This easy Blueberry Sour Cream Coffee Cake tastes amazing and so quick to put together. It uses a cake mix as a shortcut and has the most amazing cinnamon streusel topping. It’s loaded with juicy blueberries too!
Blueberries won’t be in season here in New York for probably another month, but that’s not going to stop me from making this amazing blueberry sour cream coffee cake. I’ve tried this with fresh blueberries and frozen and it works great either way. So if you’re like me and won’t see an in-season blueberry for another month, grab some frozen blueberries from the store.
I also think a few dollops of cream cheese would make this blueberry coffee cake with cake mix killer. It’s just my opinion, but cream cheese can take anything to the next level. Maybe that’ll be the next blueberry recipe!
Blueberry Sour Cream Coffee Cake Ingredients
Let’s first start out with the cake part of the coffee cake. I’ll talk about the streusel coffee cake topping a little farther down. You may notice that this blueberry coffee cake uses a yellow cake mix instead of flour and a leavener.
- yellow cake mix – Cake mix is the perfect way to make an easy short cut coffee cake recipe that’s delicious.
- instant vanilla pudding mix – You can also use a french vanilla pudding mix.
- sour cream – use a full-fat sour cream for this recipe.
- egg – Be sure to use a large egg and not an extra large egg.
- vanilla extract – don’t skimp on the quality of vanilla extract. Go for high-quality vanilla like the brand Rodelle.
- melted butter – For this recipe, I used salted, but unsalted will work great too.
- ground cinnamon – make sure your ground cinnamon isn’t outdated. It will lose its flavor the older it gets.
- sugar – use granulated or white sugar for this recipe.
- blueberries – frozen or fresh blueberries will work in blueberry streusel coffee cake. I sprinkled the blueberries to the top of the coffee cake, but they can be folded into the cake batter if needed.
How to make Blueberry Coffee Cake
Start by adding the cinnamon and sugar into a small bowl. Stir to combine and set aside.
Working in a large bowl, add the dry cake mix and dry vanilla pudding mix. Stir to combine. Add in the sour cream, egg, vanilla extract, and melted butter. You can either stir to combine the ingredients or beat it with a hand mixer until combined.
Spread half of the cake batter into a pan that’s been sprayed with cooking spray. Then sprinkle 3/4 of the cinnamon sugar on top of the batter. Add dollops of the remaining cake batter on top of the cinnamon and sugar. Evenly distribute the blueberries on top of the cake batter.
Stir the remaining cinnamon and sugar into the cinnamon streusel topping. Add the streusel on top of the blueberries. Pop the blueberry coffee cake into the preheated oven for about 50 minutes or until done.
How to make Cinnamon Streusel Topping
Start by grabbing the cinnamon streusel topping ingredients below.
- old fashioned oats – the old fashioned oats give the streusel a nice chew. Quick cooking oats will work in a pinch.
- brown sugar – I used light brown sugar for my streusel, but dark brown sugar will work as well.
- butter – cut the butter into pieces to make it easier to work into the other streusel ingredients.
- flour – all purpose flour will do the job.
- salt – this helps balance the sweetness and it also gives the cinnamon streusel topping a little sweet and salty flavor to it.
The cinnamon streusel topping comes together really fast. Combine all of the ingredients and start blending together with a fork or a pastry blender. You’ll then stir in 1/4 of the cinnamon sugar mixture from the cake ingredients above before adding the streusel to the blueberry sour cream coffee cake.
Can blueberry coffee cake be frozen? It can! Tightly wrap the cooled coffee cake in plastic wrap and heavy-duty aluminum foil. To ensure freshness, you could also pop it in a heavy-duty freezer bag as well. It will last about 2 to 3 months in the freezer.
How to store blueberry coffee cake – You can store it in an airtight container for 2 days at room temperature or up to a week in the fridge.
Can I use frozen blueberries? Yes!!
Can I substitute the blueberries for another fruit? Absolutely! Cranberries, raspberries, cherries, blackberries, strawberries and whatever other ones I’m forgetting.
Blueberry Sour Cream Coffee Cake
- 1/3 cup old fashioned oats
- 1/2 cup light brown sugar
- 1/4 cup butter cut into pieces
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup powdered sugar
- 1-2 teaspoon milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees. Prepare a 9-inch springform pan with cooking spray.
- Combine all the ingredients with a fork or a pastry blender until a thick crumb forms. Set aside.
- In a small bowl, combine the cinnamon and sugar and set aside. Reserve 3/4 of cinnamon and sugar for the middle of the cake and the remainder to mix into the streusel.
- In a large mixing bowl, add in the cake mix and dry pudding mix. Stir to combine.
- Add in the sour cream, egg, vanilla, and butter. Beat with a hand mixer on medium until well combined.
- Spread half the batter into the prepared pan.
- Sprinkle 3/4 of the cinnamon sugar mixture over the cake.
- Place remaining batter over the sugar mixture. You can do this in dollops as the batter will be very thick.
- Sprinkle the blueberries on top of the cake batter. Don't mix.
- Mix remaining cinnamon sugar into the streusel and cover the cake and blueberries with the streusel.
- Bake cake for approx. 50 -60 min or until a toothpick comes out clean. Start checking the cake at 45 minutes because ovens vary. If streusel starts to brown cover with a piece of foil to prevent burning.
- While the cake is baking make the glaze.
- In a medium bowl, add in the powdered sugar, milk, and vanilla extract. Mix all together until the glaze is smooth and well incorporated.
- Let the cake cool for around 15 minutes before removing from the pan. When cake cools completely Drizzle with the glaze