Heavenly Sour Cream Blueberry Coffee Cake Recipe for Brunch

Whipping up a delightful sour cream blueberry coffee cake promises pure morning magic.

Sweet berries burst through soft, tender crumbs with juicy intensity.

Mornings feel instantly brighter when this gorgeous pastry emerges from your kitchen.

Pillowy layers meld tangy dairy with bright fruit in perfect harmony.

Sophisticated yet simple, this cake brings restaurant-quality elegance to your breakfast table.

Scattered blueberries create pockets of unexpected deliciousness in every slice.

Blueberry Coffee Cake With Sour Cream Tenderness

• Crowd-Pleasing Dessert: The combination of blueberries, pecans, and brown sugar creates a crowd-favorite treat that suits family gatherings and weekend brunches perfectly.
• Versatile Breakfast Treat: Enjoy this moist cake as a delightful morning accompaniment with coffee or as a sweet afternoon snack that satisfies all ages.
• Time-Saving Technique: With just one-hour baking time and straightforward mixing steps, this recipe delivers maximum flavor with minimal kitchen effort.

Sour Cream Blueberry Coffee Cake: What You’ll Use

• Sour Cream: Adds moisture and tanginess to the cake, creates a rich and tender texture.
• Butter: Provides richness and helps create a soft cake crumb.
• Sugar: Sweetens the cake and helps with browning.
• Eggs: Bind ingredients together and add structure to the cake.
• Vanilla Extract: Enhances overall flavor with a warm, sweet note.

• All-Purpose Flour: Main structural ingredient for the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances sweetness and enhances other flavors.

• Blueberries: Fresh or frozen berries that add bursts of fruity flavor and moisture.
• Brown Sugar, Pecans, Cinnamon: Create a sweet, nutty streusel topping with warm spice notes.
• Powdered Sugar: Decorative finishing touch that adds a light sweetness.

Sour Cream Blueberry Coffee Cake Baking Instructions

Step 1: Prepare Oven and Pan

Warm up the oven to 350°F and generously coat a 9-inch Bundt pan with butter or cooking spray to prevent sticking.

Step 2: Whip Wet Ingredients

• Sugar
• Butter
• Eggs
• Sour cream
• Vanilla extract

Mix with an electric mixer or whisk vigorously until everything blends beautifully.

Step 3: Incorporate Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Stir until just combined, being careful not to overmix the batter.

Step 4: Fold in Blueberries

Carefully introduce fresh blueberries into the batter, using a gentle folding motion to distribute them evenly without crushing the delicate fruit.

Step 5: Create Delicious Layers

Pour half the batter into the prepared Bundt pan.

• Brown sugar
• Chopped pecans
• Ground cinnamon

Add the remaining batter and top with the rest of the brown sugar mixture.

Step 6: Bake to Perfection

Place the pan in the preheated oven and bake for approximately 1 hour.

Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.

Step 7: Cool and Finish

Allow the cake to cool completely in the pan.

Once cooled, dust the top with a light snowfall of powdered sugar for a beautiful finishing touch.

More Tips for Sour Cream Blueberry Coffee Cake

• Toss blueberries in a little flour before folding into the batter to stop them from dropping to the bottom of the cake.
• Create beautiful layers by carefully spreading batter and brown sugar mixture in alternating sections for a stunning visual effect.
• Use full-fat sour cream to ensure a tender, rich texture that stays soft and delicious for days.
• Swap pecans with walnuts or almonds if desired, or omit nuts entirely for nut-free version.
• Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for extended freshness.

Storing Sour Cream Blueberry Coffee Cake

• Store covered in an airtight container for up to 4 days, keeping the cake's moisture and flavor intact.
• Let the cake sit at room temperature for 30 minutes before serving to enhance its taste and texture.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• Warm individual slices in the microwave for 15-20 seconds or warm the entire cake in a preheated 300°F oven for 10-15 minutes until slightly heated through.

