Loaded with fresh blueberries and a cinnamon and pecan streusel filling, this easy blueberry sour cream coffee cake is perfect for a weekend brunch or breakfast.
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Blueberry Sour Cream Coffee Cake
You know a recipe is guaranteed to be good when it comes from a community church cookbook. I love a good coffee cake, so when I found this blueberry sour cream coffee cake in an old cookbook tucked away in my cupboard, I knew I had to give it a try.
This soft and flavorful coffee cake is perfect for breakfast or brunch, whether you’re enjoying a slow weekend morning at home or hosting friends.
Serve it at your next book club brunch or Mother’s Day tea, set it out for a bridal or baby shower, or enjoy a slice with your morning coffee when you’re craving something sweet, cozy, and homemade.
Why You’ll Love This Recipe
Table of Contents
- Blueberry Sour Cream Coffee Cake
- Why You’ll Love This Recipe
- Ingredients for Blueberry Sour Cream Coffee Cake
- Equipment Needed
- How to Make a Blueberry Sour Cream Coffee Cake
- How to Store Your Leftover Coffee Cake
- Frequently Asked Questions
- What Else Can You Serve with the Blueberry Sour Cream Coffee Cake?
- More Breakfast and Brunch Recipes You’ll Love
- Final Thoughts
- Printable Recipe Card for Blueberry Sour Cream Coffee Cake
- Did You Enjoy This Recipe? PIN It for Later!
Ingredients for Blueberry Sour Cream Coffee Cake
Here’s everything you need to make the best blueberry sour cream coffee cake at home
For the Coffee Cake
Unsalted Butter: Softened butter gives this coffee cake its rich, buttery base.
Granulated Sugar: Adds sweetness and helps create that classic coffee cake texture.
Eggs: Bring everything together and give the cake structure.
Sour Cream: The secret to a soft, flavorful coffee cake that doesn’t dry out.
Vanilla Extract: Adds a little warmth and rounds out the sweetness.
All-Purpose Flour: The backbone of the batter, keeping everything balanced.
Salt: A small amount that makes a big difference in flavor.
Baking Powder: Helps the cake rise and bake up light.
Fresh Blueberries: Juicy bursts of blueberry in every bite.
Confectioners’ Sugar: Optional, but a light dusting adds a touch more sweetness and makes your coffee cake look beautiful.
For the Streusel Filling
Brown Sugar: Creates that rich, sweet streusel layer everyone loves.
Ground Cinnamon: Adds to the gently spiced, classic coffee cake flavor.
Chopped Pecans: Adding nuts is optional, but I always add them for a little extra crunch.
Equipment Needed
How to Make a Blueberry Sour Cream Coffee Cake
Ready to make this easy blueberry sour cream coffee cake recipe? Here are the easy step-by-step directions. There’s also a full printable recipe card with all the ingredients and instructions at the bottom of the post
Step 1: Prep Your Pan and Preheat the Oven
First, preheat your oven to 350℉ and generously grease and flour a bundt pan. You can use a nonstick cooking spray, but softened butter works best to get into the curves and crevices of your pan.
note from jen’s kitchen
Don’t 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.
Step 2: Mix Your Batter
Use a stand or handheld mixer to cream together the butter and sugar in a large mixing bowl for 2–3 minutes, or until combined.
Next, add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl, and mix in the sour cream and vanilla.
Then add your flour, baking powder, and salt to the wet ingredients and stir with a wooden spoon just until the batter comes together.
Step 3: Fold in the Blueberries
Next, gently fold in the blueberries.
The batter will be thick, so take your time and fold just until the berries are evenly mixed in.
note from jen’s kitchen
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.
Step 4: Make the Streusel
In a small mixing bowl, stir together the brown sugar, cinnamon, and chopped pecans to make the streusel. Set aside.
Step 5: Layer the Sour Cream Blueberry Coffee Cake
Once the blueberries are folded in, spoon half of the sour cream coffee cake batter into your prepared bundt pan.
Then sprinkle the streusel evenly over the batter.
Spoon the remaining coffee cake batter on top of the streusel, and gently smooth it out.
Step 6: Bake
Place your bundt pan in the oven and bake the coffee cake for 55–70 minutes, or until a knife inserted into the cake comes out clean.
