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Blueberry Coffee Cake – Moist and soft brown butter vanilla cake with fresh blueberries, topped with a cinnamon streusel, and doused in powder sugar.

If you do not know what your favorite type of cake is, your new answer is: Molly’s Blueberry Sour Cream Coffee Cake Recipe. Scroll down to see why.

Next time you need a great recipe that will bring the wow factor, this blueberry coffee cake recipe is one of my new recipes and is quickly becoming one of my best recipes. Like the majority of my culinary creations, it is also a Molly original recipe. This recipe sits at the nexus between powdered sugar, fresh blueberries, sour cream, and brown unsalted butter. These flavors all combine to make a delicious blueberry coffee cake. What makes this recipe the best blueberry coffee cake is the buttery streusel topping.

Why you NEED to make this Blueberry coffee cake

Texture- One of my struggles with cake is trying to strike the balance between being too dense and too light. The best part of this cake is that it cuts between the two.

Powdered Sugar- The powdered sugar on the top of the cake and on the streusel topping gives it a great flavor that feels very French.

Buttery Streusel- This stuff is a cake tester’s dream. It brings a texture to the cake that is next level and is just plain buttery goodness.

Sour Cream- If you have been following me for a while, you will know that I am not a sour cream in desserts fan, but this Sour Cream Blueberry coffee cake is an exception. The sour cream gives the cake batter a tangy taste that is complemented by the powdered sugar and sweet blueberries.

Ingredients – Blueberry Coffee Cake

Meanwhile, I have curated a list of ingreidnts that you don’t possible have on hand that you might need! For a full list of ingredients, be sure to check out the recipe card below!

Brown Sugar- I prefer to use light brown sugar because of the lighter molasses flavor. I suggest using C&H’s light brown sugar.
Fresh Blueberries- You can use Frozen Blueberries in a pinch, but just make sure they are sweet blueberries.
All-Purpose Flour- In a pinch you could use cake flour, although I would not recommend it. You could also use your favorite gluten-free flour mixture as a substitute.
Unsalted Butter- You can use cold butter (aka not room temperature) because you will be cooking it into brown butter.
Powdered Sugar- I would recommend sifting your powdered sugar to reduce clumps and make it look really light.
Sour Cream- Greek Yogurt would be a good substitute if you are in a pinch.
A Cup of Coffee- This is 100% not necessary, but you will wish you had one when you eat this.

Step By Step – Blueberry Coffee Cake

Of course I won’t leave you hanging, here are my tips to help you make this recipe! These are just tips, and for the full list, be sure to check out the recipe card below!

Prepare Your Ingredients: Gather all the ingredients for the cake. Make sure your butter is unsalted and at room temperature.
Preheat Your Oven: Preheat your oven to 325. Prepare your pan by spraying it, lining the bottom with parchment paper, and spraying again for extra non-stick insurance.
Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Let it cook, swirling occasionally, until it turns a golden brown color and gives off a nutty aroma. Once browned, remove from heat and allow it to cool.
Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar and the browned butter until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
Combine Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and baking soda. Fold the dry ingredients into the wet ingredients until combined. Fold in the blueberries.
Assemble: Pour the batter into the prepared cake pan, spreading it out evenly. With the back of a spoon, gently spread an even layer of the blueberry jam on top of the cake batter.
Prepare Streusel: In another bowl, prepare the streusel topping by combining the light brown sugar, all-purpose flour, ground cinnamon, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle this streusel topping evenly over the jam spread.
Bake: Place the cake pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

What’s In Molly’s Kitchen?

9-inch round springform cake pan: This will be used to bake the cake. Make sure it’s properly greased and lined with parchment paper for easy removal.
Small saucepan: You’ll need this to brown the butter. Make sure it’s small enough for the butter to brown evenly.
Mixing bowls: Have a few mixing bowls handy for combining ingredients. You’ll need one for the wet ingredients, one for the dry ingredients, and possibly one for making the streusel topping.
Whisk: Use a whisk to combine the wet ingredients and the browned butter until smooth.
Rubber spatula: This will come in handy for folding the dry ingredients into the wet ingredients and gently incorporating the blueberries into the batter.
Sifter: Use a sifter to sift together the dry ingredients to ensure they’re well combined and free of lumps.
Pastry cutter: You’ll need either a pastry cutter or your fingers to cut the cold cubed butter into the streusel topping mixture until it resembles coarse crumbs.
Parchment paper: Line the bottom of the cake pan with parchment paper to further prevent sticking and make it easier to remove the cake from the pan.
Powdered sugar sifter or shaker: Use this to dust the top of the cooled cake with powdered sugar for a finishing touch.

Frequently Asked Questions – Blueberry Coffee Cake

Onto some questions that you might have, if there isn’t a question on here that you need help with, please feel free to ask it below!

Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can use frozen blueberries instead of fresh. However, keep in mind that frozen blueberries may release more moisture into the batter, potentially affecting the texture of the cake slightly.

Q:How do I know when the butter is browned?

A: The butter will turn a golden brown color and emit a nutty aroma when it’s browned. Be sure to watch it closely, as it can quickly go from browned to burnt.

Q: Can I use a different type of jam instead of blueberry?

A: Yes, you can use a different type of jam if you prefer. Raspberry, strawberry, or blackberry jam would also work well in this recipe.

Q: How do I prevent the streusel from becoming too soggy?

A: Make sure your streusel topping has a crumbly texture before sprinkling it over the cake batter. Additionally, avoid pressing down too firmly on the streusel when applying it to the cake.

Storing and Freezing

To store the Brown Butter Blueberry Sour Cream Coffee Cake, allow it to cool completely at room temperature. Once cooled, transfer the cake to an airtight container or cover it tightly with plastic wrap. Store the cake at room temperature for up to 3 days, or in the refrigerator for longer freshness, up to one week.

Freezing – Blueberry Coffee Cake

To freeze the Brown Butter Blueberry Sour Cream Coffee Cake, allow it to cool completely at room temperature. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe container or sealable plastic bag, and store it in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.

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