Blueberry Coffee Cake Matches

• Pair Creamy Coffee with Blueberry Cake: A classic drip coffee or latte complements the cake's sweet-tangy flavors, enhancing the blueberry and cinnamon notes.
• Serve Chilled Vanilla Milkshake: A smooth, cold vanilla milkshake balances the warm, rich cake texture and adds a refreshing contrast to the sweet crumble topping.
• Match with Blueberry Herbal Tea: A light, fruity herbal tea with blueberry undertones echoes the cake's primary fruit flavor and provides a delicate, aromatic pairing.
• Enjoy with Maple Pecan Latte: A specialty latte featuring maple and pecan flavors mirrors the cake's nutty brown sugar topping and creates a harmonious taste experience.

Blueberry Coffee Cake with Sour Cream Changes

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake remains moist and tender by adding xanthan gum for better texture.
• Vegan Adaptation: Swap butter with coconut oil, use flax eggs instead of regular eggs, and substitute sour cream with dairy-free coconut yogurt for a plant-based alternative.
• Dairy-Free Option: Use almond milk yogurt in place of sour cream, and replace butter with olive oil or dairy-free margarine to accommodate lactose-free diets.
• Low-Sugar Variation: Reduce sugar content by using monk fruit sweetener, add extra cinnamon, and incorporate mashed banana to maintain moisture and natural sweetness.

FAQs

• Why use sour cream in this coffee cake?

Sour cream adds moisture, tenderness, and a subtle tangy flavor to the cake, making it incredibly soft and rich while helping to create a tender crumb.

• Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just do not thaw them first, and gently fold them into the batter directly from the freezer to prevent color bleeding and maintain their shape.

• How do I prevent blueberries from sinking to the bottom of the cake?

Toss the blueberries in a little flour before folding them into the batter. This light coating helps suspend the berries throughout the cake and prevents them from sinking during baking.

• What makes the brown sugar mixture special in this recipe?

The brown sugar mixture with pecans and cinnamon creates a delicious streusel-like layer that adds crunch, sweetness, and warm spice to the coffee cake, providing wonderful texture and flavor contrast.

Sour Cream Blueberry Coffee Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 36 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Homemade sour cream blueberry coffee cake delivers a delightful morning symphony of sweet and tangy flavors. Moist crumb and buttery streusel topping create a perfect companion for coffee, promising pure comfort in each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups sugar
• 1 cup butter
• 2 eggs
• 1 cup sour cream
• 1 cup fresh blueberries

Dry Ingredients:

• 1 5/8 cups (1.625 cups) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup chopped pecans

Flavoring and Finishing Ingredients:

• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 tablespoon powdered sugar (for dusting)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly grease a 9-inch Bundt pan and heat the oven to a precise 350°F (175°C), ensuring an even baking environment.
2. Create a creamy base by vigorously whisking together sugar, softened butter, eggs, sour cream, and vanilla extract until the mixture reaches a silky, uniform consistency.
3. Gradually incorporate dry ingredients – flour, baking powder, and salt – into the wet mixture, stirring carefully to prevent overmixing and maintain a smooth batter texture.
4. Delicately fold fresh blueberries into the batter, distributing them evenly to prevent clumping and ensure each slice contains a burst of fruity flavor.
5. Pour half the batter into the prepared Bundt pan, creating an initial layer as a foundation for the cake.
6. Sprinkle a generous layer of the brown sugar mixture, combining brown sugar, chopped pecans, and cinnamon, over the first batter layer to create a rich, aromatic streusel.
7. Carefully add the remaining batter, covering the first streusel layer completely.
8. Top the final batter layer with the remaining brown sugar mixture, creating a beautiful, textured surface.
9. Place the Bundt pan in the preheated oven and bake for approximately 1 hour, periodically checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
10. Remove from the oven and allow the cake to cool completely at room temperature, which helps set the structure and intensify flavors.
11. Once cooled, delicately dust the entire cake with a light layer of powdered sugar, creating an elegant, finished appearance.

Notes

• Prevent blueberries from sinking by tossing them in a light coating of flour before folding into the batter, ensuring even distribution throughout the cake.
• Create a gluten-free version by substituting regular flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender texture and delicate crumb.
• Enhance the nutty flavor by toasting pecans before chopping, which intensifies their rich, warm taste and adds a delightful crunch to the streusel topping.
• Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving for optimal taste and texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg