Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Coffee Cake is the moistest, dense and rich with a cinnamon brown sugar filling. This is one decadent breakfast or brunch treat!
BLUEBERRY SOUR CREAM COFFEE CAKE
When I was a teenager I remember someone telling me that after you’ve finished your education, the most influential things in your life will be the friends you have and the books that you read.
For some reason that really stuck with me. And I’ve always treated both with sacredness.
Recently, I read the book The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing along with the rest of the world (thanks Tara) and now I want to “discard” everything in my life.
If items in your life don’t “spark joy” then you should get rid of them. I must be not easily sparked or PMSing because I have thrown out half of my house.
Clothes, books, paper pom-poms from a party 3 years ago, perfume that I will never wear, and a painting that I have always wanted to like.
Discarding is really freeing and it’s only just begun. The funny thing is that the book doesn’t really tell you anything you don’t already know. But sometimes when we hear things at the right time in our lives, they finally ring true.
One thing that is hard for me to throw out is perfectly good food which is why I had to find a home for these blueberries in my fridge.
Another sign that I’m a foodie is that I had everything I needed to make this delicious Blueberry Sour Cream Coffee Cake without going to the store.
There are recipes and then there are THE recipes which you know you’ll never need to search to find a better one.
Let me tell you that I had a hard time not eating all the batter for this one. It’s killer.
OTHER BLUEBERRY RECIPES:
- Lemon Blueberry Trifle
- Lemon Blueberry Crescent Ring
- Blueberry Streusel Muffins
- Lemon Blueberry Muffins
- Blueberry Croissant Puff
- Blueberry Custard Pie
Blueberry Sour Cream Coffee Cake
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries, (see Note)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- confectioners' sugar for dusting
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch 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 gently stir in the sour cream and vanilla. Overmixing will cause the cake to deflate. In a separate bowl, whisk the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries (see Note for frozen 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. The batter is thick but try to swirl it as best as you can.
- Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Mine was done at 50 minutes. If you are using frozen blueberries you may have to cook it longer. For dark, nonstick pans bake time will be shorter.
- Cool in the pan over a wire rack completely. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
- Store in an airtight container for up to 5 days.
Source: slightly adapted from Allrecipes
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I was surprised to see this recipe requires 3 and 1/2 cups of sugar, total. Has anyone cut the sugar way down and can tell me if the cake bakes the same? Does sugar affect the baking process?
How can I share a pic?
Made this cake- 2 times. Amazing!!! First time followed to the T- used frozen berries (I decided to thaw them and drain)- baked for 55 min, came out as a beautiful cake. Second time I cut the brown sugar- used 1/4 cup instead of 1/2- still came out beautifully! Stays moist and tasty, keeps well-we still have some left from yesterday. Size of the pan and what kind of a pan- is very important. Also, if your oven has been calibrated or not. My 350F may be different from your 350F- check your oven before giving up on this recipe.
Thank you for the feedback!
Probably delicious as written, but made the following modifications as I had a hankering for almond:
– switched out 3/4 of a cup of white flour for almond
– chopped up slivered almonds, toasted them, and replaced the nuts
– replaced vanilla extract with almond
Was so good and light! Family could not get enough of this cake.
Do you think I could substitute the blueberries for fresh raspberries. I have a huge crop and would love to try this recipe.
I made this today. It came together quickly and was very good. Mine took 65 minutes to bake.
I’m on Pinterest only for the desserts (don’t judge) and this is by far one of our absolute favorites. Just wondering if anyone has tried making them in muffin form.
I cut the recipe in half and baked it in a 7 x 7 silicone pan, it is delicious and will definitely make it again….yum..
So happy to hear this.
Delicious! I omitted the pecans-cinnamon-brown sugar because I didn’t have pecans and I felt it could be too sweet, cooked for approximately 80 minutes, I have an okd bundt pan I inherited from grandma, it is quite thick. Anyhow I added 10 minutes at a time after 50 minutes of baking, check with a chopstick when it came out clear (80 min) I took it out let it “cool down” about 10 minutes because I really wanted to try it, it turned out magnificent! Looove it! Thank you so much
So happy to hear that!
Really enjoyed the site. Thanks for posting. You got a new fan.
My grandmother never skimped on breakfast for her grandchildren….I loved her blueberry coffee cake and homemade waffles. This cake brought me back to being a kid at her kitchen table.
