For an extra burst of flavor, consider adding a hint of lemon zest to the batter or a drizzle of lemon glaze over the cooled cake. If using frozen blueberries, do not thaw them before adding to the batter. This will prevent them from bleeding into the cake. Store leftovers in an airtight container at room temperature for up to 3 days.
Blueberry Sour Cream Coffee Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS4.3K
Wake up to the irresistible aroma of this Blueberry Sour Cream Coffee Cake, a delightful confection that balances tangy sour cream with bursts of juicy blueberries, all crowned with a crunchy pecan streusel. It’s the perfect centerpiece for your weekend brunch or a sweet indulgence any day of the week.
Ingridients
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Nutrition
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Carbohydrate60 g
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Cholesterol80 mg
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Fiber1 g
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Protein4 g
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Saturated Fat13 g
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Sodium223 mg
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Sugar44 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan to ensure the cake releases easily. (Prep time: 5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (Mixing time: 3-5 minutes)
03 Step
Recipe View Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Beat in the sour cream and vanilla extract until the mixture is smooth. (Mixing time: 2-3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (Mixing time: 2-3 minutes)
05 Step
Recipe View Gently fold in the blueberries until they are evenly distributed throughout the batter. (Folding time: 1-2 minutes)
06 Step
Recipe View In a small bowl, combine the brown sugar, chopped pecans, and cinnamon. Mix well to create the streusel topping. (Mixing time: 1 minute)
07 Step
Recipe View Spoon half of the batter into the prepared Bundt pan. Sprinkle half of the streusel mixture evenly over the batter. Spoon the remaining batter on top of the streusel, then sprinkle the remaining streusel over the batter. (Layering time: 5 minutes)
08 Step
Recipe View Use a knife or thin spatula to gently swirl the streusel layer into the cake batter, creating a marbled effect. Be careful not to overmix. (Swirling time: 1-2 minutes)
09 Step
Recipe View Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake with foil during the last 20 minutes of baking. (Bake time: 60-75 minutes)
10 Step
Recipe View Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 10-15 minutes)
11 Step
Recipe View Once the cake is completely cool, carefully invert it onto a serving plate. Dust generously with confectioners' sugar just before serving. (Dusting time: 1 minute)
12 Step
Recipe View Slice and serve this delightful Blueberry Sour Cream Coffee Cake with a cup of coffee or tea. Enjoy!
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Natalia Mcdermottkoch
Feb 22, 2025Tom H: The cake was a bit too sweet for my taste, I'll try reducing the sugar next time.
Leopoldo Schumm
Jul 10, 2024David L: This recipe is a keeper. Easy to follow and the cake turned out moist and flavorful. I added a lemon glaze for extra zing.
Loraine Kemmer
Jul 8, 2023Michael B: The baking time was spot on. My toothpick came out clean at exactly 65 minutes. Thanks for a great recipe!
Lemuel Kunde
Apr 21, 2023Karen S: I love how easy this recipe is! I made it with my kids and they had so much fun helping.
Kaleb Ratke
Apr 15, 2023Jessica R: I substituted walnuts for pecans and it worked perfectly. This cake is so versatile!
Dorcas Herman
Feb 20, 2022Emily P: I've made this cake several times and it's always a hit. The sour cream keeps it incredibly moist.
Bo Welch
Feb 9, 2022Sarah M: Absolutely delicious! My family devoured it in one sitting. The streusel topping is the perfect touch.
Mohammed Hudson
Dec 9, 2021Lisa W: The blueberries sank to the bottom of my cake. Any tips for preventing this? (Chef's Note: Try tossing the blueberries in a tablespoon of flour before folding them into the batter.)