Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake is the moistest, dense and rich  with a cinnamon brown sugar filling. This is one decadent breakfast or brunch treat!

SOUR CREAM BLUEBERRY COFFEE CAKE

When I was a teenager I remember someone telling me that after you’ve finished your education, the most influential things in your life will be the friends you have and the books that you read.

For some reason that really stuck with me. And I’ve always treated both with sacredness.

Recently, I read the book The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing along with the rest of the world (thanks Tara) and now I want to “discard” everything in my life.

If items in your life don’t “spark joy” then you should get rid of them. I must be not easily sparked or PMSing because I have thrown out half of my house.

Clothes, books, paper pom-poms from a party 3 years ago, perfume that I will never wear, and a painting that I have always wanted to like.

Discarding is really freeing and it’s only just begun. The funny thing is that the book doesn’t really tell you anything you don’t already know. But sometimes when we hear things at the right time in our lives, they finally ring true.

One thing that is hard for me to throw out is perfectly good food which is why I had to find a home for these blueberries in my fridge.

Another sign that I’m a foodie is that I had everything I needed to make this delicious blueberry coffee cake without going to the store.

There are recipes and then there are THE recipes which you know you’ll never need to search to find a better one. This type of cake has the best texture with a tender cake and sweet blueberries.

BLUEBERRIES

You can use fresh blueberries or frozen in this recipe.

HOW TO MAKE THIS

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream butter and white sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time into the butter mixture, then gently stir in the sour cream and vanilla extract. Overmixing will cause the cake to deflate so don’t overmix the wet ingredients. In a separate bowl, whisk the all-purpose flour, baking powder, and salt; stir dry ingredients into the batter just until blended. Fold in blueberries (see Note for frozen blueberries).
3. Spoon half of the batter into the prepared pan. In a separate mixing bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of the streusel topping on top of the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or rubber spatula to swirl the sugar layer into the cake. The batter is thick but try to swirl it as best as you can.
4. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Mine was done at 50 minutes. If you are using frozen blueberries you may have to cook it longer. For dark, nonstick pans bake time will be shorter.
5. Cool in the pan over a wire rack completely. Invert bottom of the cake onto a serving plate, and tap firmly to remove from the pan. Dust top of the cake with powdered sugar just before serving.
6. Store in an airtight container for up to 5 days.

Let me tell you that I had a hard time not eating all the batter for this one. It’s killer.

OTHER BLUEBERRY RECIPES:

• Lemon Blueberry Trifle
• Lemon Blueberry Crescent Ring
• Blueberry Streusel Muffins
• Lemon Blueberry Muffins
• Blueberry Croissant Puff
• Blueberry Custard Pie

Blueberry Sour Cream Coffee Cake

4.49 from 31 votes

Are you ready for the moistest, dense and rich Blueberry Sour Cream Coffee Cake with a cinnamon brown sugar filling?

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 16 servings

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries, (see Note)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• confectioners' sugar for dusting

Instructions

 

• 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 gently stir in the sour cream and vanilla. Overmixing will cause the cake to deflate. In a separate bowl, whisk the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries (see Note for frozen 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. The batter is thick but try to swirl it as best as you can.
• Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Mine was done at 50 minutes. If you are using frozen blueberries you may have to cook it longer. For dark, nonstick pans bake time will be shorter.
• Cool in the pan over a wire rack completely. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
• Store in an airtight container for up to 5 days.

Notes

If using frozen blueberries, do not thaw. Toss them in 1 tablespoon of flour. This will make sure your batter doesn't turn purple and prevent them from sticking together. Baking time will be a bit longer with frozen blueberries.
Source: slightly adapted from Allrecipes

Cuisine: American

Course: Breakfast

Author: Christy Denney

Like Coffee Cake? Try these:

Graham Streusel Coffee Cake

Apple Coffee Cake

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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