Blueberry Sour Cream Coffee Cake
This Blueberry Sour Cream Coffee Cake is easy to make and ready in about 1.5 hours. If you love fresh blueberries, this recipe is for you!
I don’t make coffee cakes very often. Not sure why as I really enjoy eating them. I like using sour cream in some of my bread recipes for how it makes them really moist so I was really excited to make this Blueberry Sour Cream Coffee Cake.
I absolutely love coffee cake but a lot of times it was too dry. Your recipe for blueberry coffee cake is so delicious, I’m kind of sorry I found it. I way over ate (sic).
I’m also including a simple glaze recipe you can use to drizzle over the top of the cake but this is totally optional. You just need to make sure the coffee cake is still a little warm when you drizzle it on.
I like the way this coffee cake comes turns out in a bundt pan but feel free to use whatever type of baking dish you want.
Just make sure it’s big enough to handle all the batter this recipe makes. It might also affect baking times so you would also need to pay attention to that if you use a different type of pan.
If you enjoy coffee cake, make sure you give my English Apple Coffee Cake a try. Just as tasty as this one! Or you can give my Christmas Morning Coffee Cake a try during the Holidays!
For another delicious blueberry cake, you need to make my Lemon Blueberry Loaf Cake.
Gather your Ingredients
You will need the following ingredients to make this Blueberry Sour Cream Coffee Cake recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder, Baking Soda, Salt, Sour Cream, Light Brown Sugar, Ground Cinnamon, Fresh Blueberries, Powdered Sugar and Milk.
How to Make Blueberry Sour Cream Coffee Cake
- Preheat the oven to 350°F.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In another bowl, combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternating with the sour cream, beating well after each addition.
- Spoon a third of the batter into a greased and floured bundt pan.
- Combine brown sugar, flour and cinnamon; sprinkle half over the batter.
- Top with half of the berries. Repeat layers. Top with remaining batter.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Combine glaze ingredients; drizzle over warm coffee cake.
Blueberry Sour Cream Coffee Cake
Equipment
- Bundt Pan
- Bowl for Mixing
Ingredients
- ¾ Cup Unsalted Butter, softened
- 1 ½ Cups White Sugar
- 4 large Eggs
- 1 Tsp Vanilla Extract
- 3 Cups All Purpose Flour
- 1 ½ Tsp Baking Powder
- ¾ Tsp Baking Soda
- ¼ Tsp Salt
- 8 oz Sour Cream
FILLING
- ¼ Cup Light Brown Sugar, packed
- 1 Tbsp All Purpose Flour
- ½ Tsp Ground Cinnamon
- 2 Cups Fresh Blueberries
GLAZE
- 1 Cup Powdered Sugar
- 3 Tbsp Milk
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In another bowl, combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternating with the sour cream, beating well after each addition.
- Spoon a third of the batter into a greased and floured bundt pan.
- Combine brown sugar, flour and cinnamon; sprinkle half over batter.
- Top with half of the berries. Repeat layers. Top with remaining batter.
- Bake 55-65 minutes or until a toothpick comes out clean.
- Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Combine glaze ingredients; drizzle over warm coffee cake.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This is great! Does it need to be refrigerated?
This was delicious and my family loved it. It would be especially great with coffee!
Very good texture and moistness to the cake. Needed a little more flavor. Next time i make it i will try adding a teaspoon of lemon extract along with the vanilla. Will replu to my comment to let everyone know how it was.
Amazing everyone love It. sprinkled the berries onto 3 layers including the top They didn’t fall to the bottom thanks
Cake was good but very dry,what should I do next time if I make it again? I love blueberries.I was hoping it would be MORE MOIST !!!
I followed the recipe instructions and exact ingredients. I feel there were to many steps to be considered easy. The batter was very thick and had to be spooned into bunt pan. baking checked at 50 min. Not quite done it took 55 min. It was not over baked but was on the dry side. I think if I were to make it again I would use less eggs and distribute the blue berries throughout the mix. It did have a pretty good flavor the the brown sugar topping and glaze were good.. thanks I always enjoy try different recipes.
I made this but added 1 cup more in the blueberries. It turned out delicious.
I absolutely love coffee cake but a lot of times it was too dry. Your recipe for blueberry coffee cake is so delicious, I’m kind of sorry I found it. I way over ate. Can’t wait to try others.
Can you substitute the fresh blueberries with frozen berries?
I haven’t made this recipe with frozen blueberries but I see no reason why you can’t. I would not thaw them out. Toss the frozen blueberries in a little flour then add to the batter.