Coffee cake is also the kind of cake you can happily eat for breakfast. It’s basically a muffin in cake form, right?

Do I even need to tell you what I’ll be eating for breakfast tomorrow? This is a dangerous kind of awesome, my friends.

blueberry coffee cake on a white plate with a colorful blue and white towel in the background

Easy Blueberry Coffee Cake

Another thing to love about this easy blueberry coffee cake is that there’s no icing required. It’s sweet and moist all on its own. While I love the taste of icing, I’m not the world’s best cake decorator. So, any easy cake recipe that lets me just bake and go is a winner.

This coffee cake smelled so good while it was baking that I could hardly wait for it to cool to grab myself a slice. After realizing how good it was, I had to put the rest of the cake out of sight.

I cannot wait to enjoy this blueberry coffee cake for breakfast tomorrow with my first cup of coffee.

Gluten Free Blueberry Coffee Cake

Once I discovered how good this blueberry coffee cake recipe is, I decided to see if I could make it gluten free. As it turns out, substituting gluten free flours and starches was super easy and resulted in a cake that we all liked just as much as the traditional version.

I’m always excited when I can share a new favorite recipe with my family members and friends who avoid gluten. Check out more of my Gluten Free Dessert Recipes too.

close up photo of coffeecake on square plate

Moist Blueberry Coffee Cake

Nothing disappoints me more than digging into a slice of coffee cake to find that the inside is dry and crumbly. That is not a problem with this wonderfully moist blueberry coffee cake.

What’s the secret? Sour cream keeps this blueberry coffee cake moist, even a few days later. 

If you love this blueberry coffee cake as much as I do, chances are you’ll hardly have any leftovers after a couple of days. It doesn’t last long when it’s great for dessert and then again the next morning for breakfast.

But, if you DO end up with a few extra slices, rest easy knowing that this cake will taste delicious each and every time you come back for more. And if you are lucky enough to have leftovers, this pan with a lid is fantastic for both baking and storing cake.

powdered blueberries being poured out of a clear glass bowl into a steel mixing bowl containing the coffee cake batter

Sour Cream Blueberry Coffee Cake Recipe

You’ll need the following ingredients to make this recipe:

Cake Ingredients

  • butter
  • sugar
  • eggs
  • lemon juice and zest
  • vanilla extract
  • flour
  • baking powder
  • sour cream
  • blueberries

Coffee Cake Topping

  • flour
  • brown sugar
  • butter
A metal fork rests against the side of a glass bowl which contains the crumbled topping for the coffee cake

Recipe for Blueberry Coffee Cake

Preheat the oven to 350°F and grease an 8″ baking pan with butter. You’ll want a big mixing bowl for the batter. Start by beating the butter and sugar together until light and fluffy.

Then, stir in the vanilla, lemon zest, and lemon juice. Mix in the eggs one at a time, just until combined. Combine the flour and baking powder in another bowl and lightly coat your blueberries with the dry ingredients.

Then mix the dry ingredients into your batter, one half at a time. Gently stir in the blueberries and pour it all into your greased pan.

For the topping, mix the flour and sugar together before adding the melted butter. Stir it together lightly with a fork, then sprinkle the sugary crumbs on top of the batter in the pan.

top down photo of a coffee cake in a pan that has been lined with parchment paper, showcasing the sweet and crumbly topping

Blueberry Coffee Cake Recipe

Making this blueberry coffee cake recipe is as simple as mixing together the batter, pouring it into a pan, and adding a crumb topping. Fresh blueberries in the batter add a sweet, tart flavor and beautiful color to this coffee cake.

The crumb topping comes together with just a little flour, sugar, and melted butter. I mix it up in the same bowl I used for the cake batter so that I’m only getting one bowl dirty.

I love baking, but hate cleaning up! Can I get an amen?

slices of blueberry cake on white plates

Easy Coffee Cake Recipes

I’m definitely a coffee cake enthusiast, and this one has already been added to my list of favorite easy coffee cake recipes. I love Layered Pumpkin Coffee CakeLemon Coffee Cake, and straight-up Cinnamon Coffee Cake. The satisfaction of sticking your fork into the crisp crumb topping and tasting the moist, sweet interior is unbeatable.

