Blueberry Sour Cream Coffee Cake
Looking for a cake that’s as easy as it is irresistible?
This Blueberry Sour Cream Coffee Cake is everything you need in a sweet treat—moist, buttery cake with juicy blueberries and a cinnamon-pecan swirl.
It’s all baked together in one pan, and the best part? You can have it ready with just 20 minutes of prep.
The cake is light, fluffy, and perfect for any occasion—whether it’s a cozy Sunday morning or a special family gathering!
For the Coffee Cake:
- White Sugar – Sweetens the cake and helps create a soft, moist texture
- Butter (softened) – Adds richness and moisture to the cake.
- Eggs – Provide structure and help bind the ingredients together.
- Sour Cream – Adds moisture and a slight tanginess to balance the sweetness.
- Vanilla Extract – Enhances the overall flavor with a warm, aromatic sweetness.
- All-Purpose Flour – The main structure-building ingredient for the cake.
- Baking Powder – Helps the cake rise and become fluffy.
- Salt – Balances the sweetness and enhances the overall flavors.
- Blueberries – Bursting with fresh fruit flavor, they add juiciness and a pop of color to the cake.
For the Streusel Topping:
- Brown Sugar – Adds a rich, caramel-like sweetness to the topping.
- Chopped Pecans – Adds crunch and a nutty flavor that complements the cake.
- Ground Cinnamon – Brings warmth and a slight spiciness to the streusel.
For Dusting:
- Confectioners’ Sugar – A light dusting that gives the cake a beautiful finish and a touch of sweetness.
Blueberry Sour Cream Coffee Cake
Ingredients:
- 2 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners' sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch Bundt pan.
- In a large bowl, beat together the sugar and butter using an electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just blended. Fold in the blueberries gently.
- Spoon half of the batter into the prepared Bundt pan. In a small bowl, mix the brown sugar, chopped pecans, and cinnamon. Sprinkle half of this mixture over the batter.
- Top with the remaining batter, followed by the rest of the brown sugar and pecan mixture. Use a knife or thin spatula to swirl the sugar mixture into the cake.
- Bake in the preheated oven for 1 to 1¼ hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool briefly in the pan before inverting onto a serving plate. Dust with confectioners' sugar before serving.
Cook’s Tip:
- If using frozen blueberries, the baking time may be slightly longer.
Nutrition
Calories: 459 kcal | Carbohydrates: 60g | Protein: 4g | Fat: 24g | Saturated Fat: 6g
Cholesterol: 153mg | Sodium: 766mg | Potassium: 448mg | Fiber: 1g | Sugar: 1g
Vitamin A: 255 IU | Vitamin C: 6.6mg | Calcium: 42mg | Iron: 1.9mg
1. Can I use frozen blueberries instead of fresh ones?
Absolutely! You can use frozen blueberries just as easily. There’s no need to thaw them first—simply fold them into the batter while still frozen to prevent any color from bleeding into the cake. This will still give you that delicious burst of blueberry flavor!
2. What can I use instead of sour cream?
If you don’t have sour cream, no worries! You can substitute it with plain Greek yogurt. It’ll provide a similar texture and tanginess. Or, if you’re looking for something lighter, regular yogurt will work too!
3. How do I make sure the blueberries don’t sink to the bottom of the cake?
The trick is to toss the blueberries in a bit of flour before adding them to the batter. This little step helps the berries stay suspended in the cake while it bakes, giving you more even blueberry distribution throughout.
4. Can I make this cake ahead of time?
Yes! You can absolutely make this cake ahead of time. Store it in an airtight container at room temperature for up to 2–3 days. Or, for longer storage, you can freeze it! Wrap it tightly and freeze for up to 3 months—just thaw before serving.
5. Can I skip the streusel topping?
Of course! While the streusel topping adds a lovely crunch and sweetness, you can skip it if you prefer a simpler coffee cake. The cake itself is plenty flavorful, so it’ll still be delicious without the extra topping.
