Blueberry Sour Cream Coffee Cake

This recipe for Blueberry Sour Cream Coffee Cake is a delightful treat that has been enjoyed by our family for over thirty years. It’s perfect for a lazy Sunday morning with a cup of coffee. The combination of sour cream, blueberries, and a hint of cinnamon creates a moist and flavorful cake that will surely become a favorite in your household as well.


  • 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 fresh blueberries
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ cup chopped pecans
  • 1 Tbsp. confectioners’ sugar for dusting


  1. Preheat the oven to 350°F. Grease and flour a 9″ Bundt pan.
  2. In a large bowl, cream together the softened butter and white sugar 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.
  5. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  6. Gently fold the dry ingredients into the batter until just blended.
  7. Carefully fold in the fresh blueberries.
  8. Spoon half of the batter into the prepared Bundt pan.
  9. In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans.
  10. Sprinkle half of this mixture over the batter in the pan.
  11. Add the remaining batter to the pan and sprinkle the remaining pecan mixture on top.
  12. Use a knife or thin spatula to swirl the sugar layer into the cake batter.
  13. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
  14. Cool the cake in the pan on a wire rack.
  15. Once cooled, invert the cake onto a serving plate and tap firmly to remove it from the pan.
  16. Dust the top of the cake with confectioners’ sugar just before serving.

This sour cream blueberry coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from, but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you’re using frozen berries.

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