The Best Blueberry Sour Cream Coffee Cake Recipe: A Flavorful Match for Vietnamese Specialty Coffee

There’s something undeniably comforting about a well-made blueberry sour cream coffee cake. It’s the kind of baked good that doesn’t just taste good–it makes you feel at home. Whether you enjoy it with your morning cup or serve it at brunch with friends, this is a cake that brings people together. The best blueberry coffee cake recipe with sour cream balances tang, sweetness, and a tender crumb, all elevated by the gentle richness of sour cream and bursts of juicy blueberries.

In this guide, we’ll walk you through how to make a deeply satisfying blueberry coffee cake recipe with sour cream from scratch. We’ll also guide you on how to pair it with the perfect Vietnamese coffee–carefully curated and roasted by Bazan Coffee. This recipe guide isn’t just about getting it right–it’s about making it personal.

Why This Recipe Works: The Science and the Soul

The combination of blueberries and sour cream works on both a sensory and chemical level. Sour cream adds richness and moisture to the cake without making it heavy. It contains lactic acid, which tenderizes the gluten in flour, resulting in a finer, softer crumb. Meanwhile, blueberries bring brightness, natural sweetness, and subtle acidity that cuts through the richness.

When paired with a clean, fruit-forward Vietnamese coffee–such as Bazan’s Special Vietnam Blend or Arabica Cau Dat–the tangy notes of the cake are echoed and elevated, creating a complete and harmonious taste experience.

Why This Recipe Works: The Science and the Soul

Blueberry Sour Cream Coffee Cake Recipe: Step-by-Step

Ingredients

For the Cake:

  • 1/2 cup (113g) unsalted butter, room temperature

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup (240g) full-fat sour cream

  • 2 cups (250g) all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 1/4 cups fresh blueberries (or frozen, not thawed)

For the Streusel Topping:

  • 1/2 cup (100g) brown sugar

  • 1/4 cup (30g) all-purpose flour

  • 1 tsp ground cinnamon

  • 1/4 cup (56g) cold unsalted butter, cubed

Tools You’ll Need:

  • 9-inch springform pan or 8x8-inch square pan

  • Mixing bowls, whisk, spatula

  • Electric mixer (hand or stand)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line your baking pan.

  2. Make the streusel: In a bowl, combine brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Refrigerate while you prepare the batter.

  3. Cream the butter and sugar until light and fluffy–about 3–5 minutes.

  4. Add the eggs, one at a time, beating well after each. Mix in vanilla.

  5. Stir in the sour cream until well incorporated.

  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  7. Gradually add dry ingredients to the wet mixture, stirring just until combined. Don’t overmix.

  8. Gently fold in the blueberries using a spatula.

  9. Transfer the batter to your prepared pan and smooth the top. Sprinkle with chilled streusel.

  10. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

  11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Tips for the Best Blueberry Sour Cream Coffee Cake:

  • Coat the blueberries in a teaspoon of flour before folding in to prevent sinking.

  • Use room temperature ingredients for a smoother batter.

  • If using frozen blueberries, keep them frozen until just before mixing in to avoid streaking.

Blueberry Sour Cream Coffee Cake Recipe: Step-by-Step

Why Pair with Bazan Coffee?

Not all coffee is made to match cake. But Bazan’s curated Vietnamese roasts are built for complexity and depth–exactly what you want beside this cake’s richness.

Best Coffee Pairings:

Special Vietnam Blend

  • A balanced blend of Original Robusta and Arabica Catimor

  • Notes of caramel, ripe fruit, light floral aroma

  • Perfect for pour-over or drip–its subtle acidity lifts the cake’s sweetness

Arabica Cau Dat

  • Grown at high altitude in Da Lat

  • Light-medium roast with bell pepper, caramel, and clean citrus notes

  • Best brewed using V60 or Chemex for clarity

Fine Robusta – Krong Nang

  • Natural anaerobic fermentation, slow-dried for layered complexity

  • Flavor notes of cacao, durian, honey

  • Bold and low-acid, this brew contrasts beautifully with the cake’s fruity tang

These pairings aren’t just theoretical. According to Barista Hustle and World Coffee Research, food pairing is most successful when the elements either mirror or contrast one another in texture, body, acidity, and sweetness.

Frequently Asked Questions (FAQs)

Q1: Can I freeze this blueberry sour cream coffee cake?
 Yes. Cool completely, then wrap slices individually and freeze for up to 2 months. To serve, thaw at room temperature or warm in a toaster oven.

Q2: Is this blueberry coffee cake recipe with sour cream too sweet?
 Not at all. The sour cream and blueberries provide balance. If you prefer slightly less sweetness, reduce the granulated sugar by 15–20%.

Q3: Can I substitute Greek yogurt for sour cream?
 Yes, use full-fat Greek yogurt. It has similar acidity and moisture, though the texture will be slightly different.

Q4: Should I use fresh or frozen blueberries?
 Either works. If using frozen, do not thaw–add them directly to the batter after coating in flour.

Q5: What’s the best coffee to pair with this cake?
 The best blueberry coffee cake recipe with sour cream pairs beautifully with Bazan Coffee’s Special Vietnam Blend or Arabica Cau Dat for complementary brightness, or Krong Nang Fine Robusta for a bolder edge.

A Slice of Comfort, A Sip of Craft

The best recipes aren’t just about measurements–they’re about memory. They’re about waking up on a quiet morning, baking something warm and familiar, and pairing it with a cup of coffee that’s been grown, processed, and roasted with care.

This blueberry sour cream coffee cake recipe is meant to be shared. With family. With friends. With yourself on a well-earned slow day. And with coffee that does more than wake you up–it connects you to origin.

Discover the Essence of Vietnam in Every Brew

At Bazan Coffee, we don’t just roast coffee–we honor it. From our high-altitude farms in Da Lat and Krong Nang to our natural fermentation methods, we bring depth and balance to every cup.

Choose Your Pairing:

Let every slice be more than cake. Let every sip be more than caffeine. Let it be your ritual.

Shop Bazan Coffee now and elevate every morning.

A Slice of Comfort, A Sip of Craft
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