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!

blueberry sour cream coffee cake

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).

blueberry sour cream coffee cake

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.

blueberry sour cream coffee cake

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!

blueberry sour cream coffee cake

For another delicious blueberry cake, you need to make my Lemon Blueberry Loaf Cake.

blueberry sour cream coffee cake

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.

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. Spoon a third of the batter into a greased and floured bundt pan.
    blueberry sour cream coffee cake
  5. Combine brown sugar, flour and cinnamon; sprinkle half over the batter.
  6. Top with half of the berries. Repeat layers. Top with remaining batter.
    blueberry sour cream coffee cake
  7. Bake for 55-65 minutes or until a toothpick comes out clean.
    blueberry sour cream coffee cake
  8. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  9. Combine glaze ingredients; drizzle over warm coffee cake.

Printable Recipe Card

Blueberry Sour Cream Coffee Cake

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!
4.26 from 143 votes
Prep Time25 minutes
Cook Time55 minutes
Cooling Time 10 minutes
Total Time1 hour 30 minutes
Course Breakfast, Cake & Cupcakes
Cuisine American
Servings 12
Calories 455 kcal

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

Calories: 455kcalCarbohydrates: 69gProtein: 7gFat: 18gSaturated Fat: 10gCholesterol: 111mgSodium: 172mgPotassium: 182mgFiber: 2gSugar: 43gVitamin A: 594IUVitamin C: 3mgCalcium: 78mgIron: 2mg

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.

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12 Comments

  1. Patricia says:

    Can you use strawberries instead

  2. Kate says:

    This is great! Does it need to be refrigerated?

  3. Jan says:

    This was delicious and my family loved it. It would be especially great with coffee!

  4. Terri says:

    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.

  5. Mariette Rosa says:

    Amazing everyone love It. sprinkled the berries onto 3 layers including the top They didn’t fall to the bottom thanks

  6. Clara says:

    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 !!!

  7. Laurie Norris says:

    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.

  8. Jean Petty says:

    I made this but added 1 cup more in the blueberries. It turned out delicious.

  9. Ceciley says:

    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.

    1. SHARILYN Robinson says:

      Can you substitute the fresh blueberries with frozen berries?

      1. 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.

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