So delicious and easy to make. I started checking on it after 40 min baking b/c my oven seems temperamental. After 55 min it was perfect ( I also rotated the pan halfway through.) Cake was so moist. I used fresh blueberries tossed in flour. Great website; feels like I’ve gained 5 lbs just reading the recipes!!!
I absolutely love this cake!!!
I reduced the brown sugar and added more pecans to make it less sweet. It works!!!
My neighbor brought me some fresh cut rhubarb and after searching the web for a good rhubarb cake, I decided to use this recipe and use rhubarb instead of blueberries.
I used 3 heaping cups of finely cut rhubarb and baked it at 355 degrees for one hour and five minutes.
The cake turned out fantastic and I love the tartness of the rhubarb. I always use a Bundt pan.
So happy to hear that!
Recipe works and is easy the cake is yummy. I’m giving it 4 stars because I find it too sweet.
Have this bad baby cooling after removing from bundt pan. I used fresh blueberries ans still coated in flour so they wouldn’t sink. It is fully cooked and the small piece I cut to sample is phenomenal.
After 1 1/2 hours still not baked. After cooling completely it was very doughy. Would not make again. A waste of ingredients. YUK!!!
Sorry. I’ve have found that the pan makes a big difference. What kind of pan did you use?
Perfect! I thought it sounded very familiar. My sister sent me a recipe years ago that was striking similar, but it used whole cranberry sauce. This is going to be FABULOUS for 4th of July with chocolate strawberries on the side!
Hope you love it!
Great recipe, really enjoyed the flavor & texture of the cake. I used frozen berries, took about an hour to bake. Family approval!
So glad you loved it!
I love this cake so much! This recipe was a hit with my family and friends and I will be making it again this weekend. Thank you for the recipe and the yummy pictures!
delicious!!!! but can you bake this in a 13×9 pan?
I haven’t tried it but others have with success.
I just got done making the Blueberry Sour Cream Coffee Cake. It stated it would take 50 to 60 minutes to get done and a bit longer if you use frozen blueberries. I had to keep hitting the timer for 10 more minutes so many times I lost track of how much longer than the hour it took. Then once it was cooled and I cut into it, it was still raw and so uncooked, even throughout the bottom. I was so disappointed since any online recipe I have tried – failed miserably and I am an excellent baker… Ripped that recipe up so I don’t ever forget how terrible it was.
This is the best coffee cake ever!! I wanted a sour cream coffee cake recipe but I was in the mood for blueberries too and found this. It’s the perfect flavor and the whole cake is moist, top to bottom.
Does your batter really firm up (to where the batter is stuck to the spoon) after adding the blueberries? (I use frozen, and thanks for the tip about dusting them w/flour, never knew that.)
Thank you for sharing this recipe.
Yes. It’s definitely a thick batter. Glad you liked it!
Could this be baked in a 9×9 or 9×13 glass dish?
Yes! you can definitely bake it in a 9×13 pan. I’m not sure of the cooking time though. You’ll have to eyeball it.
All I can say is when I make this cake it’s all gone in one day! Delish!
Great recipe! Made it yesterday while my wife was out, and I fear it may not last another day!
Maybe just eat it all and pretend it never happened 🙂
Hi! I stumbled upon this recipe on pinterest and this cake sounds fantastic. I scrolled through some other recipes on the blog and you’ve put me in in a big dilemma – I can’t decide what to try out first, it all looks to die for.
Haha. Sorry! I’m known to do that.
Yummy! I wouldn’t mind such cake for breakfast!
Cake for breakfast is the only way to go!
My heart breaks a little every time I have to throw out food! Especially gorgeous summer fruit! This cake looks like the perfect way to prevent that! Yum! 🙂
I know, me too!
I get in moods where I just pitch everything in sight and feel so much better with less clutter, but the food is totally different. I hate throwing it! WHAT A WASTE! This is the perfect way to use up those blueberries 🙂
Yep. I’m definitely feeling that right now.
yummy blueberry cake
Blueberries are very costly here
i will try this
thank you for amazing cake
you are the best
Oh no! This is the only time of year that they are cheap here. Where are you?
this looks so yummy!!
I haven’t read that book but everyone else and their mom has so I figure I’m good 🙂 We are in the middle of a move right now so I gleefully throw stuff away every day. Best feeling ever. This cake looks amazinggg. I have everything in my fridge too.
It’s definitely a good read. Good luck with moving. So stressful!
Yum and some good notes I need to heed. Thank you.