Blueberry Sour Cream Coffee Cake

If you’ve been searching for a coffee cake that’s tender, bursting with blueberries, and layered with warm cinnamon streusel — your search ends here! This Blueberry Sour Cream Coffee Cake has been a treasured family recipe for over three decades, passed from brunch table to holiday mornings.

Thanks to the richness of sour cream and the balance of juicy blueberries and cinnamon-pecan crunch, this is the kind of cake that feels both nostalgic and luxurious.

Why You’ll Love This Recipe

• Ultra Moist & Tender – Sour cream keeps the crumb soft and melt-in-your-mouth.

• Perfectly Sweet – A warm, cinnamon-sugar swirl adds depth without overwhelming.

• Blueberry-Packed – Bursts of fruity goodness in every bite.

• Easy & Impressive – Looks bakery-worthy, but comes together easily at home.

Ingredients

For the Cake:

• 1 cup butter, softened

• 2 cups white sugar

• 2 eggs

• 1 cup sour cream

• 1 tsp vanilla extract

• 1 ⅝ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 1 cup blueberries (fresh preferred)

For the Streusel Swirl:

• ½ cup brown sugar

• 1 tsp ground cinnamon

• ½ cup chopped pecans

For Finishing:

• 1 Tbsp confectioners’ sugar (for dusting)

Instructions

🔹 1. Prep the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan generously to prevent sticking.

🔹 2. Make the Batter

• Cream butter and sugartogether in a large bowl until light and fluffy.

• Add eggs, one at a time, beating well after each addition.

• Stir in the sour cream and vanilla extract.

🔹 3. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add to the wet mixture, mixing just until incorporated.

🔹 4. Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix or crush them.

Build the Streusel Layer

In a small bowl, mix:

• ½ cup brown sugar

• 1 tsp cinnamon

• ½ cup chopped pecans

Assemble the Cake

• Spoon half of the batter into the prepared Bundt pan.

• Sprinkle half of the streuselmixture evenly over the batter.

• Spoon in the remaining batter, then top with the rest of the streusel.

• Use a knife to gently swirl the streusel into the batter for that signature marbled look.

Bake and Cool

• Bake for 55–60 minutes, or until a knife inserted into the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

• Once fully cooled, dust with confectioners’ sugar.

Pro Tips for the Best Coffee Cake

• Fresh blueberries yield the best texture and juiciness. If using frozen, do not thaw before adding.

• Avoid overmixing the batter for a fluffy, tender crumb.

• Grease and flour your Bundt pan thoroughly — this cake has a lot of character and loves to stick!

• For nut-free versions, swap the pecans for rolled oats or omit entirely.

Serving Suggestions

• Serve warm with a cup of freshly brewed coffee or hot tea.

• Top with a scoop of vanilla ice cream for a comforting dessert.

• Garnish with fresh berries or whipped cream for brunch gatherings.

Final Thoughts

This Blueberry Sour Cream Coffee Cake is more than just a treat — it’s a memory-maker. Whether you’re baking it for Sunday brunch, holiday breakfast, or just because, it brings comfort and joy to the table with every slice.