Sour Cream Blueberry Coffee Cake | Peri's Place For Recipes

Sour Cream Blueberry Coffee Cake
Prep Time
5 - 10 minutes
Oven Temp
350 F
Cook Time
Bake for 35-40 minutes
Serves 4 to 8 people



  • 1 1/2 cup (192 g) Flour (unbleached), sifted
  • 1 cup (201 g) Sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 cup (242 g) Sour cream **
  • 1/2 tsp Vanilla
  • 1/4 cup Blueberries, fresh or frozen, tossed with a tablespoon of all purpose flour.
  • butter/PAM/oil to grease pan


  • 5 Tbsp (62.5 g) Sugar
  • 2 Tbsp (28.4 g) Butter, softened
  • 1/2 tsp Cinnamon


  1. Preheat oven to 350 degrees F. 
  2. In a large mixing bowl, sift flour with baking powder, baking soda, salt and about 1 cup of sugar.
  3. In a separate bowl, beat together the eggs, sour cream and vanilla. Add egg mixture to flour mixture and beat until just combined.
  4. Grease a 9-inch square dark metal cake pan.
  5. Spread the batter in the pan. Add blueberries, scatter them over the batter and stir a little bit so that they stay in the top layer.
  6. In a small bowl, mix about 5 T sugar with the butter and cinnamon with a sturdy fork, until they are blended and resemble cornmeal (i.e., you should have a mixture of fine crumbs, not a smooth mixture). Sprinkle topping over batter.
  7. Bake for 35 - 40 minutes, until a clean toothpick inserted in the center of the cake comes out dry. 
  8. Cool slightly; serve warm or at room temperature.

Good to Know

Coffee cake inspired by “Hobee's Haven” restaurant in Silicon Valley (usually just called “Hobee's”)

** You can easily substitute low-fat sour cream here with no loss of texture or taste.