Moist Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake is the moistest, densest, and richest coffee cake, layered with a cinnamon brown sugar filling. This is a wonderfully decadent choice for breakfast, brunch, or a special dessert.

Sour Cream Blueberry Coffee Cake

Some recipes become family favorites that you reach for again and again. This blueberry sour cream coffee cake is one of those recipes: tender, flavorful, and forgiving. It uses simple pantry ingredients and is a great way to use fresh or frozen blueberries you have on hand.

The base is enriched with sour cream for a tender, dense crumb. A cinnamon-brown-sugar streusel with chopped pecans creates a contrast of sweet, nutty texture that pairs perfectly with the juicy berries. The cake slices beautifully and keeps well, making it ideal for entertaining or for a special weekday breakfast.

Blueberries

Fresh or frozen blueberries both work well in this cake. If you use frozen, do not thaw them first; toss frozen berries with a tablespoon of flour to keep the batter from turning purple and to prevent the berries from clumping together. Baking time may be slightly longer with frozen fruit.

Ingredients

• 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
• 1/2 cup brown sugar (for streusel)
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• Confectioners’ sugar for dusting (optional)

How to Make This

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
2. In a large bowl, cream the butter and white sugar with a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract gently; avoid overmixing.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Stir the dry ingredients into the wet ingredients just until blended. Fold in the blueberries (if using frozen, toss with 1 tablespoon flour first).
4. Spoon half of the batter into the prepared pan. In a small bowl, combine the brown sugar, cinnamon, and chopped pecans. Sprinkle half of the streusel mixture over the batter in the pan. Spoon the remaining batter on top, then sprinkle the rest of the pecan mixture over the batter. Use a knife or thin spatula to gently swirl the sugar layer into the cake—work carefully, as the batter is thick.
5. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the center comes out clean. The cake pictured was done at 50 minutes; baking time can vary depending on your oven and whether you used frozen berries.
6. Cool the cake in the pan on a wire rack until completely cool. Invert onto a serving plate and tap the pan to release the cake. Dust the top with confectioners’ sugar just before serving, if desired.
7. Store any leftovers in an airtight container for up to 5 days.

This batter is tempting raw—take care if you resist the urge to taste straight from the bowl. The finished cake has a tender crumb from the sour cream, bursts of juicy blueberry, and a sweet, slightly crunchy cinnamon-pecan ribbon through the center. It’s equally lovely warm or at room temperature.

Recipe Details

• Prep Time: 10 mins
• Cook Time: 45 mins (approx.)
• Total Time: 55 mins (approx.)
• Servings: 16
• Rating: 4.49 from 31 votes

Notes

If using frozen blueberries, keep them frozen and toss with 1 tablespoon of flour before folding them into the batter. This prevents bleeding and clumping and helps keep the batter a lovely color. Expect a slightly longer bake time when using frozen fruit.

Other Blueberry Ideas

• Lemon Blueberry Trifle
• Lemon Blueberry Crescent Ring
• Blueberry Streusel Muffins
• Lemon Blueberry Muffins
• Blueberry Croissant Puff
• Blueberry Custard Pie

Like coffee cake? Try this one next:

Graham Streusel Coffee Cake