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Blueberry Sour Cream Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 424 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Sour Cream Coffee Cake is a moist, tender, and flavorful cake perfect for breakfast or dessert. Made with fresh or frozen blueberries and a cinnamon-walnut brown sugar layer, it offers a delightful combination of textures and tastes. The sour cream in the batter adds richness and moisture, while the bundt pan shape provides an elegant presentation. Perfect to serve slightly warm or completely cooled, dusted with powdered sugar for a sweet finish.

Ingredients

Scale

Cake Batter Ingredients

  • 3/4 cup (170g) salted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups (234g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries

Brown Sugar Topping

  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts

Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (10-cup) Bundt pan thoroughly to prevent sticking.
  2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
  3. Add eggs, sour cream, and vanilla: Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure even mixing. Then add sour cream and vanilla extract, mixing until fully combined.
  4. Incorporate dry ingredients: Sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until blended without overmixing.
  5. Fold in blueberries: Gently fold fresh or frozen blueberries into the batter. If using frozen blueberries, toss them with 1 tablespoon of flour first to prevent them from sinking. The batter will be thick after adding blueberries.
  6. Layer batter and topping: Spray or grease and flour a 10- or 12-cup bundt pan well. Spoon half the batter into the pan to form an even layer. In a separate bowl, mix together brown sugar, cinnamon, and chopped walnuts. Sprinkle this mixture evenly over the batter layer. Spoon the remaining batter on top and smooth the surface gently.
  7. Bake: Place the bundt pan in the oven and bake for 55 to 70 minutes. Test doneness by inserting a knife or skewer into the center; it should come out clean or with just a few crumbs attached.
  8. Cool and unmold: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the bundt pan onto a serving plate. If the cake does not release immediately, tap the pan firmly a few times with the handle of a knife to loosen it.
  9. Serve: Let the cake cool completely or serve slightly warm. Dust the top with powdered sugar just before serving for a beautiful finish.

Notes

  • Variations: Substitute blueberries with blackberries, raspberries, huckleberries, cherries, or strawberries, and nuts with pecans or pistachios for different flavor profiles.
  • Substitutions: Swap sour cream with an equal amount of Greek yogurt or buttermilk for a similar texture and tang.
  • This recipe is featured on page 260 of the cookbook “House of Nash Eats Everyday!”

Find it online: https://www.recipeothy.com/blueberry-sour-cream-coffee-cake-recipe/