Step 7: Cool, Serve, and Enjoy!
Let your blueberry sour cream coffee cake cool in the pan for 10 to 15 minutes. Then carefully invert the bundt pan onto a cake plate or serving platter.
note from jen’s kitchen
The bundt pan will still be hot, so be sure to use pot holders when flipping your coffee cake out.
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 three days at room temperature when stored in an airtight container. Any longer than that, and you run the risk of it drying out or molding.
If you’d like it to last a bit longer, store the cake in the refrigerator for up to one week.
You can enjoy leftover cake as is, but I think it’s best slightly warmed. I like to heat a slice in the microwave for 15–30 seconds, then enjoy it with a cup of coffee.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh?
A: Fresh blueberries work best for this recipe, but frozen can be used in a pinch. Do not thaw them first, and gently fold them into the batter to help prevent excess moisture and color bleeding.
Q: How do I store leftover blueberry sour cream coffee cake?
A: Store the coffee cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
Q: Can I make this coffee cake ahead of time?
A: Yes. This coffee cake can be baked a day ahead and stored in an airtight container. It tastes just as good the next day, especially when slightly warmed.
Q: What can I use if I don’t have a bundt pan?
A: A bundt pan gives this cake its classic shape, but you still have options if you don’t have one. A tube pan works best as a substitute and won’t require much adjustment; just keep an eye on the baking time. You can also use two loaf pans, a 9×13 pan, or even muffin tins. No matter the pan, be sure not to overfill and start checking for doneness early, as baking times will vary.
What Else Can You Serve with the Blueberry Sour Cream Coffee Cake?
This blueberry coffee cake with sour cream goes with just about anything. Here are a few of my favorite recipes to serve with it.
More Breakfast and Brunch Recipes You’ll Love
If you enjoyed this blueberry sour cream coffee cake, here are a few more sweet and simple recipes that work well for breakfast or brunch.
Final Thoughts
Whether you’re baking this for a special occasion or just because, this blueberry sour cream coffee cake is one of those recipes that always feels like a good idea. I hope it becomes a favorite in your kitchen too.
As always, feel free to leave any questions or comments below.
Don’t forget to pin this post to save it for later, and, if you try this recipe, remember to leave feedback by giving your rating on the recipe card below.
Enjoy!
Printable Recipe Card for Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Coffee Cake
Ingredients
For the Coffee Cake
- ¾ cup unsalted butter softened
- 1 and ¾ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 and ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 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)
Instructions
- Preheat oven to 350℉ and generously gree and flour a bundt pan.
- In a large mixing bowl, cream together the butter and sugar for about 2-3 minutes until well combined.
- Add the eggs one at a time, beating well between each one. Then scrape down the sides of the bowl and mix in sour cream and vanilla.
- Add flour, baking powder, and salt to wet ingredients. Stir until just combined.
- Gently fold in blueberries and spoon half of batter into prepared bundt pan.
- In a separate mixing bowl, combine brown sugar, cinnamon, and chopped pecans to make a streusel filling. Sprinkle the mixture over the batter in the pan.
- Spoon the remaining coffee cake batter on top of the streusel and gently smooth it out. Place in the oven and bake for 55 to 70 minutes or until a knife inserted into the cake comes out clean.
- Let the coffee cake cool in the pan for 10 to 15 minutes. Then invert onto a cake plate. Dust with Confectioner's sugar before serving.
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Did You Enjoy This Recipe? PIN It for Later!
How many eggs?? They are not listed with the other ingredients. Thanks.
Oops! Good catch. I’m sorry, I had included the eggs in the post above, but somehow they didn’t make it into the recipe card. You need 2 eggs for this recipe. Thank you for asking. I’ve updated the post now. ☺
Jen,
This sounds so so good. I can’t wait to try it.
Thank you, Rachel. I hope you enjoy it. I can’t wait to hear what you think!
This looks so delicious Jen! I can’t wait to make it!
Thank you, Stacy. I hope you enjoy it!
This sounds like a little bit of heaven on a plate! Blueberries, cinnamon, pecans, and cake? Yes, please!
Heavenly is a good description. It is so darn good!