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Blueberry Sour Cream Coffee Cake

Indulgent Blueberry Sour Cream Coffee Cake for Cozy Mornings

Enjoy a deliciously moist Blueberry Sour Cream Coffee Cake perfect for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Drinks
Cuisine American
Servings 12 slices
Calories 290 kcal

Equipment

  • bundt or tube pan
  • electric mixer
  • mixing bowls
  • whisk
  • Rubber spatula
  • Toothpick

Ingredients
  

For the Batter

  • 2 cups all-purpose flour This forms the base of your cake, creating a light texture.
  • 1 cup granulated sugar Adds sweetness and helps with browning for a golden crust.
  • 1 teaspoon baking powder Essential for giving the cake a nice rise.
  • ½ teaspoon baking soda Aiding in leavening and enhancing the color of the cake.
  • ¼ teaspoon salt Balances the sweetness and enhances overall flavor.
  • ½ cup unsalted butter Provides richness and moisture; ensure it’s softened for easy creaming.
  • 2 large eggs Masks moisture and structure, binding all ingredients together.
  • 1 teaspoon vanilla extract Introduces a warm, sweet flavor that complements the blueberries.
  • 1 cup sour cream Adds moisture and tanginess, resulting in a tender crumb.

For the Blueberries

  • 1 ½ cups blueberries Fresh or frozen, these juicy gems create delightful bursts of flavor in every bite.

For the Topping

  • ¼ cup cinnamon sugar A sweet, spiced layer that adds a comforting crunch on top.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour a bundt or tube pan.
  • In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time and stir in the vanilla.
  • Alternately add the sour cream and dry mixture into the batter until just combined.
  • Fold in the blueberries gently.
  • Layer half of the batter in the prepared pan, sprinkle with cinnamon sugar, and add remaining batter and more cinnamon sugar.
  • Bake for 50-60 minutes, until a toothpick comes out clean.
  • Allow cooling in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For best results, avoid overmixing. Both fresh and frozen blueberries work well. Store wrapped for up to 5 days or freeze for 3 months.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Keyword baking, blueberries, Blueberry Sour Cream Coffee Cake, Breakfast, coffee cake, dessert
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