Blueberry Sour Cream Coffee Cake

12 pieces
1 hr 15 min

This coffee cake is so moist and delicious. It must be because of the addition of the sour cream. You can add any type of berry you like but our favorite is the blueberry in our house. With Fall coming this will be a great addition to your cooler temps menu. You can have it for breakfast or just as a treat.

Look at how moist this cake looks! And adding a glaze on top is totally up to you, but I highly suggest it.

Those chunks of blueberries are heavenly!

The streusel mixture really adds something to it that is magical.

After you mix the the dry ingredients then mix the wet ingredients in to combine them before adding the berries.

Blueberry Sour Cream Coffee Cake
Recipe details
  • 12  pieces
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 1 c butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 all purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 c sour cream
  • 1 1/2 t vanilla extract
  • 1 c blueberries
  • 1/2 c brown sugar
  • 1 1/2 t cinnamon
  • 1 c powdered sugar
  • 1 t milk
  • 1 t vanilla
For the batter
Heat the oven to 350 degrees
Cream butter and sugar until fluffy then add your eggs one at a time. Cream together until smooth. Sift together your dry ingredients. Add half to the wet ingredients. Then add half of the sour cream and continue one more time. Cream all together.
Combine the cinnamon and brown sugar in a small bowl.
Putting it in the pan
Pour one third of the batter in the pan add half of the brown sugar mixture on top of that and swirl with a knife. Add another third of the batter and put the rest of the brown sugar mixture on top of that and swirl with a knife again. Add the remaining batter on top. Bake for up to one hour.
For the glaze
Combine all glaze ingredients together with a whisk until smooth. When cake has cooled completely drizzle glaze on the top.
  • Check the cake after 45 minutes depending on your oven.
Corine Mapes- Junk to Gems
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