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Blueberry Sour Cream Coffee Cake Recipe

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4.4 from 88 reviews

  • Author: Diane
  • Total Time: 1 hr 30 mins
  • Yield: 12 servings (1 9-inch Bundt cake)

Description

This moist and buttery Blueberry Sour Cream Coffee Cake features juicy blueberries folded into a tender batter made with sour cream. Topped with a crunchy cinnamon pecan streusel and dusted with confectioners' sugar, it’s a beloved family brunch favorite that’s easy to prepare and deliciously satisfying.

Ingredients

Cake Batter

  • 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

Streusel Topping

  • ½ cup brown sugar
  • ½ cup chopped pecans
  • 1 teaspoon ground cinnamon

Finishing

  • 1 tablespoon confectioners' sugar, for dusting

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan thoroughly to ensure easy removal of the cake.
  2. Mix butter and sugar: In a large bowl, beat together the 2 cups of white sugar and 1 cup softened butter using an electric mixer until the mixture is light and fluffy, which will help create a tender crumb.
  3. Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate and aerate the batter.
  4. Incorporate sour cream and vanilla: Beat in 1 cup sour cream and 1 teaspoon vanilla extract until the mixture is smooth and creamy.
  5. Combine dry ingredients: In a separate bowl, whisk together 1 ⅝ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Gradually stir this mixture into the wet batter just until blended to avoid overmixing.
  6. Fold in blueberries: Gently fold 1 cup fresh or frozen blueberries into the batter to evenly distribute the fruit without breaking them.
  7. Layer batter and streusel: Spoon half of the batter into the prepared Bundt pan. In a small bowl, mix ½ cup brown sugar, ½ cup chopped pecans, and 1 teaspoon ground cinnamon. Sprinkle half of this streusel mixture evenly over the batter.
  8. Add remaining batter and streusel: Spoon the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture on top, then use a knife or thin spatula to gently swirl the streusel into the top of the batter for a marbled effect.
  9. Bake the cake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Baking time may be longer if using frozen blueberries.
  10. Cool and serve: Let the cake cool in the pan for 15 minutes. Carefully invert the cake onto a serving plate. Once completely cooled, dust the top with 1 tablespoon confectioners' sugar just before serving.
  11. Enjoy: Slice and serve as a delightful brunch treat or dessert with coffee or tea.

Notes

  • Double the brown sugar–pecan–cinnamon mixture if you prefer a thicker, more decadent streusel topping.
  • If using frozen blueberries, consider extending the baking time slightly to ensure the cake is fully cooked.
  • Ensure the Bundt pan is greased and floured well to prevent sticking, especially with the sugar topping.
  • This cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Allow the cake to cool before dusting with confectioners' sugar to prevent melting.
  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/blueberry-sour-cream-coffee-cake-recipe/