The Ultimate Brown Butter Blueberry Sour Cream Coffee Cake Recipe

Prepare to discover your new favorite cake: Molly’s Brown Butter Blueberry Sour Cream Coffee Cake. This exquisite recipe promises a delightful sensory experience with its moist and tender crumb, bursting fresh blueberries, and a irresistible cinnamon streusel topping, all finished with a delicate dusting of powdered sugar. It’s a coffee cake that transcends the ordinary, offering a sophisticated blend of flavors and textures that will leave a lasting impression.

This blueberry coffee cake recipe is a true culinary masterpiece by Molly, quickly becoming one of our most celebrated creations. It beautifully balances the richness of browned unsalted butter, the delightful tang of sour cream, the sweetness of fresh blueberries, and the delicate finish of powdered sugar. The secret weapon that elevates this to the best blueberry coffee cake is undoubtedly the incredibly buttery streusel topping, adding a textural contrast and depth of flavor that’s simply divine.

More Delicious Coffee Cake & Dessert Recipes:

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Why This Blueberry Coffee Cake is a Must-Bake

This isn’t just another blueberry coffee cake; it’s an experience. Here’s why you absolutely NEED to add this recipe to your baking repertoire:

• Perfect Texture: Achieving the ideal cake texture can be a challenge – too dense feels heavy, too light can be flimsy. This sour cream coffee cake strikes a sublime balance. It’s incredibly moist and tender, yet substantial enough to hold its shape beautifully. Each bite offers a delightful resilience, a testament to the careful balance of ingredients. The tender crumb cradles the juicy blueberries, creating a harmonious mouthfeel that is neither heavy nor airy.
• Elegant Powdered Sugar Finish: The generous dusting of powdered sugar isn’t just for looks; it imparts a subtle sweetness and an ethereal quality that feels distinctly luxurious, almost French in its presentation and taste. It melts slightly upon contact with the warm cake, creating delicate sweet pockets that complement the tangy notes of the sour cream and the bright burst of the blueberries. It’s the perfect final flourish.
• Irresistible Buttery Streusel: This buttery streusel topping is truly a baker’s dream and a highlight of this blueberry coffee cake. Made with brown sugar, cinnamon, flour, and cold butter, it bakes into a crisp, golden layer that adds an incredible textural contrast to the soft cake below. The warmth of the cinnamon, the richness of the butter, and the delightful crunch make every bite an adventure. It’s a layer of pure buttery goodness that takes this cake to the next level.
• The Magic of Sour Cream: If you’ve followed my baking adventures, you know I’m not always the biggest fan of sour cream in desserts. However, this Sour Cream Blueberry Coffee Cake is a glorious exception! The sour cream is truly transformative, contributing an unparalleled moistness and a subtle tangy flavor to the cake batter. This tang beautifully complements the sweetness of the powdered sugar and the natural sweetness of the fresh blueberries, creating a complex and incredibly satisfying flavor profile that you won’t want to miss.
• Deep Flavor from Brown Butter: The use of browned butter in the cake batter is a game-changer. Browning butter before adding it to the cake develops a rich, nutty, and slightly caramel-like flavor that adds immense depth and sophistication. This subtle warmth from the brown butter harmonizes perfectly with the other ingredients, creating a flavor profile that is both comforting and gourmet.

Key Ingredients for Your Blueberry Coffee Cake

While a full list of ingredients can be found in the recipe card below, here’s a detailed look at the star components and some helpful tips to ensure your blueberry coffee cake turns out perfect every time. Many of these might already be in your pantry, but a few have specific recommendations for best results!

