Blueberry Sour Cream Coffee Cake Recipe – A Sweet Treat for Every Moment

There’s something undeniably comforting about the smell of freshly baked goods filling your home. It wraps around you like a cozy blanket on a chilly day. When I bake Blueberry Sour Cream Coffee Cake, the air becomes sweet and fragrant, filled with hints of cinnamon and warm vanilla. This delightful cake is perfect for those leisurely Sunday brunches or a heartwarming afternoon treat with a steaming cup of coffee. It always reminds me of family gatherings, where laughter and stories blend perfectly with the rich flavors of this delicious cake.

Why You’ll Love It

• Quick and easy to make, even for beginners.
• Comforting homemade flavor that warms the heart.
• Made with simple ingredients you probably already have!
• Perfect for any occasion, from casual get-togethers to special celebrations.
• Always a crowd-pleaser that brightens the day of everyone who tries it.

Ingredients You’ll Need

• 1 cup butter, softened (use unsalted butter for better salt control)
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream (adds moisture and richness)
• 1 tsp vanilla extract (the key to warmth in any baked good)
• 1 5/8 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup blueberries, fresh preferred (they burst with sweetness!)
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans (for a delightful crunch)
• 1 Tbsp confectioners sugar, for dusting (for that picturesque finish)

How to Make It

1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Generously grease and flour a 9-inch Bundt pan — this helps the cake slide out effortlessly.

2. Cream Butter and Sugar: In a large bowl, cream the softened butter and white sugar together until the mixture is light and fluffy. You’ll love the texture and aroma at this stage; it’s the perfect base!

3. Add the Eggs: Add the eggs one at a time, beating well after each addition. This part gives the cake its lovely structure.

4. Mix in the Sour Cream and Vanilla: Stir in the sour cream and vanilla extract, blending them into the buttery mixture. The batter will feel smooth and creamy — like a warm hug!

5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently add the dry mixture into the wet ingredients — mix just until incorporated, taking care not to overmix.

6. Fold in Blueberries: Now, gently fold in the blueberries. Be careful not to crush them; we want those juicy pockets of fruit intact!

7. Prepare the Streusel: In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans for a crunchy topping.

8. Layer It Up: Spoon half of the batter into your prepared Bundt pan. Then, sprinkle half of the streusel mixture over the batter. Add the remaining batter on top, and finish with the rest of the streusel. Grab a knife and gently swirl the streusel into the batter for that beautiful marbled look.

9. Bake: Place in the oven and bake for 55 to 60 minutes. It’s ready when the edges are golden, and a knife inserted into the center comes out clean.

10. Cool and Dust: Let the cake cool in the pan for about 10 minutes. Then, invert it onto a serving plate. Once it’s completely cooled, dust the top with confectioners sugar for that elegant touch.

Kitchen Tips

• Time-Saving Trick: If you’re short on time, prep the batter the night before and store it in the fridge. Just bake it fresh in the morning!

• Common Mistake Fix: If your blueberries sink to the bottom, toss them in a bit of flour before adding them to the batter — this keeps them afloat!

• Creative Twist: Add a splash of lemon zest to the batter for a bright zing that complements the blueberries beautifully!

Serving Ideas

This Blueberry Sour Cream Coffee Cake is perfect for a cozy family dinner or a delightful Sunday brunch. Serve it warm, paired with a dollop of whipped cream or a scoop of vanilla ice cream — it’s pure bliss! Picture this: your favorite people gathered around the table, warm slices of cake set before them, laughter filling the air, and that comforting aroma weaving into the fabric of your memories.

Storing & Leftovers

• Store leftover cake in an airtight container in the fridge. It stays fresh for about 3-4 days!

• To enjoy it days later, pop a slice in the microwave for about 20 seconds. The warmth will bring back that fabulous texture!

• One fun leftover idea: crumble the cake over yogurt or ice cream for a tasty parfait that feels special.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors settle down beautifully.

Q: Can I swap any ingredients?
A: Of course! Use whatever you have at home. This Blueberry Sour Cream Coffee Cake is very forgiving, so feel free to improvise!

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Your patience will be rewarded!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell. That’s your sign that it’s ready to shine!

Final Thoughts

There’s something truly special about sharing Blueberry Sour Cream Coffee Cake with loved ones. It’s more than just a dessert — it’s a conversation starter, a nostalgic moment, and a bridge that connects generations through flavors and stories. I hope you’ll try this recipe, make it your own, and create memories that last a lifetime. Happy baking! Embrace the warmth that Blueberry Sour Cream Coffee Cake brings to your kitchen and heart!

Blueberry Sour Cream Coffee Cake

This delightful cake is perfect for any occasion, offering a comforting homemade flavor with juicy blueberries and a crunchy streusel topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup butter, softened Use unsalted butter for better salt control
• 2 cups white sugar
• 2 pieces eggs
• 1 cup sour cream Adds moisture and richness
• 1 tsp vanilla extract The key to warmth in any baked good
• 1 5/8 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup blueberries, fresh preferred They burst with sweetness!

For the Streusel

• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans For a delightful crunch

For Dusting

• 1 Tbsp confectioners sugar For that picturesque finish

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch Bundt pan.
2. In a large bowl, cream the softened butter and white sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream and vanilla extract until smooth.
5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients without overmixing.
6. Gently fold in the blueberries.
7. In a small bowl, mix brown sugar, ground cinnamon, and chopped pecans for the streusel topping.
8. Spoon half of the batter into the prepared Bundt pan, sprinkle half of the streusel mixture, add the remaining batter, and finish with the rest of the streusel. Swirl gently with a knife.

Baking

1. Bake for 55 to 60 minutes until golden around the edges and a knife inserted comes out clean.
2. Let the cake cool in the pan for about 10 minutes, then invert onto a serving plate and dust with confectioners sugar.

Notes

If short on time, prep the batter the night before and refrigerate. Toss blueberries in flour before adding them to the batter to prevent sinking. A splash of lemon zest adds a bright zing.