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 sugar together 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 streusel mixture 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.
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