• Brown Sugar: I highly recommend using light brown sugar for its delicate molasses flavor and moisture contribution. It adds a lovely caramel note that pairs beautifully with the brown butter. C&H’s light brown sugar is a fantastic choice, but any quality brand will work. You can use dark brown sugar for a deeper, more robust molasses flavor if you prefer.
• Fresh Blueberries: These are essential for that vibrant, juicy burst of flavor. Opt for ripe, plump berries. If fresh are unavailable, frozen blueberries can be used in a pinch. Just make sure they are sweet blueberries, and don’t thaw them before folding them into the batter to prevent them from bleeding too much color into the cake. You can also toss them lightly in a tablespoon of flour before adding to prevent sinking.
• All-Purpose Flour: This provides the primary structure for the cake. While cake flour could technically be used, I don’t recommend it for this recipe as it might make the cake too tender, losing that classic coffee cake chew. For those with dietary restrictions, your favorite gluten-free all-purpose flour mixture (specifically a 1:1 baking blend) can be a suitable substitute.
• Unsalted Butter: Crucial for both the cake and the streusel. For the cake, you’ll be browning it, so cold butter (not room temperature) is perfectly fine to start with. For the streusel, keeping the butter cold and cubed ensures a crumbly, not greasy, topping. Using unsalted butter allows you to control the overall salt content of your bake.
• Powdered Sugar: This is for the glorious final dusting. I strongly recommend sifting your powdered sugar before dusting to prevent clumps and ensure a delicate, airy finish that looks truly professional and melts beautifully on your tongue.
• Sour Cream: As mentioned, it’s the secret to an incredibly moist and tender coffee cake with a lovely tang. Full-fat sour cream will yield the best results. If you’re truly in a pinch, plain, full-fat Greek yogurt can serve as a good substitute, but sour cream is preferred for its specific texture and flavor profile.
• Vanilla Extract: Use pure vanilla extract for the best flavor. It enhances all the other sweet and nutty notes in the cake.
• Baking Powder & Baking Soda: These leavening agents are vital for achieving the perfect rise and tender texture of the cake. Ensure they are fresh for optimal results.
• Ground Cinnamon: The warmth of cinnamon is integral to the streusel topping, complementing the brown sugar and butter beautifully.
• Bonne Maman Blueberry Jam: This optional but highly recommended addition creates an extra layer of concentrated blueberry flavor and moisture within the cake, making it even more decadent.
• A Cup of Coffee: This is 100% not necessary *for the recipe*, but you will definitely wish you had a fresh cup of coffee or tea to enjoy alongside a slice of this magnificent cake!

Step-by-Step Guide: Crafting Your Blueberry Coffee Cake

Don’t worry, I won’t leave you hanging! Here are my essential tips to guide you through making this incredible blueberry coffee cake. These are just some highlights; for the complete, detailed instructions, remember to check the full recipe card below!

• Prepare Your Ingredients & Oven: Before you begin, gather all your ingredients and ensure your eggs and sour cream are at room temperature (this helps them emulsify better). Preheat your oven to 350°F (175°C). Properly prepare your 9-inch round springform cake pan by thoroughly spraying it with cooking spray, then lining the bottom with parchment paper, and spraying again. This dual method ensures an absolutely non-stick experience and easy cake removal.
• Master the Brown Butter: This step is key for exceptional flavor. In a small, light-colored saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until the butter solids at the bottom turn a rich golden brown and emit a distinct, nutty aroma. This process typically takes 5-7 minutes. Watch it closely, as it can go from perfectly browned to burnt very quickly. Once done, immediately remove from heat and pour into a heat-proof bowl to cool slightly.
• Combine Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter and brown sugar until they are well combined and slightly creamy. Add the room temperature eggs one at a time, beating well for about 30 seconds after each addition to incorporate air and create a light texture. Finally, stir in the pure vanilla extract and the sour cream until the mixture is smooth and homogenous.
• Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting removes lumps and ensures even distribution of the leavening agents. Gradually fold the sifted dry ingredients into the wet ingredients using a rubber spatula. Mix gently until just combined; be careful not to overmix, which can lead to a tough cake. Once combined, gently fold in your fresh blueberries, ensuring they are evenly distributed without crushing them.
• Assemble the Cake: Pour the luscious blueberry coffee cake batter into your prepared springform pan, spreading it out evenly with the spatula. Next, with the back of a spoon, gently spread an even layer of blueberry jam on top of the cake batter. This layer adds an extra burst of concentrated blueberry flavor and moisture. Set this aside while you prepare the streusel.
• Craft the Perfect Streusel: In a clean bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Using your fingers or a pastry cutter, work the cold cubed unsalted butter into the dry mixture until it resembles coarse crumbs or a shaggy sand-like texture. The key is to keep the butter cold to achieve that signature crumbly texture rather than a pasty one. Sprinkle this delightful streusel topping evenly over the jam layer on your cake.
• Bake to Golden Perfection: Place the cake pan in your preheated oven and bake for approximately 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking, as this can dry out the cake.
• Cool and Finish: Once baked, remove the blueberry coffee cake from the oven and let it cool completely in the pan on a wire rack. Cooling is crucial for the cake to set properly and maintain its structure. After it has reached room temperature, carefully remove the sides of the springform pan. For that signature “wow” factor, generously dust the top of the cooled cake with sifted powdered sugar. This final touch truly makes it taste SO good and gives it an elegant appearance.
• Serve and Enjoy: Slice and serve this magnificent brown butter blueberry sour cream coffee cake. It’s perfect for breakfast, brunch, or a delightful dessert with your favorite hot beverage.

