Blueberry Sour Cream Coffee Cake Recipe - Allrecipes.com
Blueberry Sour Cream Coffee Cake Recipe
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Blueberry Sour Cream Coffee Cake
Blueberries with a cinnamon-sugar and pecan filling make a 5-star coffee cake. See more
  • READY IN ABOUT hrs

Blueberry Sour Cream Coffee Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch Bundt cake Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2006

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!

 
Most Helpful Critical Review
Aug 20, 2010

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.

 
Jan 09, 2005

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.

 
Apr 08, 2006

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.

 
Dec 10, 2005

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.)

 
Dec 01, 2006

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.

 
Mar 05, 2006

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.

 
Feb 27, 2006

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.

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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