There’s something special about waking up to the smell of freshly baked coffee cake. Whether you’re a beginner in the kitchen or an experienced home cook looking for an easy yet impressive dish, this Blueberry Sour Cream Coffee Cake is a must-try. It transforms a simple boxed muffin mix into a rich, moist, and flavorful cake with the addition of sour cream and a homemade streusel topping.
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Blueberry Sour Cream Coffee Cake: A Beginner-Friendly Delight
This Blueberry Sour Cream Coffee Cake is the perfect balance of rich, buttery goodness and juicy blueberries, with a hint of cinnamon crumble on top! A beginner-friendly recipe that’s easy to make and perfect for breakfast or dessert.
- Total Time: 55 mins
- Yield: 6 servings 1x
Ingredients
Cake Base
- 1 package Betty Crocker Wild Blueberry Muffin Mix (It is important to use this specific mix for the right texture and flavor)
- ⅔ cup sour cream
- 1 egg
- ⅓ cup milk
Streusel Topping
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup butter, cold and cut into small cubes
Instructions
1. Preparing the Ingredients
Start by preheating your oven to 400°F (200°C). Grease an 8×8-inch baking pan with butter or non-stick spray to prevent sticking.
Open the Betty Crocker Wild Blueberry Muffin Mix and remove the contents. The mix will contain a small can of blueberries—drain and rinse them thoroughly, then set them aside.
2. Mixing the Batter
In a large mixing bowl, whisk together sour cream and egg until smooth. Gradually add the milk, stirring continuously until fully combined.
Next, add the muffin mix to the wet ingredients. Stir gently just until combined—avoid overmixing, as this can lead to a dense, tough cake. The batter should be slightly lumpy but well incorporated.
3. Making the Streusel Topping
In a separate bowl, combine brown sugar, flour, and cinnamon. Add the cold butter cubes and use a fork or pastry cutter to mix until a coarse, crumbly texture forms. The butter should be evenly distributed, creating small clumps.
4. Assembling the Coffee Cake
Pour half of the batter into the greased 8×8-inch pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.
Pour the remaining batter over the streusel layer and carefully spread it evenly. Top with drained blueberries and the remaining streusel topping.
5. Baking the Coffee Cake
Place the pan in the preheated oven and bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool for 15–20 minutes before slicing and serving.a
Notes
1. Avoid Overmixing the Batter
Overmixing the batter can lead to a dense, tough cake. Stir the ingredients just until they are combined to keep the cake light and fluffy.
2. How to Tell if the Cake is Fully Baked
To check if the cake is done, insert a toothpick or skewer into the center. If it comes out clean or with a few crumbs (but no wet batter), the cake is ready. If the top is browning too quickly but the inside isn’t fully cooked, loosely cover the pan with foil and continue baking.
3. Make-Ahead Option
If you want to save time in the morning, you can assemble the cake the night before and store it in the refrigerator. When ready to bake, place it in the oven and add a few extra minutes to the baking time.
4. Customizing the Recipe
- Add chopped nuts (such as walnuts or pecans) to the streusel for extra crunch.
- For a citrus twist, add lemon zest to the batter.
- Swap blueberries for raspberries, blackberries, or chopped strawberries for variety.
- Prep Time: 20 mins
- Cook Time: 35 mins
This recipe is perfect for beginners because it requires minimal effort while delivering maximum flavor. By using a pre-made muffin mix, you eliminate the need to measure and mix multiple dry ingredients, making the process quicker and more foolproof. The addition of sour cream ensures the cake remains soft and moist, while the streusel topping adds a delightful crunch and sweetness.
If you’re someone who loves starting the day with a slightly indulgent breakfast or enjoys serving homemade baked goods without spending hours in the kitchen, this coffee cake is for you. Plus, it’s versatile enough to be served as a dessert, paired with a cup of coffee or tea, or even packed as a sweet snack.
Ingredients and Preparation
To keep things simple and beginner-friendly, this recipe only requires a handful of ingredients, most of which are pantry staples.
Ingredients
Cake Base
- 1 package Betty Crocker Wild Blueberry Muffin Mix (It is important to use this specific mix for the right texture and flavor)
- ⅔ cup sour cream
- 1 egg
- ⅓ cup milk
Streusel Topping
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup butter, cold and cut into small cubes
Alternative Ingredient Suggestions
- Milk: You can use whole milk, 2% milk, or even almond or oat milk for a dairy-free option.
