Blueberry Sour Cream Crumb Cake

Laurie Lenartowicz


It's blueberry season again. I am always looking for new recipes to use up those leftover berries in the fridge. I came up with this one using an old recipe and tweaking it with sour cream which makes it moist. Some coffee cakes dry out within a day but this one will surprise you. Bursting with fresh blueberries, this cake is good for breakfast, brunch or dessert.


★★★★★ 1 vote

20 Min
35 Min



  • 2 c
    all purpose flour
  • 1/2 c
    granulated sugar
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 c
    butter, softened
  • 1 c
    sour cream
  • 1 1/2 tsp
    vanilla extract
  • 1 large
  • 1 c
    fresh blueberries

  • 1/2 c
    all purpose flour
  • 1/2 c
    granulated sugar
  • 3/4 tsp
    ground cinnamon
  • 1/4 c
    cold butter cut into pieces

  • 1/2 c
    confectioners' sugar
  • 1 1/2 tsp
  • 1/4 tsp
    vanilla or lemon extract

How to Make Blueberry Sour Cream Crumb Cake


  1. Grease a 9 inch round or square cake pan. Preheat oven to 350 degrees
  2. Mix the crumb topping in a small bowl with a fork or clean fingers. Set aside.
  3. In a medium bowl, mix the batter ingredients together (except for the blueberries) until all dry ingredients are moistened. Batter will be stiff. Fold in blueberries. Spread batter into prepared pan. Bake for 35-40 minutes until a toothpick tests dry in center of cake. Cool in pan for ten minutes. Remove to a cake dish.
  4. Prepare the glaze topping . Stir until the glaze is of consistency to drizzle. A few more drops of milk may be used if needed.
    Drizzle glaze over slightly warm cake. May be served warm or cold. Keep covered tightly at room temperature.

Printable Recipe Card

About Blueberry Sour Cream Crumb Cake

Other Tag: Quick & Easy
Hashtags: #blueberry, #crumb

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