There’s a certain hush that falls over the kitchen on slow Sunday mornings the kind where sunlight knits golden stripes across the countertop and the promise of good coffee hangs in the air.
That’s the moment this Blueberry Sour Cream Coffee Cake first made its entrance in our household decades ago, carried on a warm platter by an aunt who believed sweet things should be shared often and with flair.
The scent of butter, cinnamon, and blueberries mingling in the oven quickly became our family’s unofficial wake-up call. Ever since, one slice has been known to vanish into two, plates have been licked clean, and neighbors have found reasons to “stop by” just as the cake cooled. It’s nostalgic, welcoming, and most importantly ready for you to bake today.
What you will need?
Blueberries – Bursting pockets of juicy sweetness that keep the crumb irresistibly moist.
Sour Cream – Adds a tangy richness and guarantees a tender, melt-in-your-mouth texture.
Butter – Creamed with sugar for a lofty batter and lingering buttery finish.
Brown Sugar & Cinnamon – Married together in a ribbon of streusel that perfumes each bite.
Chopped Pecans – Provide a toasty crunch that contrasts the soft crumb.
Vanilla Extract – Quietly rounds out all the warm bakery aromas.
How to Make Blueberry Sour Cream Coffee Cake
butter and sugar whipped into pale fluff, eggs slipping in one by one, and a swirl of sour cream that makes the batter sigh with richness.
Flour, baking powder, and salt join the party, followed by a gentle fold of inky-blue berries. Half the batter nestles in your Bundt pan, gets cloaked with cinnamon-pecan streusel, then welcomes its remaining batter blanket before one last sweet sprinkle.
A quick swirl, an hour in the oven, and your kitchen smells like a corner bakery. Let the cake cool just enough to settle, flip it onto a platter, and dust with a snow-light veil of confectioners’ sugar. Slice, serve, swoon.
Tips & Twists
Swap in lemon zest for a citrus-kissed crumb.
Prefer crunch? Replace pecans with toasted almonds or walnuts.
Frozen berries work beautifully—just stir them in straight from the freezer to prevent streaking.
For brunch crowds, bake two days ahead; flavors deepen and the cake stays plush under an airtight wrap at room temperature.
Storing Leftovers of Blueberry Sour Cream Coffee Cake
Once completely cooled, wrap the cake (or individual slices) snugly in plastic wrap, then slide into an airtight container. It keeps at room temperature for up to three days.
For longer storage, freeze the wrapped slices in a zip-top bag for up to two months.
Thaw overnight in the fridge and warm gently in a 300 °F (150 °C) oven for 10 minutes to revive that fresh-baked softness.
Frequently Asked Questions
Q: Can I bake this in a 9-x-13-inch pan instead of a Bundt?
A: Absolutely. Reduce the bake time to about 40–45 minutes, checking for doneness with a toothpick.
Q: Why did my blueberries sink?
A: Tossing them in a teaspoon of flour before folding into the batter helps suspend them evenly.
Q: Is Greek yogurt a good substitute for sour cream?
A: Yes—use full-fat Greek yogurt for the closest texture and tang.
Q: How do I know when the cake is done?
A: Look for a golden-brown crust and a toothpick that emerges clean or with just a tender crumb or two.
Serve It Your Way
A slice is divine on its own, but try pairing with cold brew and a drizzle of maple syrup for an indulgent brunch plate, or crown it with a scoop of vanilla bean ice cream for dessert.
However you serve it, this beloved coffee cake promises to make any gathering feel like home.
Blueberry Sour Cream Coffee Cake
Ingredients
- ½ cup brown sugar
- 1 cup butter softened
- ¼ teaspoon salt
- 1 ⅝ cups all-purpose flour
- 1 tablespoon confectioners’ sugar for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups white sugar
- 1 cup fresh or frozen blueberries
- ½ cup chopped pecans
- 1 teaspoon baking powder
- 1 cup sour cream
- 2 large eggs
Instructions
- Preheat the oven to 350 °F (175 °C) and generously grease and flour a 9-inch Bundt pan.
- Beat the white sugar and softened butter with an electric mixer until pale and airy, then blend in the eggs one at a time, ensuring each is fully incorporated.
- Mix in the sour cream and vanilla, combining until smooth.
- Whisk the flour with the baking powder and salt, then fold this dry mixture into the batter just until no streaks remain; gently fold in the blueberries.
- Spread half of the batter evenly in the prepared pan.
- Stir together the brown sugar, pecans, and cinnamon, sprinkle half of this streusel over the batter, and spoon the remaining batter on top; cover with the rest of the streusel and lightly swirl it through the batter with a thin knife.
- Bake until a skewer inserted in the center emerges clean, 60 – 75 minutes, and cool the cake in the pan for a short while before inverting onto a wire rack.
- Transfer to a serving plate once barely warm and sift confectioners’ sugar over the top just before slicing.