- Sour Cream Substitute: If you don’t have sour cream, Greek yogurt or buttermilk can be used instead.
- Butter Alternatives: If you prefer, you can use unsalted margarine or a plant-based butter substitute for a dairy-free option.
- Flour: Whole wheat flour can be used instead of all-purpose flour, but it may result in a denser texture.
Step-by-Step Instructions
1. Preparing the Ingredients
Start by preheating your oven to 400°F (200°C). Grease an 8×8-inch baking pan with butter or non-stick spray to prevent sticking.
Open the Betty Crocker Wild Blueberry Muffin Mix and remove the contents. The mix will contain a small can of blueberries—drain and rinse them thoroughly, then set them aside.
2. Mixing the Batter
In a large mixing bowl, whisk together sour cream and egg until smooth. Gradually add the milk, stirring continuously until fully combined.
Next, add the muffin mix to the wet ingredients. Stir gently just until combined—avoid overmixing, as this can lead to a dense, tough cake. The batter should be slightly lumpy but well incorporated.
3. Making the Streusel Topping
In a separate bowl, combine brown sugar, flour, and cinnamon. Add the cold butter cubes and use a fork or pastry cutter to mix until a coarse, crumbly texture forms. The butter should be evenly distributed, creating small clumps.
4. Assembling the Coffee Cake
Pour half of the batter into the greased 8×8-inch pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.
Pour the remaining batter over the streusel layer and carefully spread it evenly. Top with drained blueberries and the remaining streusel topping.
5. Baking the Coffee Cake
Place the pan in the preheated oven and bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool for 15–20 minutes before slicing and serving.
Beginner Tips and Notes
Even though this is a simple recipe, a few small adjustments and techniques can make a big difference in the final result. Here are some helpful tips for beginners:
1. Avoid Overmixing the Batter
Overmixing the batter can lead to a dense, tough cake. Stir the ingredients just until they are combined to keep the cake light and fluffy.
2. How to Tell if the Cake is Fully Baked
To check if the cake is done, insert a toothpick or skewer into the center. If it comes out clean or with a few crumbs (but no wet batter), the cake is ready. If the top is browning too quickly but the inside isn’t fully cooked, loosely cover the pan with foil and continue baking.
3. Make-Ahead Option
If you want to save time in the morning, you can assemble the cake the night before and store it in the refrigerator. When ready to bake, place it in the oven and add a few extra minutes to the baking time.
4. Customizing the Recipe
- Add chopped nuts (such as walnuts or pecans) to the streusel for extra crunch.
- For a citrus twist, add lemon zest to the batter.
- Swap blueberries for raspberries, blackberries, or chopped strawberries for variety.
Serving Suggestions
This Blueberry Sour Cream Coffee Cake pairs well with a variety of sides and beverages. Here are a few serving ideas:
Breakfast Pairings
- Serve warm with a cup of coffee, tea, or a glass of fresh orange juice.
- Pair with Greek yogurt and honey for a balanced meal.
- Enjoy alongside scrambled eggs and chicken sausage for a protein-packed breakfast.
Dessert and Snack Ideas
- Serve with whipped cream or a drizzle of honey for extra sweetness.
- Enjoy with a scoop of vanilla ice cream for a decadent dessert.
- Spread cream cheese or peanut butter on a slice for a unique flavor twist.
Storage Tips
If you have leftovers, store them properly to maintain freshness.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days in a sealed container.
- Freezer: Wrap individual slices in plastic wrap and place them in a freezer bag. Store for up to 2 months. Thaw overnight in the refrigerator or reheat in the microwave for a quick treat.
Final Thoughts and Encouragement
Baking can sometimes feel intimidating, but this Blueberry Sour Cream Coffee Cake proves that even beginners can create a delicious, bakery-quality treat with minimal effort. The combination of soft, moist cake, juicy blueberries, and a crispy streusel topping makes every bite irresistible.
If you’ve never baked before, this recipe is a great place to start. It’s easy to follow, requires no advanced techniques, and delivers consistently excellent results. Plus, it’s versatile—whether you’re serving it for breakfast, brunch, or dessert, it’s sure to impress family and friends.
I’d love to hear how your coffee cake turns out! If you try this recipe, share your experience in the comments. Did you make any modifications? What did you pair it with? Let’s inspire each other with creative takes on this classic treat.
Happy baking!