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Blueberry Sour Cream Coffee Cake

SUBMITTED BY: d newman  PHOTO BY: LAYLA207 

"One really delicious and really unhealthy 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."
Blueberry Sour Cream Coffee Cake Recipe
RECIPE RATING:
This recipe has been rated 285 times with an average star rating of 4.7
Read Reviews (248)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
Original recipe yield 1 - 9 inch Bundt cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 5/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  •  
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tablespoon confectioners' sugar for dusting

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Oct. 16, 2006 by DPGW 
I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Apr. 8, 2006 by lauriemidori 
This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Jan. 9, 2005 by FEMMEDEMENAGE 
I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Mar. 5, 2006 by Jo-Anne 
This simply is the best recipe to impress your friends, not for the diet conscious. I like its... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Dec. 10, 2005 by suebee8979 
I made this with fat free sour cream and substituted SPLENDA for half the amount of sugar. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Aug. 22, 2005 by SHAIKIRA 
This was just soooooo goood i love this recipe i make it all the time. 10 stars from me.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Dec. 1, 2006 by GFRIDAY 
I made this for "snack day" at the office. Made no changes except to cook it for less time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Jul. 26, 2006 by suzweex 
I made this cake this morning and it turned out perfectly! I didn't have vanilla so I used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Jul. 22, 2006 by empearls 
DIVINE!!! I am eating my slightly too warm first piece right now. I didn't have any frozen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed on Feb. 27, 2006 by MS. KIMMY 
This made a very moist heavy coffee cake, but oh so delicious! I cut back butter to 1+1/2... MORE

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Recipe Submitter:

Photo by d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA
Living In: Holiday Island, Arkansas, USA

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Nutritional Information
Blueberry Sour Cream Coffee Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 459

  • Total Fat: 24g
  • Cholesterol: 85mg
  • Sodium: 271mg
  • Total Carbs: 59.4g
  •     Dietary Fiber: 1.4g
  • Protein: 4.1g

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