Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

This is a recipe for Blueberry Sour Cream Coffee Cake. I love to make this in the fall when blueberries are abundant. It makes your house smell so delicious while it’s baking! This coffee cake is moist and full of flavor, perfect with a cup of hot tea or coffee in the morning. Make sure you don’t skip out on adding the fresh blueberries because they really add to the overall texture and taste of this dish. So go ahead, give it a try! You won’t be disappointed!
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prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 12 Yield: 1 – 9 inch Bundt cake


½ cup brown sugar

1 cup sour cream

2 cups white sugar

1 cup butter, softened

¼ teaspoon salt

1 teaspoon vanilla extract

½ cup chopped pecans

1 ? cups all-purpose flour

2 eggs

1 cup fresh or frozen blueberries

1 teaspoon baking powder

1 tablespoon confectioners’ sugar for dusting

1 teaspoon ground cinnamon


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

Nutrition Facts:

Per Serving: 459 calories; protein 4.1g; carbohydrates 59.5g; fat 24g; cholesterol 80.1mg; sodium 222.9mg.

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