"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." — d newman
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1 5/8 cups
fresh or frozen blueberries
confectioners' sugar for dusting
I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks!
OK..I've made this twice. It has all things I love in it, so I've tried it twice... but I've been disappointed in it both times. Granted, my guests, the first time I made it....devoured it. BUT, I could almost see it sinking into itself. The ingredients are so heavy that the cake couldn't seem to hold itself up.
I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). When I use frozen blueberries I toss them in about 1 tbs of the flour to prevent having a purple batter.
I made this dessert for a group of women from around the world, who have various different tastes, and EVERYONE enjoyed it. They all asked for the recipe.
This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh blueberries. Some reviewers mentioned it flattening out. The key is not to over mix the batter after adding the sour cream. *Gently* blend in the sour cream and then the dry ingredients.
I made this with fat free sour cream and substituted SPLENDA for half the amount of sugar. You couldn't tell - it was amazing, moist, and all my classmates (who I brought it to) LOVED it. It was tough to get out of the bundt pan because the berries tend to get very gooey and stick to the pan...be careful with the placement of the berries if you can. (Try to get them toward the inside of the cake.)
I made this for "snack day" at the office. Made no changes except to cook it for less time than stated. Absolutely wonderful coffee cake. I was a little concerned because the batter was so thick and I really couldn’t swirl the streusel in as much as just push it down a little bit. Beautiful recipe and everyone at the office is raving about it. Words used to describe this cake included, “wonderful” and “divine”. Many thanks to dmcarm.
Addendum: I made this for Thanksgiving and froze it. As wonderful as this cake is, it didn't freeze well. The texture after thawing was too moist and it just wasn't as good as fresh. It was torture having it in the freezer anyway.
This simply is the best recipe to impress your friends, not for the diet conscious. I like its heavy, moist texture, preferably the next day served cold for me. I'm spreading the word here in Australia! I used only 1 1/2 cups of sugar...next time I'm going to put the topping on the bottom, so that when it is turned out it will have a caramel effect with the sugar.
This made a very moist heavy coffee cake, but oh so delicious! I cut back butter to 1+1/2 sticks (3/4 cup) as suggested by others and cut sugar back to 1 cup. Also dusted pecans with flour before adding to cake. Others said they collapsed cake and this old trick from my grandma works fine for that. I did use 2 cups blueberries and a little more cinnamon than suggested. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Sour Cream Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 216
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