Essential Kitchen Tools for Molly’s Blueberry Coffee Cake

Having the right tools can make all the difference in your baking experience. Here’s a list of the kitchen essentials Molly recommends for whipping up this delightful blueberry coffee cake:

• 9-inch Round Springform Cake Pan: This specific type of pan is a baker’s best friend for cakes like this. Its removable sides allow for easy release of the cake without damaging its beautiful structure. Ensure it’s properly greased and lined with parchment paper for effortless removal.
• Small Saucepan: Absolutely essential for browning the butter. A smaller pan allows the butter to heat evenly and you can observe the browning process more closely, preventing it from burning.
• Mixing Bowls: Have at least two or three on hand – one for wet ingredients, one for dry, and a smaller one for the streusel topping. This keeps your baking organized and efficient.
• Whisk: Essential for smoothly combining your wet ingredients, especially after adding eggs, to ensure a light and airy batter foundation.
• Rubber Spatula: Perfect for gently folding the dry ingredients into the wet, and incorporating the delicate blueberries without crushing them. It also helps scrape every last bit of batter from the bowl.
• Sifter: Use this for your all-purpose flour, baking powder, and baking soda. Sifting aerates the dry ingredients and removes any lumps, ensuring a uniform and tender cake crumb.
• Pastry Cutter: Or simply your fingertips! This tool is ideal for “cutting in” the cold cubed butter into your streusel mixture, creating those perfect coarse crumbs that bake up so beautifully.
• Parchment Paper: An absolute must for lining the bottom of your springform pan. It provides an extra layer of non-stick protection and makes transferring the cooled cake a breeze.
• Powdered Sugar Sifter or Shaker: For that final, elegant touch, a sifter or shaker ensures an even and beautiful dusting of powdered sugar over your cooled blueberry coffee cake.

Frequently Asked Questions About Blueberry Coffee Cake

Got questions about making this delightful blueberry coffee cake? Here are answers to some common queries. If you don’t find what you’re looking for, feel free to ask your question in the comments below!

• Q: Can I use frozen blueberries instead of fresh?
  A: Yes, you absolutely can! However, there are a few considerations. Frozen blueberries may release more moisture into the batter during baking, which could slightly affect the texture of the cake. To minimize this, do not thaw them before adding them to the batter, and consider tossing them lightly in a tablespoon of flour before folding them in. This helps prevent them from sinking to the bottom and bleeding color into the cake.
• Q: How do I know when the butter is perfectly browned?
  A: Browning butter is a delicate process, but it’s easier than you think! The butter will go through several stages: melting, foaming, and then the milk solids will start to turn golden brown and fall to the bottom of the pan. You’ll notice a distinct nutty, toasted aroma. The color should be amber, like a hazelnut. Watch it very closely, as it can quickly transition from perfectly browned to burnt in seconds. Remove it from the heat as soon as you achieve that beautiful amber color and nutty scent.
• Q: Can I use a different type of jam instead of blueberry?
  A: Absolutely! While blueberry jam perfectly complements the cake, feel free to experiment with other fruit jams. Raspberry, strawberry, or blackberry jam would all work wonderfully and add their own unique flavor twist to this coffee cake. Choose a jam with a good fruit content for the best flavor.
• Q: How do I prevent the streusel from becoming too soggy?
  A: The key to a perfectly crisp streusel lies in a few factors. First, ensure your butter for the streusel is very cold and cut into small cubes. When you combine it with the dry ingredients, work quickly with your fingers or a pastry cutter until the mixture resembles coarse crumbs, not a paste. Avoid overworking it, as this can warm the butter. Also, don’t press the streusel down too firmly onto the cake batter; a light sprinkle is all you need. This allows for proper air circulation during baking, resulting in a delightfully crunchy topping.
• Q: Can I make this coffee cake ahead of time?
  A: Yes, you can! This blueberry coffee cake is a great make-ahead option. You can bake the cake a day in advance and keep it covered at room temperature. For optimal freshness, dust with powdered sugar just before serving. You can also prepare the streusel topping in advance and store it in the refrigerator for up to 3 days, or freeze it for longer, adding it to the cake just before baking.
• Q: What’s the best way to serve this coffee cake?
  A: While delicious at any temperature, I highly recommend serving this brown butter blueberry sour cream coffee cake slightly warm. A quick reheat in the microwave or oven (if serving a whole cake) can bring out the flavors and make the streusel even more enticing. It’s fantastic for breakfast with a cup of coffee, for brunch with friends, or as a simple yet elegant dessert after dinner.

