Blueberry Sour Cream Coffee Cake
Loaded with fresh blueberries and a cinnamon and pecan streusel filling, this moist blueberry sour cream coffee cake is perfect for a weekend brunch or breakfast.
Ingredients For Blueberry Sour Cream Coffee Cake
I love a good coffee cake. So when I stumbled on this recipe in an old church cookbook amidst the stash of cookbooks in my kitchen, I knew it had to be good.
This blueberry sour cream coffee cake is another new to me recipe. And while it was my first time making it, it won’t be my last.
This moist and flavorful cake is the perfect sweet bread to serve for breakfast or brunch. It’s great for special occasions or just a long weekend when you feel the urge to do a bit of baking.
Ingredients For Blueberry Sour Cream Coffee Cake
For the Coffee Cake
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 cups fresh blueberries
- Confectioner’s sugar (for dusting)
For the Streusel Filling
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup chopped pecans (optional)
How to Make a Blueberry Sour Cream Coffee Cake
First, preheat the oven to 350℉ and generously grease and flour a bundt pan. I prefer an easy no-fuss nonstick cooking spray, but you can use butter (melted works best) to get into the curves and crevices of your pan.
Tip: Don’t skip or skimp on this step. The grease and flour will help prevent your coffee cake from sticking to the pan and ensure it comes out in one piece.
Mixing The Batter
Next, add your butter and sugar to a large mixing bowl. Then use a handheld or stand mixer to cream together until combined, about 2-3 minutes.
Once the butter and sugar are combined, add your eggs one at a time, beating well between each one. Scrape down the sides of your mixing bowl, and then mix in the sour cream and vanilla.
Then add the flour, baking powder, and salt to the wet ingredients and stir with a wooden spoon until the batter is just combined.
Tip: Lightly toss your blueberries with flour first before adding them to the batter. This will help to prevent the fruit from sinking to the bottom of your coffee cake.
Next, gently fold in the blueberries. The batter will be thick, so be prepared to give your arm a workout.
Layering The Coffee Cake
Once the blueberries are folded in you are ready to build the layers of your cake.
First, spoon half of the blueberry sour cream coffee cake batter into your prepared bundt pan.
Next, in a separate mixing bowl, stir together the brown sugar, cinnamon, and chopped pecans. Then sprinkle the streusel mixture over the batter in the pan.
Spoon the remaining coffee cake batter on top of the streusel, and gently smooth it out.
Place your blueberry sour cream coffee cake in the oven and bake for 55 to 70 minutes or until a knife inserted into the cake comes out clean.
Serving The Coffee Cake
Let the coffee cake cool in the pan for 10 to 15 minutes. Then carefully invert the bundt pan onto a plate.
(Be careful. The pan will still be hot! Make sure to use pot holders to protect your hands from burns.)
Your cake should easily slide out, but if not, give the pan a few firm taps to help loosen the sides until the cake releases.
If you’d like, you can dust your coffee cake with Confectioner’s sugar just before serving.
How To Store Your Leftover Coffee Cake
This coffee cake will keep for up to 3 days at room temperature in an airtight container. (Any longer than that and you run the risk of your cake molding or drying out.)
However, if you would like it to keep longer, you can store your cake in the refrigerator for up to one week.
You can eat the leftover cake as is, but I think it tastes best slightly warmed.
I like to place a slice in the microwave and heat it up for 15-30 seconds before digging in and enjoying it with what else…a cup of coffee, of course!
Other Breakfast And Brunch Favorites To Enjoy
If you like this recipe, here are a few of my other favorite breakfast and brunch dishes
Breakfast Sausage Crescent Rolls
Cheesy Hashbrown Casserole
Enjoy!
Blueberry Sour Cream Coffee Cake
Recipe details
- 10 servings
- Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
Comments
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It says add the eggs to the creamed sugar and butter but there are NO EGGS LISTED in the recipe??? Add eggs one at a time it says HOW MANY????I'LL check back for an update O.K. 🥰
How many eggs?