Blueberry Sour Cream Coffee Cake

This Blueberry Sour Cream Coffee Cake is the perfect blend of moist, tender cake and rich, sweet flavors. Packed with fresh blueberries and a cinnamon-pecan swirl, it’s an irresistible treat for Sunday brunch or any special occasion.

The sour cream adds a delightful tang and ensures the cake stays moist, while the crumbly brown sugar topping adds just the right amount of crunch.

Whether you’re serving guests or indulging with family, this timeless recipe has been a favorite for decades.

Why You’ll Love This Recipe:

This Blueberry Sour Cream Coffee Cake is the perfect blend of moist, tender cake and rich, sweet flavors.

Packed with fresh blueberries and a cinnamon-pecan swirl, it’s an irresistible treat for Sunday brunch or any special occasion.

The sour cream adds a delightful tang and ensures the cake stays moist, while the crumbly brown sugar topping adds just the right amount of crunch.

Whether you’re serving guests or indulging with family, this timeless recipe has been a favorite for decades.

Key Ingredients:

Butter: Provides richness and a tender crumb for the cake.

Sour Cream: Ensures a moist and soft texture with a subtle tangy flavor.

Blueberries: Adds bursts of natural sweetness and fruity goodness.

Brown Sugar and Cinnamon: Creates a spiced, sweet swirl for added depth of flavor.

Chopped Pecans: Offers a delightful crunch and nutty contrast.

How to make Blueberry Sour Cream Coffee Cake

This sour cream blueberry coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you’re using frozen berries.

Ingredients

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

1 ⅝ cups all purpose flour

1 tsp. baking powder

¼ tsp. salt

1 cup blueberries, fresh

½ cup brown sugar

1 tsp. ground cinnamon

½ cup chopped pecans

1 Tbsp. confectioners’ sugar for dusting

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Instructions:

Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.

In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.

Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the pan over a wire rack.

Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

Notes:

Fresh or Frozen Blueberries: Fresh blueberries work best, but if using frozen, don’t thaw them to prevent excess moisture in the batter.

Swirl Technique: Use a knife or spatula to create a marbled effect with the cinnamon-sugar mixture for an even flavor distribution.

Grease the Pan Thoroughly: To ensure the cake releases easily, grease and flour the Bundt pan well or use a non-stick spray with flour.

Cooling Time: Let the cake cool in the pan for at least 10-15 minutes before inverting to avoid breaking the cake.

Optional Glaze: For added sweetness, drizzle a simple glaze made with powdered sugar and milk over the top instead of just dusting with confectioners’ sugar.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Keep in mind that the bake time might be a bit longer when using frozen berries, so make sure to check for doneness with a toothpick inserted into the cake.

Can I substitute sour cream with Greek yogurt?

Yes, you can often substitute sour cream with an equal amount of Greek yogurt in baking recipes.

The texture and flavor might be slightly different, but it should work well in this coffee cake.

Can I use a different type of nut instead of pecans?

Absolutely, you can use other nuts like walnuts, almonds, or even hazelnuts in place of pecans.

Choose a nut that you enjoy or have on hand.

How should I store the leftover coffee cake?

To keep the coffee cake fresh, store it in an airtight container at room temperature for up to 2 days.

If you need it to last longer, you can refrigerate it for up to a week.

Can I make this coffee cake ahead of time?

Yes, you can prepare the batter and assemble the layers ahead of time, then refrigerate it overnight.

Bake it the next morning for a freshly baked coffee cake.

Just keep in mind that refrigeration might alter the texture a bit.