If you like this coffee cake recipe, you should also give this  Lemon Cake with Lemon Glaze a try. I’ve also got my eye on these Sour Cream Coffee Cake Muffins.

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close up photo of coffeecake on square plate

Blueberry Coffee Cake

4.73 from 18 votes
Blueberries and lemon come together perfectly in a Sour Cream Blueberry Coffee Cake that is truly worthy of any occasion.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings


Coffee Cake

  • ½ cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon lemon zest or the zest of (1) large lemon
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour*
  • ½ teaspoon baking powder
  • ½ cup sour cream
  • 1 cup fresh blueberries

*Gluten-Free Alternative

  • cup brown rice flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ½ teaspoon xantham gum

Coffee Cake Topping

  • cup all-purpose flour**
  • cup brown sugar
  • ¼ cup butter melted

**Gluten-Free Topping Alternative

  • cup brown rice flour


  • Preheat the oven to 350°F. Beat the butter and the sugar together in a mixing bowl until light and fluffy, about 6-7 minutes. Stir in the vanilla, lemon zest, and lemon juice. Add the eggs one at a time, mixing just until combined.
  • Combine the flour and baking powder in a bowl. Place the blueberries in a small bowl and sprinkle with a couple tablespoons of the dry ingredients, stir gently to coat the berries.
  • Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and mix again. Add the remaining dry ingredients, and mix just until combined.
  • Gently stir in the blueberries and pour the batter into a greased 8" square pan. Place the flour and sugar for the topping in the same small bowl that was holding the berries and add the melted butter. Stir lightly with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan.
  • Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.


Calories: 315kcal · Carbohydrates: 45g · Protein: 3g · Fat: 14g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.5g · Cholesterol: 63mg · Sodium: 109mg · Potassium: 91mg · Fiber: 1g · Sugar: 30g · Vitamin A: 461IU · Vitamin C: 3mg · Calcium: 39mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{recipe originally published 8/14/14 – recipe notes and photos updated 4/25/23}

blueberry lover's coffee cake on square plate with blue napkin

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Karen says

    This is the VERY BEST COFFEE CAKE I’ve ever had! Moist, sweet, blueberries lemon, and the crumble….so yummy. Very easy, simple and absolutely delicious. I doubled it and baked in a cake pan, turned out great. So glad I did.5 stars

  2. Mary Mackey says

    Would Bob;s Red Mill 1-1 GF flour also work in this blueberry recipe? Leaving the other ingredients the same? Would like to make for Christmas.

    • Mary Younkin says

      Hi, Linda! You should be able to just add the blueberries as they are; no defrosting needed (although it wouldn’t hurt either). I hope you love the coffee cake!

  3. Mark says

    Love it! I used Greek yogurt instead of sour cream because it’s what I had on hand and it came out great. Thank you!5 stars

    • Mary Younkin says

      Happy to hear that you’re loving the coffee cake, Mark. I’m glad you were able to adjust the recipe with what you had on hand. Happy baking!

  4. Nanabridge says

    The perfect combination of blueberries, lemon, and tender, buttery cake. Try it warm with milk poured over. Delicious.5 stars

    • Mary Younkin says

      I haven’t tried that before, Nancy, so I can’t speak to how that might work. If you decide to try baking the cake with Spelt flour, please let me know how it turns out! Happy baking.

  5. CAROLYN says

    This is Very good !! Didn’t have the lemon or zest and it was still good! Did add almond to the topping and it was good too! Will definitely make it again.5 stars

  6. Dorothy says

    Very moist. Texture is almost halfway to a cheesecake at least mine was with sour cream added. We really liked it and will make again.5 stars

    • Mary Younkin says

      Thank you so much for taking the time to rate the recipe and tell me what you love about it, Dorothy!