Storing Your Brown Butter Blueberry Sour Cream Coffee Cake

To ensure your Brown Butter Blueberry Sour Cream Coffee Cake remains as delicious as the day it was baked, proper storage is key. First, allow the cake to cool completely at room temperature on a wire rack. This is crucial to prevent condensation, which can make the cake soggy. Once fully cooled, transfer the entire cake or individual slices to an airtight container. Alternatively, you can cover it tightly with plastic wrap or aluminum foil.

The cake will keep beautifully at room temperature for up to 3 days. If you need to store it for longer, or if your kitchen is particularly warm, you can store it in the refrigerator for up to one week. When storing in the fridge, covering it tightly is even more important to prevent it from drying out or absorbing other odors. For best flavor and texture, bring refrigerated cake back to room temperature (or gently warm a slice) before serving.

Freezing Your Blueberry Coffee Cake for Later Enjoyment

This blueberry coffee cake freezes wonderfully, making it perfect for meal prep or enjoying a slice whenever a craving strikes! As with storing, ensure the cake has cooled completely at room temperature before freezing.

To freeze, wrap the entire cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping is essential to prevent freezer burn and maintain freshness. Place the securely wrapped cake in a freezer-safe container or a large sealable plastic bag. The cake can be stored in the freezer for up to 3 months.

When you’re ready to enjoy, simply thaw the cake in the refrigerator overnight. Once thawed, you can bring it to room temperature or gently warm it before serving. Dust with fresh powdered sugar if desired after thawing.

Other Blueberry Delights You’ll Love:

• Summer’s Best Blueberry Cheesecake Cake
• The Best Blueberry Buckle Cake
• Old Fashion Blueberry Donut Bundt Cake
• Delightful Lemon Blueberry Cake

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Complete Recipe Details

Blueberry Coffee Cake

By Molly Murphy

A truly unforgettable coffee cake featuring a moist and soft brown butter vanilla cake, packed with fresh blueberries, topped with a crunchy cinnamon streusel, and elegantly finished with a generous dusting of powdered sugar.

5 from 2 votes

Print Recipe
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Course Breakfast, Dinner, Dessert

Cuisine American

Yields 12 slices

Ingredients

 

 

FOR THE CAKE

• ½ cup unsalted butter browned
• 1 cup light or dark brown sugar
• 3 large eggs room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup sour cream
• 1 ½ cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup fresh blueberries
• ⅓ cup Bonne Maman Blueberry jam

FOR THE STREUSEL

• ⅓ cup light brown sugar
• ⅓ cup all purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 4 Tablespoons unsalted butter cold and cubed into pea size shape

FOR THE TOP

• 3-4 tablespoons powder sugar

Instructions

 

For the cake:

• Preheat your oven to 350°F (175°C). With cooking spray, spray a 9-inch round springform cake pan and line the bottom with parchment paper, then spray again for extra non-stick insurance.
• Begin by browning 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. This should take about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and allow it to cool slightly.
• 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 (about 30 seconds per egg). Then stir in the vanilla extract and sour cream until smooth.
• In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Using a rubber spatula, gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Ensure the batter is smooth and well incorporated.
• Gently fold in the fresh blueberries until evenly distributed throughout the batter.
• Pour the batter into the prepared cake pan, spreading it out evenly. With the back of a spoon, gently spread the blueberry jam on top, ensuring an even layer across the top of the cake batter. Set aside while you make the streusel.

For the Streusel:

• In another bowl, prepare the streusel topping. Combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. You want a shaggy look.
• Sprinkle this streusel topping evenly over the jam spread in the cake pan. Optionally, top with a few extra blueberries for decoration.
• Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and allow it to cool in the pan until it has come to room temperature. This helps the cake set properly.
• Once the cake has cooled, dust the top generously with powdered sugar. Trust me, this part is what makes it taste SO good.
• Serve slices of the brown butter blueberry sour cream coffee cake and enjoy!

Keywords brown butter, coffee cake, blueberry, sour cream, streusel

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